Tuna Egg Salad

Name: Tuna Egg Salad
Total time: 10 min
Yield: 2 servings
Ingredients: 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)

This tuna egg salad recipe with Greek yogurt is a great option for high blood pressure due to its low sodium content. It provides protein, healthy fats, and vegetables, making it a balanced choice.

Adapted from Eating Bird Food

10 mintotal

2servings

10ingredients

122kcal a serving

Ingredients

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)

Method

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

High blood pressure check: watch for salt, stock cubes, soy sauce, cured meat, cheese and other high-sodium packaged foods. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

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