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!
Tuna Salad + Egg = Love
Tuna and egg salad is a favorite around here for lunches. It’s high-protein, flavorful, and so easy to whip up.
Per serving, this healthy lunch is 14g protein, 2g carbs, and around 160 calories. A low-carb dream lunch, that’s what it is!
What is Tuna and Egg Salad?
It’s made with canned tuna, hard-boiled eggs, and the most delicious and tangy sauce to really bring it all together into one dish.
What You Need
In addition canned tuna and hard-boiled eggs, you need just a few more ingredients.
- hard-boiled eggs
- white albacore tuna
- red onion
- Greek yogurt
- dijon mustard
- smoked paprika
- salt and pepper
Are you ready to get PERFECT hard boiled eggs every single time? This hard boiled eggs recipe is foolproof and will get you the exact kind of yolk you want!
How to Make Tuna Egg Salad
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.
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.
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 together.
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.
Finally, season with smoked paprika and salt and pepper, to taste.
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 😀
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.
Store tuna salad with egg in an airtight container in the refrigerator for up to 3-5 days.
- 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
- First, hard boil 8 large eggs. You can either do it on the stove-top or in the oven.
- 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.
Serving Size: 1/6
Author: Category: SaladMethod: StovetopCuisine: AmericanDiet: Gluten Free
Keywords: tuna salad with egg