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 them 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. own
  • Mix Greek yogurt, mayonnaise, dijon mustard, and sriracha in a small bowl.
  • 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


  • karen , 16/12/2020

    Hi, what type of toast would you recommend?

    • Ange , 09/01/2021

      Hello Karen – I love sourdough because it’s fermented and easy on the stomach 🙂

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