A creamy and flavorful tuna egg salad made without mayo. This version uses Greek yogurt and herbed cream cheese for a light yet satisfying twist. Perfect for lunch, meal prep, or those days when you just want something quick and fuss-free.
I first made this salad on a lazy afternoon when I was hungry but not in the mood to cook a full meal. There were a few boiled eggs sitting in the fridge from the night before, a can of tuna in the pantry, and half a tub of herbed cream cheese that needed to be used up. I mixed them together with a spoonful of Greek yogurt and a little mustard, and that was it. No fancy prep, no endless chopping, and definitely no heavy mayo. Just simple ingredients that worked beautifully together.
Why You’ll Love This Recipe
What I love most about this salad is how it feels fresh but still gives that cozy, creamy comfort. It’s a nice change from the usual tuna or egg salad, both of which can get a bit repetitive on their own. When you bring them together with Greek yogurt, it gets this silky texture without feeling heavy.
This version is light, high in protein, and easy to adjust based on what’s in your kitchen. I’ve made it for lunch on busy workdays, packed it in sandwiches for picnics, and even used it as a dip during game nights. It’s the kind of recipe that works quietly in the background of everyday life — reliable, tasty, and quick.
Ingredients You’ll Need
Here’s what goes into this salad and why each part matters:
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Hard-boiled eggs: These add body and richness. I like to mash them roughly so there’s still some texture.
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Canned tuna: I usually go for albacore tuna in water for its clean taste, but skipjack works well if that’s what you have. Draining it properly makes a big difference.
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Greek yogurt: Full-fat yogurt gives it that creamy feel without being heavy. It’s also what keeps the salad light.
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Cream cheese: I like using herbed cream cheese since it saves time and brings flavor without needing extra seasoning. If all you’ve got is plain, a pinch of dill or chives does the trick.
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Mustard: Dijon adds a gentle sharpness, while yellow mustard keeps it more classic.
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Green onions: A mild crunch that balances the creaminess nicely.
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Garlic powder, salt, and black pepper: Simple seasonings that tie everything together.
How to Make Tuna Egg Salad Step by Step
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Boil the eggs
Add eggs to a pot and cover with cold water. Bring to a boil and let them cook for about 7 minutes. Cool in cold water, peel, and mash in a mixing bowl. I like leaving a few chunky bits for extra texture. -
Add the tuna
Drain the can well so the salad doesn’t get watery. Break the tuna into smaller pieces and mix it with the mashed eggs. -
Mix the creamy base
Stir in Greek yogurt, cream cheese, and mustard. This is where the magic happens — everything starts coming together into a creamy bowl of goodness. -
Season it right
Add chopped green onions, garlic powder, salt, and pepper. Give it a good mix until smooth and well combined. -
Chill (optional)
If you’ve got time, let the salad rest in the fridge for 20–30 minutes. It lets the flavors settle, and honestly, it tastes even better this way.
My Personal Tips and Tricks
Over time, I’ve figured out a few small details that make this salad taste even better:
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A quick squeeze of lemon juice before serving adds just the right amount of brightness.
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If you like a crunchier bite, toss in diced celery, chopped pickles, or even a bit of red onion.
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If you’re trying to keep things lighter, low-fat Greek yogurt works fine, but full-fat gives that extra creaminess I personally prefer.
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Don’t be shy about experimenting with herbs. Dill, chives, and parsley all give it a fresh lift.
When I make this for guests, I sometimes stir in a spoonful of pickle relish for a sweet and tangy surprise — it never fails to get compliments.
Easy Ways to Serve It
This tuna egg salad is wonderfully flexible. A few of my favorite ways to enjoy it:
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Piled on top of toasted bread or crackers for a quick lunch.
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Wrapped in lettuce leaves for a low-carb option that still feels filling.
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As a dip with cucumber slices or bell pepper strips during movie nights.
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Stuffed into tomatoes or avocados when I want something that looks a little fancy without the effort.
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Rolled into a tortilla wrap when I’m packing lunch on the go.
I’ve even served it on top of a simple green salad with some extra black pepper, and it turned into a complete meal in minutes.
How to Store It
If you’ve made a bigger batch, just store the salad in an airtight container in the fridge. It keeps well for up to 3 days. I actually like it more the next day because the flavors deepen a little overnight.
It’s perfect for meal prep. On busy mornings, I just scoop some into a container, grab a slice of bread or some veggies, and I’m good to go.
FAQs
Can I make this salad ahead of time?
Yes, it actually gets better when made a few hours ahead. Just give it a quick stir before serving.
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt can make the salad a bit runnier. If that’s all you have, strain it through a cheesecloth or paper towel for a few minutes first.
Can I use light cream cheese?
Absolutely. The texture will be slightly softer, but the flavor still works well.
What if I don’t eat tuna?
You can swap tuna for shredded chicken or even chickpeas for a vegetarian version.
Can I freeze this salad?
I wouldn’t recommend freezing it. The yogurt and cream cheese don’t thaw well. It’s best enjoyed fresh or stored in the fridge for a few days.
Tuna Egg Salad With Greek Yogurt
This Tuna Egg Salad with Greek Yogurt is creamy, protein-packed, and refreshingly light.
Ingredients
- 4 boiled eggs
- 5 ounces albacore tuna (canned in water, drained)
- 2 green onions (finely diced)
- 2 tablespoons Greek yogurt
- 1 tablespoon cream cheese
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil and cook for about 7 minutes. Transfer the eggs to a bowl of cold water to cool completely.
- Once cooled, peel the eggs and mash them in a mixing bowl to your preferred texture. Add the drained tuna and mix gently until well combined.
- Stir in the green onions, Greek yogurt, cream cheese, mustard, garlic powder, salt, and black pepper. Mix until everything comes together into a creamy salad.
- For the best flavor, chill in the refrigerator for about 30 minutes before serving. Enjoy with crackers, fresh bread, cucumber slices, or as a dip for veggies.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 144Total Fat 8gSaturated Fat 3gUnsaturated Fat 4gCholesterol 205mgSodium 488mgCarbohydrates 2gFiber 0gSugar 1gProtein 16g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This tuna egg salad with Greek yogurt is one of those recipes I keep going back to. It’s simple, wholesome, and adaptable to whatever I have lying around in the kitchen. It’s also a good reminder that quick meals don’t have to be dull or complicated. Whether you’re putting together a light lunch or prepping for the week, this salad has your back — and your taste buds.
