Method
4 steps
01
Separate the yolks and whites of the boiled eggs.
02
Finely chop the egg whites, celery, green onion, and dill pickle. Add them to a bowl with the canned tuna.
03
In a separate bowl, make the sauce by mashing the egg yolks with Greek yogurt, dijon mustard, garlic powder, salt, and pepper.
04
Combine the sauce with the chopped ingredients and tuna, mixing until well incorporated. Serve on toasted bread if desired.
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