Eating Bird Food · by Brittany Mullins★ 4.2 (17)
Tuna Egg Salad
NUTRITION · PER SERVING10M COOK
CAL 13%·PRO 51%
CARBS 19G29% OF CAL
2G FIBER12G OTHER5G TOTAL SUGAR
FAT 8G29% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tuna and egg salad enriched with Greek yogurt instead of mayo. Protein-packed, quick to assemble, and lighter than traditional versions.
mainamericansaladfisheggs
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 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
- ⅛ teaspoon fine sea salt
- Fresh dill (for garnish)
- Lettuce leaves (bread or crackers for serving)
At a glance
PER SERVING · TIME 10M
CAL 13%·PRO 51%
CARBS 19G29% OF CAL
2G FIBER12G OTHER5G TOTAL SUGAR
FAT 8G29% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 569mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 147mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 569MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.