Easy Tuna and Egg Salad Recipe | Healthy Lunch Idea for Work or School
This tuna and egg salad is a reliable, no-fuss lunch you can whip up in minutes. It’s creamy, fresh, and satisfying without weighing you down. Pack it for work, send it in a lunchbox, or scoop it over greens for a quick dinner.
Ingredients
- 2 cans tuna (5 oz each), drained well; use water-packed for lighter, oil-packed for richer
- 3 hard-boiled eggs, peeled and chopped
- ⅓ cup celery, finely diced
- 2–3 tablespoons red onion, finely minced (or use green onion for milder flavor)
- ¼ cup plain Greek yogurt (or more to taste)
- 2 tablespoons mayonnaise (adds creaminess; adjust to preference)
- 1 teaspoon Dijon mustard
- 1–2 teaspoons fresh lemon juice (plus zest if you like)
- 1 tablespoon chopped fresh parsley or dill (optional but recommended)
- ¼ teaspoon garlic powder (optional)
- Salt and black pepper, to taste
- Serving options: whole-grain bread, lettuce wraps, crackers, or a bed of mixed greens
Instructions
- Boil and cool the eggs. Place eggs in a small pot, cover with cold water, bring to a boil, then turn off the heat and cover for 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel and chop.
- Prep the base. Drain the tuna thoroughly and break it up in a medium bowl with a fork. Excess liquid can make the salad watery, so press gently in the can if needed.
- Add crunch and herbs. Stir in celery, red onion, and parsley or dill. Dice them small so they blend evenly with the tuna and egg.
- Make the dressing. In a separate small bowl, whisk Greek yogurt, mayonnaise, Dijon, lemon juice, garlic powder (if using), and a pinch of salt and pepper.
- Combine. Pour the dressing over the tuna mixture. Fold gently until everything is coated. Add the chopped eggs last to keep some texture.
- Taste and adjust. Add more lemon for brightness, more yogurt for lightness, or a little extra mayo for richness. Season with salt and pepper to taste.
- Serve your way. Spoon onto whole-grain toast, tuck into lettuce cups, pile over greens, or serve with crackers and sliced veggies.