Protein-Packed Tuna Salad with Egg (20g of Protein)

Just when you thought you couldn’t add any more protein to egg salad, you add canned tuna and boom – 20g/serving!

Our tuna egg salad recipe one-ups any tuna salad or egg salad alone because it’s got the best of both worlds. We loved this in a wrap served with raw veggies and crackers.

What is Tuna and Egg Salad?

Tuna and egg salad is a favorite around here for lunches. It’s high-protein, flavorful, and so easy to whip up. Tuna and egg salad is a combination of classic tuna salad and classic egg salad. This recipe is simple, here’s what you need:

– Canned tuna
– Hard-boiled eggs
– Red onion
– Chives
– Mayo
– Dijon
– Sriracha
– Paprika

How to Make Tuna Egg Salad

Step 1: Hard Boil Eggs
First, follow our hard-boiled eggs tutorial to hard boil 8 large eggs. If you’ve just bought a dozen eggs specifically for this tuna egg salad, feel free to hard boil all 12 and keep 4 hard-boiled eggs on hand for breakfasts or snacks on the go throughout the week.

Step 2: Chill, Peel and Dice Eggs
Once the eggs are done, transfer them into an ice water bath for around 10 minutes. This makes them easier to peel. Peel all 8 eggs. Then, chop them into small, bite-sized pieces and place them into a large bowl.

Step 3: Drain Tuna
Drain and rinse a 5 oz. can of white albacore tuna and add that to the same bowl.

Step 4: Mince Red Onion and Chives
Mince 2 tablespoons of red onion and 2 tablespoons of chives and add those to the bowl and mix together.

Step 5: Prepare Tuna Egg Salad Sauce
Prepare the tuna egg salad sauce by mixing together Greek yogurt, mayonnaise, dijon mustard, and sriracha in a small bowl. Then, add this sauce to the large bowl and mix everything together.

Step 6: Season to Taste
Finally, season with smoked paprika and salt and pepper, to taste.

Step 7: Enjoy!
Serve with veggies and or on a piece of toast. This recipe will keep in the fridge for up to 5 days, but we’re betting it will be long gone before then

Serving Suggestions

The beauty of this recipe is that it’s so versatile! Here are some ideas of how to serve this tuna and egg salad recipe:

– On toast: toast a piece of whole grain bread and then add a little butter to one side. Top it with this tuna egg salad!
– In a wrap: line a large tortilla with spinach or romaine lettuce and then top it with this salad. Wrap it up like a burrito and enjoy.
– With crackers: eat this nummy salad as a snack with your favorite crackers and veggies.

Storage

Store tuna salad with egg in an airtight container in the refrigerator for up to 3-5 days.

Nutrition Facts

Calories: 219 kcal
Carbohydrates: 2g
Protein: 20g
Fat: 14g
Fiber: 0.2g
Sugar: 1g

This Tuna Egg Salad recipe is a protein-packed and delicious option for a satisfying lunch or snack. Give it a try and enjoy the flavors of tuna and egg combined in one tasty dish!