Ingredients:

  • 2 cans (5 oz each) Canned Tuna (in water, thoroughly drained)
  • 6 Large Hard-Boiled Eggs (chilled)
  • 1/4 cup Plain Greek Yogurt (2% or full-fat)
  • 2 Tbsp Light Mayonnaise (or Olive Oil Mayo)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/2 cup finely diced Celery
  • 1 Tbsp minced Red Onion
  • 2 Tbsp chopped Fresh Parsley
  • 1/2 tsp Kosher Salt (or to taste)
  • 1/4 tsp Black Pepper, freshly ground

Instructions:

  1. Place the thoroughly drained canned tuna into the large mixing bowl. Using the back of a fork, lightly flake the tuna until it is broken down but still retains some texture. Separately, chop the chilled hard-boiled eggs into a uniform 1/4-inch dice.
  2. Add the finely diced celery, minced red onion, and chopped fresh parsley to the bowl with the tuna.
  3. In a small separate bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and fresh lemon juice until the mixture is completely smooth and creamy.
  4. Pour the prepared dressing over the tuna and aromatic mixture. Add the chopped hard-boiled eggs.
  5. Fold the ingredients together using a rubber spatula. Mix gently 5–7 times to combine, taking care not to crush the egg pieces or turn the mixture into a paste.
  6. Season the salad with salt and freshly ground black pepper. Taste and adjust acid and binding agents if necessary.
  7. Cover the bowl and refrigerate the Tuna Egg Salad for at least 30 minutes to allow the flavors to fully marry and intensify before serving.