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Tuna Salad With Chopped Eggs Recipe is ready to serve

Tuna Salad With Chopped Eggs Recipe

This Tuna Salad with Chopped Eggs is creamy, crunchy, and packed with flavor. It’s easy to make with tuna, pickles, celery, and a touch of mustard for a perfect mix of textures and taste.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 138kcal
Author: Austin Carter
Servings: 6

Equipment

Ingredients

  • 8 ounces chunk light tuna in water (2 4-ounce cans), drained
  • 1/3 cup dill pickles chopped
  • 1/4 cup onion
  • 1 to 2 celery diced
  • 2 eggs hardboiled and chopped
  • 1/4 cup mayonnaise
  • 1/2 cup yogurt
  • 1 tablespoon mustard
  • 1 jalapeño optional, diced
  • Lemon pepper

Instructions

  • Break up the tuna in a mixing bowl with a fork.
    Breaking up the tuna
  • Add pickles, onion, celery, and eggs.
    Add pickles, onion, celery, and egg
  • Mix in mayonnaise, yogurt, and mustard. Add jalapeño if using.
    Mixing in mayonnaise, yogurt, and mustard
  • Stir until well combined.
  • Season with lemon pepper to taste.

Nutrition

Calories: 138kcal | Carbohydrates: 2g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 270mg | Potassium: 166mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg