High Protein Tuna Egg Salad (Edit recipe)

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If you're looking for a new lunch idea, if you like tuna salad and you like egg salad - this one combines the two! I love that the combo of the two makes it not too fishy, and not too eggy, but gives you all the benefits and protein. It's also too easy - all you have to do is hard boil eggs and chop some red onion.

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PREP TIME

7 minutes

COOK TIME

7 minutes

INGREDIENTS

6

Serves: 2

Ingredients

4 whole Eggs, hard boiled
5 oz Tuna, Canned, in water
0.25 cup Red Onion, chopped
2 Tbsp Mayonnaise
0.5 tsp Salt
0.5 tsp Black Pepper

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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

Using a small saucepan, fill it 3/4 way with water and bring to a boil. Once boiling, add eggs and set a timer for 7 minutes.
While the eggs are cooking, chop your red onion.
Open the can of tuna and drain the water.
Once the eggs are finished boiling, place into a bowl of ice water for 2 minutes.
Once the eggs have cooled, peel them.
Combine all ingredients in a bowl.
Serve on a slice of toasted sourdough or with crackers.
Enjoy!

Notes

You can add some more fun flavors to this - I kept it simple but you can jazz it up. I recommend fresh dill, red pepper flakes, smoked paprika or whatever you prefer!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	131
Fat:	12 g
Carbohydrates:	3 g
Protein:	2 g
Cholesterol:	13 g
Sodium:	643 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.