Healthy

Tuna Egg Salad





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Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.

Tuna Egg SaladTuna Egg Salad
Tuna Egg Salad

I’m always looking for ways to eat more protein throughout the day, and this easy lunch is a delicious way to do it! This tuna salad recipe is a hybrid between tuna salad and egg salad. This easy lunch is gluten-free, dairy-free, whole30 and low-carb. I like to keep the salad simple, just hard boiled eggs, tuna and mayo but you can add more ingredients, such as celery or Dijon mustard. For more similar recipes, try this Classic Egg Salad, Low-Yolk Egg Salad, and Mayo-less Tuna Pasta Salad.

Tuna Egg Salad on lettuceTuna Egg Salad on lettuce

Tuna Egg Salad Ingredients

I prefer to keep it simple so I only use four ingredients, plus salt and pepper. Here’s what else you’ll need:

All you have to do is mix everything together and season with salt and pepper. So easy!

How to Serve

There are many ways you can enjoy this healthy tuna salad. I usually eat it with a spoon right out of the bowl, but below are some more ideas.

  • Low Carb or Whole 30 –serve it over a bed of lettuce or make a lettuce wrap with large lettuce leaves or endive.
  • Balanced Macros – make a tuna sandwich using whole-grain bread or as a wrap using a whole-grain tortilla,

Meal Prep

This tuna salad is great for meal prep. You can double or triple the recipe and keep in the refrigerator for up to four days.

Variations:

  • Add chopped veggies.
  • Swap mayo for Greek yogurt.
  • Stir in some Dijon mustard.
  • If you want it spicy, add a few dashes of sriracha hot sauce.

Toast with Tuna Egg Salad

Toast with Tuna Egg Salad

More Tuna Recipes You’ll Love:

Tuna Egg Salad

SP

316 Cals 30 Protein 4 Carbs 20 Fats

Prep Time: 0 mins

Cook Time: 15 mins

Total Time: 15 mins

Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.

  • 2 hard boiled eggs
  • 1 2.6 oz packet light tuna in water, I use less sodium
  • 1 tablespoon mayonnaise, (check labels for whole30)
  • 2 tablespoons chopped red onion
  • salt and pepper, to taste
  • Chop the eggs and add them to a bowl with the tuna, mayo and red onion.

  • Mix to combine and season with salt and pepper to taste.

  • Eat right out of the bowl with a spoon or piled on a piece of toast, in a wrap, over greens, etc.

Serving: 1salad, Calories: 316kcal, Carbohydrates: 4g, Protein: 30g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 450mg, Sodium: 420mg

Keywords: high protein lunch, low carb recipes, recipe for 1, tuna egg salad, whole30lunch

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