Tuna Egg Salad

Tuna Egg Salad

Two of my favourite ingredients, mixed together to make a completely delicious, high protein snack. Smother on your toast, or put in your green salad. You can't go wrong wherever you decide to add this golden mix.
Servings 4
Calories 190 kcal


What you need

  • 4 eggs, hard-boiled
  • 145 g cans tuna, in brine (2 cans)
  • 2 tbsp red onion, finely diced
  • 2 tbsp chives, finely chopped
  • 115 g Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 1/2 tsp sriracha
  • 1/8 tsp smoked paprika


  • First, hard boil the eggs. Once the eggs are cooked, transfer them into cold water and allow to cool for 10 minutes (in the meantime, prepare the salad and dressing). Once cooled, peel and chop into small, bite-sized pieces and place them in a bowl. Drain the canned tuna and add to the eggs along with the red onion and chives. In a small bowl, mix the Greek yogurt, mayonnaise, dijon mustard, and sriracha. Add the sauce to the eggs and tuna, season with salt and pepper, and mix well. To serve, season with smoked paprika. Key features • Gluten Free • Low Carb • Meal Prep Friendly • High Protein • Quick and easy to make Serving suggestions: toast, or on its own

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