A tuna, egg, and cucumber salad is tasty, satisfying, and packed with nutrients. Traditionally made with mayonnaise for creaminess, you can easily make a lighter, mayo-free version that still delivers great flavor and texture. Below is a simple, healthy recipe for a tuna egg salad without mayo, plus storage tips, health notes, and mayo substitute ideas.
How to make tuna egg salad?
Making tuna egg salad is straightforward and uses ingredients you can find at any grocery store. This version replaces mayonnaise with sour cream and Dijon mustard for a bright, creamy dressing. Follow these easy steps for a delicious tuna and egg sandwich without mayo.
Step 1: In a medium bowl, whisk together sour cream, Dijon mustard, and maple syrup (or honey) until smooth.
Step 2: Add finely chopped red onion, drained tuna, diced apple, chopped dill, and chopped cucumber. Season with salt and ground black pepper and gently mix to combine.
Step 3: Fold in roughly chopped, cooked eggs and fresh lemon juice. Taste and adjust seasoning. The tuna egg salad is ready.
Step 4: Serve the tuna egg salad on toasted whole wheat bread, in pita pockets, stuffed into bell pepper halves, or wrapped in lettuce for a low-carb option. Add microgreens or extra cucumber slices for crunch. Enjoy!
Can you store tuna egg salad?
Because this salad contains cooked eggs and tuna, do not leave it at room temperature for longer than two hours. To keep it safe and fresh, transfer any leftovers to an airtight container and refrigerate promptly. Stored properly, the salad will stay fresh for up to five days. Always check for off smells or changes in texture before serving.
Is a tuna egg sandwich healthy?
Tuna and eggs are both nutrient-dense ingredients. By swapping classic mayonnaise for lighter alternatives like sour cream or Greek yogurt, you can reduce added fats while retaining creaminess. Choosing whole wheat bread adds fiber and nutrients compared with white bread. When prepared with these healthier ingredient choices, a tuna egg sandwich provides protein, B vitamins, vitamin D, selenium, phosphorus, magnesium, and potassium.
What substitutes can I use instead of mayo?
Mayonnaise gives salads a rich, creamy mouthfeel, but there are several excellent substitutes that are lower in fat or add interesting flavor profiles. Try any of the following in tuna egg salad:
- Sour cream: Smooth and tangy, sour cream creates a creamy dressing with a pleasant acidity.
- Greek yogurt: Thick, protein-rich, and tangy—an excellent, nutritious mayo substitute.
- Hummus: Adds creaminess and Mediterranean flavor thanks to tahini and garlic.
- Pesto: Herb-forward and savory; pesto lends bright basil flavor and works well if you want a herby twist.
- Mashed avocado: Naturally creamy and nutritious; season to taste to complement the tuna and egg.
MORE DELICIOUS LUNCH RECIPES TO TRY:
If you enjoy tuna cucumber salad, you might also like these other easy lunch ideas:
- DUO BEAN TOMATO BASIL SOUP
- SWEET POTATO BUDDHA BOWL
- EASY FLATBREAD PIZZA
- TRI-COLOR QUINOA BOWL
I hope you give this simple tuna cucumber salad (no mayo) a try. It’s quick to prepare, full of flavor, and versatile for sandwiches, wraps, or salads. If you make it, save the recipe for later and enjoy sharing it with family and friends.
PEACE & LOVE
Maureen
Recipe
Tuna Cucumber Salad (without Mayonnaise)
This tuna salad combines tuna, eggs, apples, fresh dill, and a creamy dressing made with sour cream and Dijon. Ready in about 10 minutes, it’s perfect for lunch boxes, picnics, or a quick family meal.
Course: Brunch, Lunch | Cuisine: American, English
Prep Time: 8 minutes | Cook Time: 0 minutes | Total Time: 8 minutes
Servings: 4 | Calories: ~248 kcal per serving (estimate)
Ingredients
- 2 (5 oz.) cans chunk light tuna, drained (oil or water)
- ½ small red onion, finely chopped
- 2 Persian cucumbers, finely chopped (about 1 cup)
- 1 small apple, chopped (Gala, Pink Lady, or Fuji suggested)
- 4 large cooked eggs, chopped
- ⅓ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon fresh lemon juice (from ½ lemon)
- ½ teaspoon ground black pepper
- Salt to taste
- ⅓ cup freshly chopped dill
- Microgreens (optional)
- Whole wheat bread, pita pockets, or lettuce leaves to serve
Instructions
- Drain the tuna well unless using tuna packed in oil that you prefer to keep.
- In a large bowl, combine tuna, chopped onion, cucumbers, diced apple, and chopped eggs.
- Stir together sour cream, Dijon mustard, maple syrup (or honey), lemon juice, and dill. Season with salt and pepper and mix into the tuna mixture until evenly coated.
- Adjust seasoning to taste. Serve on whole wheat bread with microgreens and extra cucumber slices, or use pita pockets or lettuce wraps.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days. Do not leave at room temperature for more than two hours.
- For a lighter version, swap sour cream for Greek yogurt or use mashed avocado for creaminess.
- See the “What substitutes can I use instead of mayo?” section above for additional ideas.
Nutrition (approximate per serving)
Calories: 248 kcal | Protein: 32 g | Fat: 16 g | Carbohydrates: 14 g