Description
A creamy, tangy tuna egg salad packed with protein, made with Greek yogurt, albacore tuna, and bright pops of cornichons and capers. Perfect for a quick and satisfying lunch.
Ingredients
3 large eggs
1 (7-ounce) can solid white albacore tuna packed in water
1/4 cup plain Greek yogurt
1 tablespoon stone-ground mustard
1/2 tablespoon mayonnaise (optional)
4 cornichons, chopped small
1 tablespoon capers
1/4 teaspoon kosher salt
A few grinds of black pepper
Instructions
- Fill a small to medium saucepan halfway with water and bring to a boil. Gently lower in the eggs with a slotted spoon and boil for 11 minutes.
- Transfer the eggs to a bowl of ice water and let cool for at least 3 minutes. Peel and chop into small pieces.
- Open the tuna, drain excess water, and place it in a mixing bowl. Flake with a fork.
- Add the chopped eggs, Greek yogurt, mustard, optional mayonnaise, cornichons, capers, salt, and black pepper.
- Stir until evenly combined. Serve on toast, in a sandwich, over greens, in lettuce wraps, or as is.
Notes
Add chopped celery or red onion for extra crunch.
Mix in fresh dill, parsley, or chives for added flavor.
Adjust creaminess by adding more Greek yogurt or mayonnaise.
Store in an airtight container in the refrigerator for up to 3 days.
Stir before serving leftovers and add extra yogurt or mustard if needed.
Best served chilled; do not reheat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 285 mg
