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Tuna egg salad with mustard and paprika, deviled-egg style
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Tuna Egg Salad

A tuna egg salad with a deviled-egg twist, mustard, paprika and Greek yogurt. About 30g protein per serving.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 330 g 3 cans, 5 oz each light tuna in water, drained
  • 8 large eggs
  • 80 g ⅓ cup plain Greek yogurt
  • 2 tbsp Dijon mustard
  • 1 tsp paprika plus more to serve
  • 2 stalks celery finely diced
  • 2 tbsp red onion minced
  • 1 tbsp pickle relish
  • Black pepper to taste

Method
 

  1. Boil the eggs 9-10 minutes, cool, and peel.
  2. Mash the yolks with yogurt, Dijon and paprika.
  3. Chop the whites and combine with tuna, celery, onion and relish.
  4. Fold in the yolk mixture, season, and dust with paprika.

Notes

  • Milder mustard lowers the sodium slightly.
  • Keeps 2 days refrigerated.