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A bowl of creamy healthy tuna egg salad with fresh parsley and celery

Healthy Tuna Egg Salad

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 servings
Calories 275 kcal

Ingredients
  

  • 1 can (5 oz) skipjack or albacore tuna, packed in water, drained
  • 2 large eggs , hard-boiled and chopped
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1/4 cup celery , finely diced
  • 2 tablespoons red onion, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit for 12 minutes before cooling in an ice bath.
  • Peel and roughly chop the cooled hard-boiled eggs.
  • In a medium mixing bowl, combine the drained tuna, chopped eggs, celery, and red onion.
  • Add the Greek yogurt, Dijon mustard, and lemon juice to the bowl.
  • Fold the ingredients together gently until evenly coated and well combined.
  • Season with salt, black pepper, and fresh parsley.
  • Serve immediately or refrigerate in an airtight container for up to 3 days.