From the Cook
From the Cook
From the Cook
From the Cook
1/5
Tuna Egg Salad
Instructions
1
In a large mixing bowl, add the can of tuna and use a fork to flake it into smaller pieces. Add all remaining ingredients including hard boiled eggs, celery, dill pickles, red onion, mayonnaise, lemon juice, dijon mustard, garlic powder, salt & pepper. Mix well until you’ve got a creamy, delicious looking tuna egg salad.
2
Portion into 3 or 4 meal prep containers if you’d like, and store in an airtight container in the fridge for up to 4 days.
My Calorie Intake
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Tips & Tricks (5)
- Drain Tuna Thoroughly 💧Press canned tuna between paper towels or use a fine-mesh strainer to remove excess liquid, preventing a watery salad and ensuring better texture and flavor absorption.
- Chill Eggs Before Chopping 🥶Refrigerate hard-boiled eggs for at least 30 minutes after cooking before chopping—they'll be firmer, easier to dice uniformly, and won't break apart when mixed.
- Pickle Juice Flavor Boost 🥒Reserve a tablespoon of dill pickle juice to add to your mayo mixture instead of all lemon juice—it adds tangy depth and prevents the salad from tasting one-dimensional.
- Macerate Red Onion 🧅Soak diced red onion in lemon juice for 5-10 minutes before mixing to mellow its sharpness and infuse it with acidity that brightens the entire dish.
- Make-Ahead Flavor Development ⏰Prepare the salad 2-4 hours ahead and refrigerate—the flavors meld and develop while the celery and pickles stay crisp, making it perfect for meal prep.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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