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Two tuna egg salad lettuce wraps on a plate.
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4.13 from 16 votes

Tuna Egg Salad

This tuna salad with hard boiled eggs is packed with protein and extra creamy. It's really easy to make and super healthy!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: tuna egg salad
Servings: 2


  • 1 5 oz can of tuna drained
  • 2 hard boiled eggs chopped
  • 3 Tablespoons plain Greek yogurt*
  • 2 Tablespoons finely chopped red onion
  • 1 Tablespoon finely chopped dill pickle
  • ¼ teaspoon dried dill
  • ¼ teaspoon black pepper
  • teaspoon fine sea salt
  • Fresh dill for garnish
  • Lettuce leaves bread or crackers for serving


  • Combine: Add all ingredients into a bowl and stir to combine.
  • Serve: Top with fresh dill and serve. I like serving in crunchy lettuce leaves for lettuce wraps. 
  • To store: Keep leftovers in an airtight container in the fridge for 3-4 days. 


  • Greek yogurt swap: You can use mayo or mashed avocado in place of the Greek yogurt if you'd like. 


Serving: 1/2 of recipe | Calories: 122kcal | Carbohydrates: 3g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 223mg | Sodium: 423mg | Fiber: 1g | Sugar: 2g