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A healthy, protein-packed tuna and egg salad sandwich with a creamy Greek yogurt and mayonnaise dressing, perfect for a quick and satisfying lunch.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 (5 oz/142g) cans of tuna
  • 4 hard boiled eggs, chopped
  • 2 celery ribs, diced
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons relish
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill or 2 tablespoons finely chopped fresh dill
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Hard-boil eggs if not using pre-cooked ones; cool and chop them.
  2. Dice the celery and finely chop the red onion.
  3. Drain the tuna well.
  4. Place the drained tuna in a bowl and mash or flake it with a fork.
  5. Add the chopped hard-boiled eggs, diced celery, chopped red onion, relish, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill, sea salt, and black pepper to the bowl.
  6. Stir everything together until well combined.
  7. Taste and adjust seasoning (salt, pepper, mustard, or dill) as desired.

Notes

Adjust salt and herbs to taste to customize flavor profile., Add veggies like chopped bell peppers, cucumbers, or shredded carrots for extra crunch., Fresh herbs such as parsley, basil, or cilantro can enhance flavor., Substitute canned salmon or shredded chicken for tuna for a different protein., Vegetarian option: use mashed chickpeas instead of tuna., For a lighter version, use ½ cup Greek yogurt alone, omitting mayonnaise., Add chopped pickled jalapeños for a spicy kick., Store salad in an airtight container in the fridge for 3–5 days., Assemble sandwiches just before serving to prevent soggy bread; layering leafy greens on bread can help reduce sogginess.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes (for boiling eggs if needed)
  • Category: Lunch

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 275 per serving
  • Fat: 13.4 g per serving
  • Carbohydrates: 7.1 g per serving
  • Protein: 29 g per serving