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

Reading Time: 2 minutes

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!