Tuna Egg Salad (Healthy, High-Protein & Easy)
If you’ve ever wanted a protein-packed lunch that’s quick, flavorful, and satisfying, this tuna egg salad is it. I used to shy away from classic tuna salad, but when a friend suggested adding chopped hard-boiled eggs, everything changed. The result is creamy, hearty, and versatile, perfect for scooping on lettuce wraps, sweet potato slices, or toast. This recipe comes together in under 30 minutes with just six ingredients, and it’s naturally gluten-free, paleo, Whole30, and keto-friendly.
Servings: 2 servings
Ingredients
- 3 hard boiled eggs*
- 1 5-oz can of tuna
- 1/4 cup red onion finely chopped
- 1/4 cup celery finely chopped
- 1/4 cup chopped dill pickles
- 1/4 cup mayonnaise or more, if needed
- Salt and pepper to taste
Instructions
- Chop the eggs into small pieces, then add them to a large bowl.
- Add tuna, onion, celery, dill pickles, and mayo. Stir to combine.
- Taste then add salt, pepper, and more mayo, if needed. Enjoy!
Video
Notes
How to Make Hard-Boiled Eggs
For easy hard-boiled eggs that peel easily:
- Bring water to a boil in a saucepan.
- Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat and let the eggs simmer for 11 minutes.
- Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 10 minutes.
- Peel the eggs.
Serving Tips
Garnish your tuna egg salad garnished with green onions, fresh parsley, dijon mustard, dill pickle relish, fresh dill or other fresh herbs, lemon zest, or other desired toppings and condiments. Switch things up with different ingredients to make it your own! Serve with crunchy veggies like cucumbers, carrots, bell peppers, and celery, atop lettuce leaves, as a sandwich, on top of crackers or potato chips, wrapped in tortillas, and more!Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Give it a good stir before serving. I don't recommend freezing this dish since it is mayo-based. Mayo tends to separate once defrosted.Nutrition
Serving: 1serving - makes 2 | Calories: 437kcal | Carbohydrates: 3g | Protein: 30g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 270mg | Sodium: 722mg | Potassium: 325mg | Fiber: 1g | Sugar: 2g | Vitamin A: 519IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg