Description
A quick and easy Tuna Egg Salad recipe combining protein-rich tuna and hard-boiled eggs with creamy mayonnaise and a punch of red onion. Perfect for a satisfying, low-effort lunch or snack that can be enjoyed on its own, on toast, in a wrap, or over greens.
Ingredients
Salad Ingredients
- 2 hard boiled eggs
- 1 (2.6 oz) packet light tuna in water, preferably low sodium
- 1 tablespoon mayonnaise (check labels if Whole30 compliant)
- 2 tablespoons chopped red onion
- salt and pepper to taste
Instructions
- Prepare the ingredients: Chop the hard boiled eggs into small pieces and place them in a mixing bowl.
- Add tuna and mayo: Add the light tuna (drained) and mayonnaise to the bowl with the chopped eggs.
- Add red onion: Mix in the chopped red onion for flavor and texture.
- Season: Stir the mixture thoroughly to combine all ingredients evenly. Season with salt and pepper to taste.
- Serve: Enjoy the salad directly from the bowl with a spoon or serve it piled onto toast, in a wrap, or over a bed of greens for a more substantial meal.
Notes
- Use low sodium tuna to reduce salt content.
- Mayonnaise choice affects overall calories and fat; choose according to dietary preferences.
- Perfect for meal prep and keeps well refrigerated for up to 2 days.
- For a Whole30 compliant version, use approved mayonnaise.
- Feel free to add herbs like dill or parsley for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
