Tuna Egg Salad
User Reviews
5
Tuna Egg Salad
Description
This Tuna Egg Salad brings together the firmness of hard-boiled eggs with the tender flakes of canned light tuna packed in water. The addition of mayonnaise binds the salad ingredients into a creamy mixture, while chopped red onion adds a mild sharpness and crunch. Seasoning with salt and black pepper adjusts the flavor to taste.
The salad is straightforward, requiring no cooking beyond boiling eggs in advance. The method calls for chopping and mixing all ingredients, offering an easy way to produce a satisfying snack or light meal. Its texture is a mix of soft eggs and delicate fish flakes combined with the creaminess of mayo and the slight crunch of onion.
Tuna Egg Salad can be eaten directly from the bowl with a spoon or used as a filling for sandwiches, wraps, or served atop leafy greens for a protein boost. It is well-suited for quick lunches or picnic options.
Ingredients
- 2 egg hard boiled
- 1 .6 oz light tuna I use less sodium, packet, in water
- 1 tablespoon mayonnaise ((check labels for whole30))
- 2 tablespoons onion red, chopped
- salt to taste
- black pepper to taste
Instructions
- Chop the eggs and add them to a bowl with the tuna, mayo and red onion.
- Mix to combine and season with salt and pepper to taste.
- Eat right out of the bowl with a spoon or piled on a piece of toast, in a wrap, over greens, etc.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 1servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 316kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 450mg | 150% |
| Sodium | 420mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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