High Protein Tuna Egg Salad

Place the eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 9‑10 minutes.

Remove the eggs, run under cold water, peel, and separate the yolks from the whites; set the yolks aside.

Drain the canned tuna thoroughly using a fine‑mesh sieve or paper towel.

Finely dice the celery and dill pickle, and slice the spring onion thinly.

In a large mixing bowl, combine the egg whites, drained tuna, diced celery, sliced spring onion, and diced dill pickle.

In a separate small bowl, whisk together the Greek yoghurt, Dijon mustard, mashed egg yolks, garlic powder, and a pinch of salt and pepper until smooth.

Pour the yoghurt‑mustard dressing over the tuna mixture and stir gently until all ingredients are evenly coated.

Taste and adjust seasoning with additional salt and pepper if needed.

Cover the bowl and refrigerate the salad for at least 10 minutes to let flavors meld.

Serve the tuna egg salad on toasted sourdough, in a sandwich, atop crackers, or straight from the bowl.