Tuna and egg salad.

Tuna and egg salad is protein-loaded to give your mornings a boost. it’s easy, tasty and great for a quick meal.
With two proteins in one salad, this tuna and egg salad gives you a low-carb meal and can be used even as a sandwich filling spread.
By combining creamy, rich hard-boiled eggs, and flaky tuna with a mayo dressing, this adaptable tuna salad takes 15 minutes to make.
Gluten-free, low carb and keto-friendly.

Why we love easy tuna and egg salad.

We love the 15-minute classic tuna egg salad because it’s tasty, healthy and simple as it comes with basic pantry ingredients.

• Adaptable.
  • You can eat the tuna egg salad as a snack, use it as a filling for a sandwich, wraps even lettuce wraps.
• Filling and healthy.
  • Double the protein, healthy fats, and vitamins with simple ingredients and keep you charged the whole day.
• Quick and easy.
  • Easy to prepare and can be your go-to meal or snack for busy days.
• Additional add-ons to add variety.
  • You can customize the recipe to include more chopped veggies, avocado, pickles and fresh herbs, different types of sauces to add flavour.

What to serve with easy tuna egg salad.

Here are a few ideas on how to serve the quick tuna egg salad.

• Serve with vegetables.
  • Load up the salad onto cucumber boats or slices.
  • Stuff the salad with bell peppers or tomatoes.
  • Scoop with carrot sticks or celery sticks, adding crunchiness to the smooth and creamy filling.
• Serve with bread and crackers.
  • Perfect to load onto whole grain or sourdough bread.
  • Pair or add onto whole grain or multigrain crackers.
  • Scoop with some pita bread.
• Serve in wraps and lettuce cups.
  • Add the tuna and egg salad to a sturdy romaine or butter lettuce to make low-carb wraps.
  • Make some tortilla wraps.

Tips for the best tuna egg salad.

Use a good quality tuna. you can use tuna in water or tuna in oil.

• Avoid over-cooking the eggs, boil them for under 15 minutes and transfer them to an ice bath to stop the over-cooking.
• For a creamier texture to the salad mash the boiled eggs using a fork. you can also chop them into smaller pieces.
• Once you’ve made the tuna and egg salad, refrigerate for 30 minutes before serving for flavours to meld better.
• Balance the ingredients and adjust as per your need.
• Serve the salad within 30 minutes of assembling it for a fresher taste.

More canned tuna recipes.

TUNA WRAPS WITH LETTUCE.
CANNED TUNA CEVICHE(Cebiche de Atun).

RECIPE OVERVIEW FOR TUNA EGG SALAD

Ingredients to make tuna and egg salad.

You will need 7 ingredients and can use optional ingredients. these ingredients are easily accessible or might be in your pantry already.

• Hard-boiled eggs
• A can of tuna(in water or oil)
• Finely chopped onions
• Half of celery finely chopped
• Medium-sized tomato chopped
• Salt and pepper seasoning
• Mayonnaise(substitute with Greek yoghurt, add more if needed)
• A dash of lime or lemon(optional)
• Dijon mustard

Optional ingredients

• Slices of avocado
• Bell pepper
• Chopped celery
• Chopped cucumber
• Pickles chopped to add tanginess(remove the lime juice if using pickles)
• Jalapeños or green chillies

How to make the tuna and egg salad recipe.

To make the tuna and egg salad, boil the eggs, cool and peel.
Drain the can of tuna and add it to a bowl.
Add the chopped celery, onions, and tomato to the flaked tuna.
Mix the mayonnaise, dijon mustard, salt and pepper in a separate bowl.
Add the mayonnaise mix to the tuna mixture, and gently combine.
Taste and adjust the flavours to suit your needs.
Finally, chop the eggs and mix them into the tuna salad. combine well.
Let the tuna egg salad chill in your refrigerator for 20 minutes and serve within 30 minutes.
You can serve with any of the options given above