How long does it take to make High Protein Tuna Egg Salad?

About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.

How many servings does this High Protein Tuna Egg Salad recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Where does this High Protein Tuna Egg Salad recipe come from?

It was shared by James Bok on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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High Protein Tuna Egg Salad

Name: High Protein Tuna Egg Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 eggs; 95 g tuna; 1 celery; 2 tbsp spring onion; 1 dill pickle; 0.5 cup Greek yoghurt; 1 tsp Dijon mustard; 0.5 tsp garlic powder; to taste salt & pepper

A protein‑packed tuna egg salad that blends creamy Greek yoghurt with tangy Dijon mustard for a refreshing, savory bite. Perfect for a quick light lunch or a satisfying snack.

Recipe by James Bok· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

15 min

Cook Time

10 min

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

25 min estimated total time for 2 servings.

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Lunch Salad High Protein Tuna

Ingredients

2 eggs
3 2/5 oz tuna
1 celery
2 tbsp spring onion
1 dill pickle
1/2 cup Greek yoghurt
1 tsp Dijon mustard
1/2 tsp garlic powder
to taste salt & pepper

Instructions

1
Place the eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 9‑10 minutes.
2
Remove the eggs, run under cold water, peel, and separate the yolks from the whites; set the yolks aside.
3
Drain the canned tuna thoroughly using a fine‑mesh sieve or paper towel.
4
Finely dice the celery and dill pickle, and slice the spring onion thinly.
5
In a large mixing bowl, combine the egg whites, drained tuna, diced celery, sliced spring onion, and diced dill pickle.
6
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.
7
Pour the yoghurt‑mustard dressing over the tuna mixture and stir gently until all ingredients are evenly coated.
8
Taste and adjust seasoning with additional salt and pepper if needed.
9
Cover the bowl and refrigerate the salad for at least 10 minutes to let flavors meld.
10
Serve the tuna egg salad on toasted sourdough, in a sandwich, atop crackers, or straight from the bowl.

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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.

Frequently asked questions

How long does it take to make High Protein Tuna Egg Salad?: About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
How many servings does this High Protein Tuna Egg Salad recipe make?: This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
Where does this High Protein Tuna Egg Salad recipe come from?: It was shared by James Bok on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.