Egg Tuna Dip (Without Mayo)
If you want a quick, protein-packed dip that also works as a sandwich filling—or melts perfectly into a grilled cheese—this Egg Tuna Dip is it. It’s creamy, tangy, and hits that sweet spot between easy and satisfying. Think of it like a no-mayo take on classic tuna salad—lighter, but still full of flavor thanks to Dijon mustard, lime juice, and a bit of shredded cheese.
I usually make this when I need something fast that I can spread on toast, scoop with crackers, or tuck into a wrap. It’s also the perfect way to use up a couple of hard-boiled eggs. The Greek yogurt keeps it smooth without being heavy, and a handful of parsley adds just the right amount of freshness. This is a great appetizer!
Tips to Make Egg Tuna Dip
- Use tuna packed in water if you want a lighter dip, or go for tuna in oil for a richer flavor.
- Mash your eggs well before mixing if you want a smoother texture. You can leave them a little chunky if you prefer.
- Fresh lime juice makes a difference here—it brightens the whole thing.
- Add a pinch of salt and pepper if needed, depending on how salty your tuna and cheese are.
Ingredients
- 2 hard-boiled eggs
- 2 cans tuna (drained)
- 2–3 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- ¼ cup shredded cheese
- 1 tablespoon lime juice
- 1 tablespoon chopped parsley
Alternative Ingredients
No parsley? You can swap in chives, dill, or even a small amount of chopped red onion for extra bite. If you don’t have Greek yogurt, sour cream or mashed avocado will work too. And for a spicier version, mix in chopped jalapeños or hot sauce.
Step 1: Prep the Eggs
Peel and chop your hard-boiled eggs. You can mash them finely with a fork or leave them a bit chunky—it’s up to you.
Step 2: Mix Everything
In a large bowl, combine the tuna, Greek yogurt, Dijon mustard, shredded cheese, lime juice, and chopped parsley. Add the chopped eggs and mix well until fully combined.
Step 3: Taste and Adjust
Give it a taste and adjust with extra mustard, lime, or seasoning as needed.
How to Conserve Egg Tuna Dip
Store your dip in an airtight container in the fridge for up to 3 days. It actually tastes even better after a few hours once the flavors have had time to come together. I wouldn’t recommend freezing it—Greek yogurt tends to separate when thawed.
How to Serve Egg Tuna Dip
This dip is super versatile. Serve it with toasted bread, crackers, or carrot sticks for a light lunch or snack. You can also spread it onto sandwiches or wraps for something more filling. One of my favorite ways to use it?
Make a grilled cheese sandwich with it inside—just layer it between slices of bread and melt everything together in a pan. It gets warm, melty, and totally satisfying. You can also serve it in lettuce cups if you’re going low-carb.
