Greek Yogurt Tuna Salad with Eggs & Celery
If you’re looking for a quick, protein-packed lunch that actually keeps you full, this Greek Yogurt Tuna Salad with Eggs & Celery is hard to beat.
This isn’t the sad tuna salad people forget about in the back of the fridge.
The combination of tuna, eggs, and crunchy celery gives it enough substance to feel like an actual meal, while the Greek yogurt keeps everything creamy without making it heavy.
The celery adds that fresh crunch you notice in every bite, and the eggs make it a little richer and more satisfying.
It all comes together in a way that feels balanced instead of overloaded with dressing. Nothing fancy, just ingredients that happen to work really well together.
It’s also the sort of thing that gets better after sitting for a bit.
The flavours settle, everything chills properly, and suddenly lunch is already sorted for the next day too.
Pile it onto toast, stuff it into a wrap, scoop it onto crackers, or eat it straight from the bowl. No judgment there.
Why You’ll Love This Recipe
- High in protein and incredibly filling
- Made with simple everyday ingredients
- Lighter than traditional mayo-based tuna salad
- Ready in under 15 minutes
- Great for meal prep and packed lunches
- Delicious served in sandwiches, wraps, or salad bowls
Ingredients
- 2 cans tuna, drained
- ¾ cup plain Greek yogurt
- 4 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- 2 tablespoons fresh chives, chopped
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- Salt and black pepper, to taste
- Optional: pinch of paprika for serving
Instructions
1. Prepare the Ingredients
Drain the tuna well and place it in a large mixing bowl. Flake it apart gently with a fork.
Chop the boiled eggs, dice the celery, and finely chop the chives.
2. Mix the Salad
Add the Greek yogurt, lemon juice, Dijon mustard, celery, chives, and chopped eggs to the bowl.
Gently stir until everything is evenly combined.
3. Season
Taste and season with salt and black pepper as needed.
4. Serve
Spoon into bowls, sandwiches, wraps, pita pockets, or lettuce cups. Finish with extra chives and a light sprinkle of paprika if desired.
Serving Ideas
- Piled onto toasted sourdough
- Wrapped in a tortilla with lettuce
- Stuffed into pita bread
- Served over mixed greens
- Scooped onto crackers or cucumber slices
- Added to a meal-prep lunch box
Tips for the Best Tuna Salad
- Use tuna packed in spring water for a lighter option.
- Chill for 30 minutes before serving for even better flavour.
- Dice the celery small for the perfect crunch in every bite.
- Add a squeeze of extra lemon juice just before serving for freshness.
Variations
- Add diced cucumber for extra crunch.
- Stir in avocado for added creaminess.
- Mix through fresh dill or parsley.
- Add capers for a briny flavour boost.
- Sprinkle with everything bagel seasoning before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving.
Frequently Asked Questions
Can I use mayonnaise instead of Greek yogurt?
Yes, but Greek yogurt provides a lighter texture while adding extra protein.
What’s the best tuna to use?
Chunk tuna or solid white tuna both work well. Choose whichever texture you prefer.
Can I make it ahead?
Absolutely. It’s ideal for meal prep and often tastes even better the next day.
Final Thoughts
This Greek Yogurt Tuna Salad with Eggs & Celery proves that simple ingredients can create something seriously satisfying.
Creamy, crunchy, fresh, and packed with protein, it’s the kind of easy recipe that’s perfect for busy weekdays, quick lunches, or healthy meal
