Everything bagel seasoning gives this tuna-and-egg salad its defining flavor. Greek yogurt makes the dressing creamy, red wine vinegar adds tang, and chopped green onions bring fresh crunch.
The tuna should be fully drained before mixing so the dressing stays creamy instead of watery. Chopping the eggs and onions into small, even pieces also makes the salad easier to portion and serve.
Ingredients
- 12 ounces tuna, canned and drained
- 2 hard-boiled eggs
- 2 green onions
- ⅓ cup Greek yogurt
- 1 tsp red wine vinegar
- 2 tsp everything bagel seasoning
- Fresh parsley, for garnish
Instructions
- Chop the hard-boiled eggs and green onions.
- Place the drained canned tuna in a bowl and break apart any large pieces.
- Add the chopped hard-boiled eggs and combine them with the tuna.
- Stir in the Greek yogurt and red wine vinegar until the salad is evenly coated.
- Add the chopped green onions and everything bagel seasoning, then stir well.
- Garnish with fresh parsley and serve.
Before You Mix
After draining the tuna, press out any remaining water before it goes into the bowl. This prevents excess moisture from diluting the Greek yogurt dressing. Fold in the chopped eggs gently if you prefer larger pieces, or stir more firmly for a finer, more uniform texture.
Everything bagel seasoning often contains salt as well as seeds and dried aromatics. Mix in the stated two teaspoons before deciding whether the salad needs any additional seasoning. The red wine vinegar provides acidity; distribute it thoroughly so one portion does not taste sharper than another.
Serve the salad chilled in a sandwich, on toast, with crackers, or over greens. If preparing it in advance, cover and refrigerate it promptly. Stir once more before serving because a small amount of liquid may collect as it rests. Keep the salad refrigerated because it contains tuna, eggs, and yogurt.
