Tuna Salad with Egg (20g 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.

Tuna Egg Salad

Tuna Salad with egg takes classic tuna salad up a notch by adding in hard-boiled eggs. This tuna salad recipe with egg whips up in no time and it’s healthy!

Prep:15 minutes minutes

Cook:15 minutes minutes

Total:30 minutes minutes

Fat 14

Carbs 2

Protein 20

Ingredients

• 8 large hard-boiled eggs
• 5 oz. canned white albacore tuna
• 2 tablespoons minced red onion
• 2 tablespoons minced chives
• 1/3 cup nonfat plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 1/2 teaspoon sriracha
• 1/8 teaspoon smoked paprika
• salt and pepper to taste

Instructions 

• First, hard boil 8 large eggs.

• Once the eggs are cooked, 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.

• Drain and rinse a 5-oz. can of white albacore tuna and add that to the same bowl.

• Mince 2 tablespoons of red onion and 2 tablespoons of chives and add those to the bowl and mix.

• Prepare tuna egg salad sauce. In a small bowl or Pyrex, mix together Greek yogurt, mayonnaise, dijon mustard, and sriracha. Then, add to the large bowl and mix everything together.

• Finally, season with smoked paprika and salt and pepper, to taste.

• Serve with veggies and or on a piece of toast.

Nutrition facts

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