Protein Packed Tuna Egg Salad Recipe Ingredients * 2 cans Albacore tune in water , drained * 1 cup elbow pasta
4 medium eggs, boiled and cubed
8 stalks celery, diced * 1/4 cup dill pickles, cubed * 1 tablespoons fresh chopped dill, or dried * 3/4 cup greek yogurt, or mayonnaise
1/4 cup olive oil
3 tablespoons vinegar
½ lemon, juiced
1 1/2 teaspoons smoked paprika
salt, to taste
1/8 teaspoon black pepper Directions 1. Bring a large pot of salted water to a boil. Add the elbow pasta, cook according to the package instructions. Drain the pasta, rinse with cold water, and set aside. 2. While the pasta is cooking, boil the eggs in a small pot of water for about 10 minutes. Let the eggs cool, peel them, and cut them into cubes. 3. In a large bowl, whisk together the Greek yogurt (or mayonnaise), olive oil, vinegar, lemon juice, smoked paprika, dill, salt, and black pepper. Mix well. 4. Then add the drained pasta, drained tuna, diced celery, cubed pickles, and chopped eggs. 5. Gently toss everything together until well coated. 6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and serve
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