Deconstructed Tuna & Egg Salad

Move aside mayo-drenched tuna and egg salads. This deconstructed take on the standard fare uses Greek yogurt for a protein boost and delivers fresh crunch from the cucumber and almonds.
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Deconstructed Tuna & Egg Salad

Deconstructed Tuna & Egg Salad

Greek yogurt is high in protein and calcium, both good for bone health. The high protein content may help people feel fuller for longer, boost metabolism and improve gut health. 

  • Duration
  • Prep Time
  • 1Servings



  • ¼ cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1/8 tsp each sea salt and ground black pepper


  • 1½ cups loosely packed arugula
  • 1 large egg, hard-boiled and cut into wedges
  • 1 3.5-oz can tuna in water, drained and chunked
  • ½ cup quartered cucumber
  • ½ cup whole almonds, chopped


1. Prepare dressing: In a medium bowl, combine yogurt, lemon juice, salt and pepper.

2. Assemble salad: Place arugula in a serving bowl and top with egg, tuna, cucumber and almonds. Drizzle with dressing.

Nutrition Information

  • Serving Size: 1 salad
  • Calories: 649
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 225 mg
  • Fat Content: 45 g
  • Fiber Content: 10 g
  • Protein Content: 45 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 545 mg
  • Sugar Content: 8 g