Tuna and Egg Salad
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Tuna and Egg Salad
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This tuna and egg salad is the perfect quick and easy high protein lunch!
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Ingredients
- 4 egg
- 2 tuna 5oz each, canned
- ¼ cup dill pickles chopped, or relish
- ¼ cup Greek yogurt alternatively you can use all mayo
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ⅛ tsp smoked paprika
Instructions
- Hard boil eggs: bring a small pot of water to a boil and carefully place eggs in boiling water. Continue to boil for 10 minutes before immediately transferring to an ice bath. Keep in an ice bath for at least 5 minutes before peeling.
- Open and drain the cans of tuna. Chop peeled hard boiled eggs and place in a mixing bowl with the tuna, chopped pickles, greek yogurt, mayonnaise, dijon mustard, salt, garlic powder, black pepper and smoked paprika.
- Mix everything together thoroughly breaking up the tuna as you mix. Serve immediately or chill in the refrigerator and serve.
Nutrition Information
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Calories
199kcal
(10%)
Carbohydrates
2g
(1%)
Protein
23g
(46%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.03g
(2%)
Cholesterol
198mg
(66%)
Sodium
688mg
(29%)
Potassium
251mg
(5%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
341IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 23g | 46% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 198mg | 66% |
| Sodium | 688mg | 29% |
| Potassium | 251mg | 5% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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