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 THE easy tuna 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 within 30 minutes of assembling the salad for a fresher taste.
More canned tuna recipes.
CANNED TUNA CEVICHE(Cebiche de Atun).
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 on top of 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.
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.
Ingredients
- 3 hard-boiled eggs
- A 5 oz can of tuna(in water or oil)
- 1 medium-sized finely chopped onions
- 1/4 cup or half of celery finely chopped
- 1 medium-sized tomato chopped
- Salt and pepper seasoning
- 2 tablespoons of mayonnaise(substitute with greek yoghurt, add more if needed).
- A dash of lime or lemon(optional)
- 1 teaspoon of Dijon mustard
Instructions
How to boil the eggs.
- Place the eggs at the bottom of a cooking pot. avoid stacking the eggs on each other.
- Pour water until the eggs are submerged. Add a teaspoon of vinegar.
- Over medium heat, gradually bring the water to a rolling boil. let the water boil for a few seconds then reduce to medium heat..
- Cook the eggs for 10 to 15 minutes for hard-boiled eggs.
Meanwhile, fill a large glass bowl with cold water and ice. - When the eggs are boiled, gently transfer them onto the ice bath using a slotted spoon.
Leave the eggs in the ice bath for 3 to 5 minutes. - Once the eggs are cold, tap them on a hard surface or a spoon, around the eggshell to crack the shell.
- Peel the eggshell, wash them over running water and place them on a plate.
How to make the tuna and egg salad
- In a medium-sized bowl, add the mayonnaise, lime juice, chopped celery, red onions, tomatoes, parsley, and Dijon mustard.
- Mix all the ingredients slowly and then season with salt and pepper.
- Taste the mixture and adjust the seasoning.
- Add the tuna flakes and combine for a few seconds.
- Chop the hard-boiled eggs into the required size and then mix just enough to combine.
- Taste for seasoning again, once you are satisfied with the taste, cover and chill for 10 to 15 minutes.
- Serve with the ideas given above.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 348Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 315mgSodium 676mgCarbohydrates 13gFiber 3gSugar 6gProtein 28g
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