Tuna Salad with Egg

No-Dough Dumplings

Ingredients: 1 5 oz can of tuna, drained

2 hard boiled eggs, chopped

3 Tablespoons plain Greek yogurt*

2 Tablespoons finely chopped red onion

1 Tablespoon finely chopped dill pickle

¼ teaspoon dried dill

¼ teaspoon black pepper

⅛ teaspoon fine sea salt

Fresh dill, for garnish

Lettuce leaves, bread or crackers for serving


  1. Combine: Add all ingredients into a bowl and stir to combine.

  2. Serve: Top with fresh dill and serve. I like serving in crunchy lettuce leaves for lettuce wraps.

  3. To store: Keep leftovers in an airtight container in the fridge for 3-4 days.

<--Back To Recipes