Protein Egg Tuna Dip (Without Mayo)

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If you’re looking for a quick protein-packed dip that doubles as a sandwich filling and works in a grilled cheese, this Egg Tuna Dip is about to be your new best friend. It’s creamy, tangy, and just the right mix of simple and satisfying. I like to think of this as the no-mayo version of classic tuna salad—lighter, but still loaded with flavor thanks to Dijon mustard, lime juice, and shredded cheese.

I make this when I want something fast that I can throw on toast, scoop with crackers, or stuff into a wrap. It’s also a great way to use up hard-boiled eggs. The Greek yogurt adds that creamy texture without feeling heavy, and the parsley gives it a little extra freshness.

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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.