Tuna Egg Salad

3 votes

My tuna salad recipe with egg is easy and tasty. This is a high protein lunch that comes together in minutes. Also a great sandwich filller!

Prep Time5

Total Time5

Course: Appetizer, Lunch

Cuisine: British

Diet: Diabetic, Gluten Free

Servings:

Calories: 333kcal

2 large eggs hardboiled, fully cooled and peeled (see the how-to in the recipe notes)
14 oz canned tuna in brine or water, 400g
⅓ cup celery, finely diced 40g, 2 stalks
¼ cup fresh dill 20g, finely chopped
1 tablespoon chives finely chopped
1-2 tablespoon capers chopped, or use gherkins (2 tablespoon chopped)

In a small bowl, stir together the mayonnaise, lemon and to make the dressing. Season with salt and black pepper to taste.
Chop the eggs into small pieces. I also mash them with a fork to make them even smaller.
Drain the tuna and put it in a large mixing bowl. Add the cooled chopped egg, finely chopped celery, chives, capers and dill. Stir to combine.
Pour the dressing onto the salad and stir to combine. Adjust the seasoning. Serve straight away or store in the fridge until ready to serve.

1g net carbs per serving. Makes 4 portions of around ⅔ cup or 180 grams.

Instructions for easy-peel hard boiled eggs (can be prepared up to 3 days in advance):

Bring a saucepan with water to the boil.
Turn the heat down to a simmer and lower the eggs into water with a spoon.
Cook for 9 minutes.
Transfer the eggs into a bowl with very cold water. This stops them from cooking.
Let them cool fully, then peel.

Serve the salad on sandwich bread, crackers, cucmber slices, in sturdy lettuce leaves or halved bell peppers.

Store in the fridge for 3 days. Not suitable for freezing.