Best Tuna Egg Salad (Paleo, Whole30, Keto)
This healthy tuna and egg salad is so simple but packed with flavor! Comes together quickly, and it makes an easy paleo, Whole30, and keto lunch on a busy day.
PREP TIME
10 minutes
COOK TIME
11 minutes
INGREDIENTS
7
Serves: 2
Ingredients
- 333 Eggs, hard boiled (see notes)
- 5 oz5 oz5 oz Canned Tuna, (1 5-oz can)
- .25 cup.25 cup.25 cup Red Onion, finely chopped
- .25 cup.25 cup.25 cup Celery, finely chopped
- .25 cup.25 cup.25 cup Pickles, dill, chopped
- 2 Tbsp2 Tbsp2 Tbsp Mayonnaise, (or more, if needed)
- Salt and Pepper, (to taste)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Chop the eggs into small pieces, then add them to a large bowl.
- Add tuna, onion, celery, dill pickles, and mayo. Stir to combine.
- Taste then add salt, pepper, and more mayo, if needed. Enjoy!
Notes
For hard boiled eggs that peel easily: Bring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 10 minutes. Peel the eggs.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Salads Shellfish Free Specific Carbohydrate Diet Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 137 |
| Fat: | 12 g |
| Carbohydrates: | 4 g |
| Protein: | 2 g |
| Cholesterol: | 13 g |
| Sodium: | 473 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Calculated per serving. | |
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