Ingredients:

  • 2 cans (142g each) Tuna in water, drained thoroughly
  • 4 large eggs, hard-boiled and peeled
  • 1/4 cup Avocado oil mayonnaise
  • 1/4 cup Plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp Sweet pickle relish
  • 2 stalks celery, finely diced
  • 2 tbsp red onion, minced and soaked
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh dill or parsley, minced

Instructions:

  1. Place eggs in a saucepan and cover with one inch of cold water. Bring to a rolling boil, then immediately turn off heat and cover. Let sit for 10 minutes. Transfer to an ice bath for 5 minutes before peeling.
  2. In a medium mixing bowl, whisk together the avocado oil mayonnaise, Greek yogurt, Dijon mustard, sweet pickle relish, garlic powder, and smoked paprika.
  3. Separate two of the hard-boiled egg yolks and mash them directly into the dressing mixture until smooth and emulsified.
  4. Roughly chop the remaining egg whites and the other two whole eggs.
  5. Add the thoroughly drained and flaked tuna to the dressing. Gently fold in the chopped eggs, diced celery, minced red onion, and fresh herbs.
  6. Season with salt and freshly cracked black pepper to taste. Serve immediately or chill.