Tuna and Egg Salad
Tuna and Egg Salad
Creamy tuna, egg halves, fresh dill – 10 minutes, one bowl
This is a deli salad, not a mashed paste. Chunk tuna, chopped egg, mayo, and dill fold into a creamy mix, then halved eggs and extra dill sit on top, like the bowl in the photo. Ten minutes if the eggs are already boiled. No sugar, no bread.
Four servings. Drain the tuna hard or the salad goes wet.
Why you’ll love this bowl
- 28g protein per serving – lunch that holds you
- Only 3g net carbs – no bread, no sugar relish
- About 10 minutes, one bowl
- Chunk tuna, egg halves, dill, like the photo
- No boxed mix
- It packs for weekday lunches
Health notes
- High protein: Two cans tuna plus 6 eggs.
- Low carb: Mayo, dill, celery. No bread, no sweet relish.
- Four servings: Macros are per bowl, not the platter.
- Sweet pickle relish will jump the carbs. Use dill pickle if you want pickle.
Key element – drain the tuna, chop the eggs, fold, then set halves on top
Wet tuna turns this into soup. Drain both cans hard, then flake into chunks, not dust. Chop 2 eggs into the mix so you still see pieces. Halve the other 4 and set them on top with dill, like the photo. Mash it all and you lose the look and the bite.
Ingredients
Salad (4 servings)
- 2 cans (5 oz / 142g each) tuna in water, drained hard
- 6 large hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 celery stalk, finely diced
- 2 green onions, sliced
- 2 Tbsp fresh dill, chopped, plus sprigs to top
- 1 Tbsp lemon juice
- 1/2 tsp salt + 1/2 tsp black pepper
- Pinch of paprika (optional)
Swaps
- Greek yogurt: Use half mayo, half thick yogurt. Tangier, a little less fat.
- Oil-packed tuna: Drain it too. Richer. Macros go up a little.
- No celery: Use extra green onion. Same crunch idea.
- Dill pickle: 2 Tbsp chopped dill pickle, not sweet relish.
Instructions
| 1 | Drain. Open both cans. Press the tuna in a sieve until almost no liquid drips. Wet tuna makes a watery salad. |
| 2 | Eggs. Peel the 6 boiled eggs. Chop 2 into small pieces. Halve the other 4 for the top, like the photo. |
| 3 | Dressing. Stir mayo, Dijon, lemon, salt, and pepper in a bowl until smooth. |
| 4 | Fold. Add tuna, chopped egg, celery, green onion, and chopped dill. Fold 6 or 8 times. Stop while you still see chunks. |
| 5 | Top. Spoon onto a platter. Set the egg halves on top. Dill sprigs and a pinch of paprika. Four servings. |
Pro tips
- Drain the tuna hard. Extra water is the number-one reason this goes soggy.
- Keep chunks. Mash it and it looks like baby food, not the photo.
- Boil eggs ahead. Then this really is 10 minutes.
- Fresh dill on top is what you see. Dried dill in the mix is fine too.
- Taste salt after folding. Tuna packs vary a lot.
Nutrition
| Nutrient | Per serving (1 of 4) |
|---|---|
| Calories | 280 |
| Protein | 28g |
| Net carbohydrates | 3g |
| Total carbohydrates | 3g |
| Fiber | 0g |
| Total fat | 16g |
| Sodium | 520mg |
Estimates with tuna in water, 6 eggs, and mayo. Sweet relish or bread will raise carbs.
Variations
Lettuce cups
Spoon into 8 iceberg leaves. Same salad, no extra carbs.
Avocado
Fold in 1/2 diced avocado. Macros go up a little.
Spicy
Add 1/2 tsp hot sauce or a pinch of cayenne with the mayo.
Meal prep
Keep the egg halves separate. Fold them on when you eat so they stay pretty.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Cover tight. Stir before serving |
| Do not freeze | – | Mayo splits and the eggs go rubbery |
| Meal prep | 4 boxes | Add dill sprigs the day you eat |
FAQ
Test your knowledge
5 quick questions about this bowl
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in the bowl?
4. Why drain the tuna hard?
5. How do the eggs go in?
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