Best Tuna Egg Salad (Paleo, Whole30, Keto) (Edit recipe)

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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.

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PREP TIME

10 minutes

COOK TIME

11 minutes

INGREDIENTS

Serves: 2

Ingredients

3 Eggs, hard boiled (see notes)
5 oz Canned Tuna, (1 5-oz can)
.25 cup Red Onion, finely chopped
.25 cup Celery, finely chopped
.25 cup Pickles, dill, chopped
2 Tbsp Mayonnaise, (or more, if needed)
Salt and Pepper, (to taste)

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Process

Cook Mode

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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About This Recipe

Show nutritional information

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.