QuickTuna Salad with Chopped Egg (27g Protein!)
This Quick Tuna Salad with Chopped Egg packs 27 grams of protein per serving and is super easy to make. Much like a classic tuna salad, this recipe calls for canned tuna fish, diced red onion and celery, and a combination of mayo and Greek yogurt! Bump the protein with hard-boiled eggs for a delicious high-protein lunch that comes together in minutes.
Servings: 2
Calories: 276kcal
Ingredients
- 4 hard boiled eggs
- 5 ounce can of tuna in water, drained
- 1 tablespoon mayonnaise
- 1 tablespoon Greek yogurt
- 2 tablespoons diced red onion
- 2 tablespoons diced celery
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Chop the eggs and add them to a medium-sized bowl with the tuna, mayo, Greek yogurt, red onion, celery, salt and pepper.
- Mix to combine. Taste and adjust seasonings as needed.
- Enjoy as is! Or serve on your favorite whole grain bread, with crackers, wrapped in lettuce leaves or over a green salad.
Video
Notes
- Leftovers can be stored in the fridge tightly covered in an airtight container for up to 4 days. Give them a good stir before serving again.
- Omit the egg yolks for a high-protein salad with lower fat and total calories.
- Look for skip jack tuna, as it will contain the lowest mercury content.
Nutrition
Serving: 0.5recipe | Calories: 276kcal | Carbohydrates: 3g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 402mg | Sodium: 624mg | Potassium: 300mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg