Tuna and Egg Salad
This tuna and egg salad is the perfect quick and easy high protein lunch!
Servings 2
Calories 373kcal
Ingredients
- 4 eggs
- 2 cans tuna 5oz each
- ¼ cup chopped dill pickles 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
Calories: 373kcal | Carbohydrates: 3g | Protein: 41g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 386mg | Sodium: 1315mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 0.4mg | Calcium: 119mg | Iron: 4mg
