Tuna egg salad

Hard Boil Eggs

Chill, Peel and Dice Eggs:
Once the eggs are done, transfer them into an ice water bath for around 10 minutes. This makes them easier to peel. Peel all 8 eggs. Then, chop them into small, bite-sized pieces and place them into a large bowl. An egg slicer does this well, slice once, then turn egg 90 degrees and slice again

Drain and rinse a 5 oz. can of white albacore tuna and add that to the same bowl.

Mince red onion and chives and add those to the bowl and mix together.

Prepare the tuna egg salad sauce by mixing together Greek yogurt, mayonnaise, dijon mustard, and sriracha in a small bowl. Then, add this sauce to the large bowl and mix everything together.

Finally, season with smoked paprika and salt and pepper, to taste.

Serve with veggies and or on a piece of toast. This recipe will keep in the fridge for up to 5 days, but were betting it will be long gone before then :D

PREP TIME:15 minutes
COOK TIME:15 minutes
TOTAL TIME:30 minutes