Description
This healthy tuna egg salad has quickly become my ultimate choice for a high-protein lunch or snack since it is so satisfying and nutritious. It’s a wonderful blend of tuna and egg salad tossed in a flavorful dressing that is enriched with pickle relish and crisp red onion. Paleo, whole30, gluten-free and low-carb.
Ingredients
Scale
For the dressing
- 1/3 cup mayo
- 1/2 tablespoon dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper – to taste
For the Tuna Egg Salad
- 2 (3.5oz) cans tuna – drained well and flaked with a fork
- 3 chilled hard-boiled eggs – peeled and chopped
- 1/4 cup chopped red onion
- 2 tablespoon pickle relish
Instructions
- Mix up the dressing ingredients in a medium-large bowl until a creamy, thick dressing forms.
- Add the tuna to the bowl along with the rest of the salad ingredients and toss to coat everything in the dressing.
- Season with more salt and pepper, to taste, and enjoy over greens, on toast, or with crackers and fresh-cut veggies.
Notes
- Use high-quality wild-caught canned tuna fish. I used low-sodium.
- Make the hard-boiled eggs ahead of time so they are chilled and ready to use.
- Do not overmix the salad or it may become too runny.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Toss before serving.
- Prep Time: 10 minutes
- Category: Healthy Salads
- Method: No-cook
- Cuisine: American
