Tuna and Egg Salad
This Tuna and Egg Salad Sandwich recipe is nutrient dense, delicious and loaded with protein. Ready in 15 minutes and meal prep friendly!
Servings: 4
Equipment
- mixing bowl
- sharp knife
Ingredients
- 2 5 oz cans albacore tuna *see notes
- 4 eggs, hard boiled
- ¼ cup celery, chopped 2 stalks
- 3 Tbsp red onion, chopped
- 3 Tbsp pickles, chopped
- 2 Tbsp Mayonnaise use more as needed
- 2 Tbsp dijon mustard us more as needed
- 1 small avocado, diced
Seasonings & Herbs
- ¼ tsp salt
- ½ tsp pepper
- ¼ tsp celery seed
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp fresh dill, chopped
Instructions
- Grab a large mixing bowl. Drain tuna and add it to the bowl. Add all other ingredients.
- Mix everything well with a fork or spoon. Give it a taste and add more mayo, or mustard, salt or pepper as needed.
- Mix everything well with a fork or spoon. Give it a taste and add more mayo, or mustard, salt or pepper as needed.
- Now build your sandwich or lettuce cups. Enjoy!
Notes
*canned salmon or chicken will also work.
*make it healthier and use plain greek yogurt instead of mayonnaise!
*taste as you go, you may want more mayo, mustard or seasonings.
Please note, nutrition facts do not include bread, only the salad mix.
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 fun ideas.
- Serve with carrots and celery for a crunchy snack
- Stuff cucumbers with the salad or lettuce cups for a low carb option
- Use whole grain bread or wraps for a healthier alternative to bread.
- Serve over a salad with a drizzle of oil and vinegar for dressing.
Nutrition
Serving: 0.5 cup | Calories: 290kcal | Carbohydrates: 7g | Protein: 22g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 651mg | Potassium: 502mg | Fiber: 4g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg