Tuna Egg Salad

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Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.

Tuna Egg Salad
Tuna Egg Salad

I’m always looking for ways to eat more protein throughout the day, and this easy lunch is a delicious way to do it! This tuna salad recipe is a hybrid between tuna salad and egg salad. This easy lunch is gluten-free, dairy-free, whole30 and low-carb. I like to keep the salad simple, just hard boiled eggs, tuna and mayo but you can add more ingredients, such as celery or Dijon mustard. For more similar recipes, try this Classic Egg Salad, Low-Yolk Egg Salad, and Mayo-less Tuna Pasta Salad.

Tuna Egg Salad on lettuce

Tuna Egg Salad Ingredients

I prefer to keep it simple so I only use four ingredients, plus salt and pepper. Here’s what else you’ll need:

  • Hard-boiled eggs
  • Packet of light tuna in water
  • Mayonnaise (check labels for whole30)
  • Red Onion

All you have to do is mix everything together and season with salt and pepper. So easy!

How to Serve

There are many ways you can enjoy this healthy tuna salad. I usually eat it with a spoon right out of the bowl, but below are some more ideas.

  • Low Carb or Whole 30 –serve it over a bed of lettuce or make a lettuce wrap with large lettuce leaves or endive.
  • Balanced Macros – make a tuna sandwich using whole-grain bread or as a wrap using a whole-grain tortilla,

Meal Prep

This tuna salad is great for meal prep. You can double or triple the recipe and keep in the refrigerator for up to four days.

Variations:

  • Add chopped veggies.
  • Swap mayo for Greek yogurt.
  • Stir in some Dijon mustard.
  • If you want it spicy, add a few dashes of sriracha hot sauce.

Toast with Tuna Egg Salad

More Tuna Recipes You’ll Love:

Tuna Egg Salad
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5 from 26 votes
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Tuna Egg Salad

316 Cals 30 Protein 4 Carbs 20 Fats
Prep Time: 0 mins
Cook Time: 15 mins
Total Time: 15 mins
Yield: 1 servings
COURSE: Lunch
CUISINE: American
Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.

Ingredients

  • 2 hard boiled eggs
  • 1 2.6 oz packet light tuna in water, I use less sodium
  • 1 tablespoon mayonnaise, (check labels for whole30)
  • 2 tablespoons chopped red onion
  • salt and 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.

Nutrition

Serving: 1salad, Calories: 316kcal, Carbohydrates: 4g, Protein: 30g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 450mg, Sodium: 420mg
Keywords: high protein lunch, low carb recipes, recipe for 1, tuna egg salad, whole30lunch

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63 comments

  1. I love this recipe and add lots and lots of diced celery and a little chives instead of the onions (I don’t like ’em). I make the recipe using 4 cans of tuna and 8 eggs, 2 tbs mayo and 2 tbs spicy brown mustard to cut back on the mayo when quadrupling the recipe. We enjoy the salad all week!

  2. Looks delicious and something different to make for lunch. What brand of wraps do you like to use?

  3. Delicious. I had tuna in oil in the house so I skipped the mayo. I added pickles and a little pickle juice. I will make it again. Lots of protein and my bowl was full so it was satisfying!

  4. Really delicious recipe. I love it yummy!!! It’s really awesome

  5. Could i swap tuna for chicken? And if yes, same quantity? Thank you 🙂

  6. Delicious! I use to have a recipe like this, but also had cottage cheese it. It was also delicious but with even more protein.

  7. This was a nice change up! Being pregnant, I haven’t been eating deli meat and all I’ve wanted is a sandwich. Put this on 1/2 of an everything bagel and it hit the spot!

  8. Really good and easy to make! I use reduced fat mayo and added a diced carrot for some crunch and color 🙂 It’s great with some Everything but the Bagel seasoning too.

  9. I made a big batch of this for my lunches for  the first half of the week. Delicious, cheap, and easy! I served it on a toasted slice of Ezekiel bread. I added diced pickles to my taste and used half mayo/half Greek yogurt (only because I ran out of mayo!).  Turned out great. Thanks Gina! This is going into my lunch rotation for sure. 

  10. My Aunt in West Virginia used to make this when I was a teenager!

  11. Wow! I have to admit this sounded kinda gross to me but I absolutely loved it. A good reminder to keep an open mind.

  12. I didn’t think the egg and tuna would work well together but boy did it ever. I opted out of one egg and used two small pitas and argula to make two small sandwiches.

  13. Love it so healthy

  14. I was a little leery to try it. LOVE it! Such a big portion too. I added tomatoes to it.

  15. This was a great protein lunch! I put mine in a gluten free tortilla with a little lettuce and half an avocado. Soooo good and filling. 

  16. I loved recipe!!! Thanks for sharing. I can’t wait to try the variations too.