Go Back
Cucumber Tuna Egg Salad

Cucumber Tuna Egg Salad with Creamy Yogurt Dressing

Print Recipe Pin Recipe

Ingredients

  • 4 large eggs
  • 400 g cucumbers
  • 1 teaspoon salt
  • 1 small white onion finely sliced
  • 10 –15 g fresh dill chopped
  • 100 g canned tuna drained
  • 200 g Greek yogurt or sour cream
  • 1 teaspoon Dijon mustard
  • Black pepper to taste

Instructions
 

  • Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 9–10 minutes, then transfer to cold water and cool for 10 minutes. Peel and chop.
  • Slice or dice the cucumbers. Sprinkle with 1 teaspoon salt and let them sit for 10 minutes. Drain the released liquid well.
  • Thinly slice the onion. For a milder flavor, soak it in cold water for 5 minutes, then drain.
  • Chop the fresh dill finely. Drain the canned tuna and flake it with a fork.
  • In a small bowl, mix Greek yogurt or sour cream with Dijon mustard and black pepper.
  • In a large bowl, combine cucumbers, onion, dill, tuna, and eggs. Add the dressing and mix gently.
  • Chill for 15–20 minutes before serving for the best flavor.

Notes

For a lighter version, use Greek yogurt and tuna packed in water. For a richer version, use sour cream and tuna packed in oil. Drain cucumbers and tuna very well to keep the salad creamy, not watery.