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Tuna Egg Salad with pickles
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5 from 35 votes

Tuna and Egg Salad

Enjoy two simple keto favorites in one easy recipe.
Prep Time15 minutes
Cook Time5 minutes
Rest eggs in hot water15 minutes
Total Time35 minutes
Course: Main Course, Salad, Snack
Cuisine: American
Servings: 4 servings
Author: Easy Low Carb

Equipment

Ingredients

  • 2 eggs
  • 5 ounces tuna well drained
  • ½ cup mayonnaise
  • 1 rib celery finely diced
  • 1 green onion thinly sliced
  • 2 tablespoons dill pickle chopped fine
  • 1 teaspoon yellow mustard
  • ¼ teaspoon dried dill weed or 1 teaspoon fresh dill
  • salt & pepper to taste

Instructions

  • Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Once water reaches a rolling boil, turn off heat and cover pot. Keep eggs covered in the hot water for 15 minutes.
  • Remove eggs from hot water and place in a bowl filled with ice and water. Once the eggs are cool enough, peel them and place in a bowl
  • Use a fork to mash the eggs. Add mayonnaise, celery, green onion, pickle, mustard, dill weed, salt and pepper. Mix well.
  • Gently fold in the tuna.
  • Serve in lettuce cups, over salad or wrapped in low carb tortillas.

Notes

  • Keep tuna salad covered in the refrigerator for 3-5 days. 
  • This recipe includes mayonnaise so freezing in not recommended.

Nutrition

Calories: 257kcal | Carbohydrates: 1g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 362mg | Potassium: 124mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg