Tuna, Celery and Egg Spiralized Pasta Salad (No-Mayo!)

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 2

Ingredients

• 2 large whole eggs
• 1/4 tsp salt
• 2/3 cup nonfat plain Greek Yogurt
• 1/2 tbsp dijon mustard
• 1/4 tsp garlic powder
• 1/2 cup chopped celery
• 2/3 cup drain canned white albacore tuna (in water)
• salt and pepper to taste
• 1 medium cucumber, Blade A
• 1 medium zucchini, Blade A

Instructions

1. Place your eggs in a medium saucepan. Add water into the saucepan until the eggs are covered by about 1/2 inch. Add in the 1/4 tsp of salt. Place a lid on the saucepan and turn up heat and bring to a boil.
2. Once the water is boiling, turn the heat off and let cook for 12 minutes. Once done, drain the eggs out carefully into a colander and then place in a bowl of cold water. Let cool for a few minutes and then peel each egg. Set aside.
3. While the eggs are cooking, prepare the pasta salad mixture. Add the greek yogurt, dijon mustard, garlic powder and celery into a bowl, season with salt and pepper and mix to combine.
4. Once the eggs are finished, dice them and add them to a bowl along with the tuna and spiralized cucumber and zucchini noodles.
5. Pour the pasta salad mixture over the tuna and noodles and toss to combine thoroughly. Season with more pepper, if desired. Enjoy!