These Egg and Tuna Salad Cups are a fresh, protein-packed snack or light meal. They’re easy to make, great for lunchboxes and perfect for quick, healthy eating — or serving as a simple bite when entertaining.
Dressing
Ingredients
¼ cup whole egg mayonnaise
2 tbsp lemon juice
¼ cup plain Greek yoghurt
2 tsp Dijon mustard
1 tsp caster sugar
Salt & Pepper
Method
Whisk ingredients in a small bowl.
Season with salt and pepper, to taste. Set aside.
Salad Cups
Ingredients
4 eggs
2 small stalks celery, finely diced
2 spring onions, thinly sliced
1 Lebanese cucumber, seeds removed, finely diced
2 tbsp baby capers, chopped
2 x 125g cans tuna slices in oil – Italian style, drained and broken into pieces
½ cup coarsely chopped parsley, plus extra leaves for garnish
2 small gem lettuces, leaves washed, trimmed
Method
Place eggs into a medium saucepan. Cover with cold water and bring to the boil. Cook for 5 minutes (semi-firm yolks). Remove eggs and immerse in cold water until completely cool. Peel and roughly chop.
Combine celery, onions, cucumber and capers with half the dressing in a large bowl. Gently fold in tuna, boiled eggs and parsley.
Separate lettuce leaves and arrange on a serving plate. Spoon in egg salad. Drizzle with remaining dressing.
