Nostalgic, comforting and packed with protein, my Mom’s simple and delicious Tuna Salad made with egg and dill pickles is a family favorite. Not only is it healthy, it’s also versatile! Perfect for filling sandwiches, adding protein to a mixed green salad, or for scooping up with crackers, this is a recipe you’re sure to play on repeat.
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TOTAL TIME: 30 MIN
– 2 8-ounce cans Chunk Light Tuna in Water, drained – 1/3 cup dill pickles, chopped – 1/4 cup onion – 1 to 2 celery, diced – 2 eggs, hardboiled and chopped – 1/4 cup mayonnaise – 1/2 cup yogurt – 1 tablespoon mustard – 1 jalapeño (optional), diced – Lemon pepper
Step 1 – In a mixing bowl break up the tuna with a fork.
Step 2 – Toss with the pickles, onion, celery, and eggs. Add the mayonnaise, yogurt, and mustard. Add jalapeño, if using. Stir to combine.
Step 3 – Season with lemon pepper, to taste.
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