Tuna Egg Salad

No-bake salad made with greek yogurt*, red onion and dill pickle.

Lunch Gluten-free

10min

Prep

420

Calories

Serves

—

Rating

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For 2 people

Ingredients

Servings

1 can tuna
2 whole hard boiled eggs est. $3.98
3 tbsp plain Greek yogurt*
2 tbsp finely chopped red onion
1 tbsp finely chopped dill pickle est. $0.08
0.25 tsp dried dill
0.25 tsp black pepper est. $0.02
0.125 tsp fine sea salt est. $0.00
1 whole dill
1 whole Lettuce leaves est. $2.59

Estimated total (2 servings) est. $6.67

Estimated per serving est. $3.34

Estimated grocery costs may vary by store, region, brand, package size, taxes, fees, and substitutions.

Why this fits you

Egg Greek Yogurt

Round it out

Snack alongside

Lemon Yogurt Parfait Nourishing 4 min · 245 kcal

Almond Butter Fudge (Freezer Recipe) Nourishing 5 min · 480 kcal

Apple "Donuts" Nourishing 5 min · 150 kcal

Method

1 steps, about 10 minutes

Cook mode

01

Combine: Add all ingredients into a bowl and stir to combine. 2. Serve: Top with fresh dill and serve. I like serving in crunchy lettuce leaves for lettuce wraps. 3. To store: Keep leftovers in an airtight container in the fridge for 3-4 days.

About this recipe

No-bake salad made with greek yogurt*, red onion and dill pickle.

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AIM is a meal-planning and nutrition-education tool, not a medical device. It does not diagnose, treat, cure, or prevent any medical condition and is not an emergency service. Verify ingredients, allergens, prices, and professional guidance before relying on a plan or purchase.

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