Go Back

Healthy Keto Low Carb Tuna Egg Salad

A quick and filling low-carb tuna egg salad that's perfect for busy weeknights. High in protein and healthy fats, this creamy salad is kid-friendly and can be served in various ways.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the salad
  • 3 cans Tuna (5 oz cans, drained) Use high-quality canned tuna.
  • 4 large Hard boiled eggs (diced) For a creamier texture, mash some yolks into the mix.
  • 1/2 cup Mayonnaise Measure to control calories.
  • 1 tbsp Dijon mustard Can be replaced with lemon juice for a Greek twist.
  • 1 tbsp Fresh parsley (chopped) Can be substituted with fresh dill.
  • 2 tbsp Pickles (finely chopped) Chop finely for balanced flavor.
  • 2 tbsp White onion (minced) Reduce or omit for picky eaters.
  • Sea Salt Sea Salt Add to taste.
  • Black Pepper Black Pepper Add to taste.

Method
 

Preparation
  1. Chop pickles, mince onion, and dice the hard boiled eggs.
  2. Mix mayonnaise, Dijon mustard, and chopped parsley in a bowl until smooth.
  3. Gently fold in the drained tuna and diced eggs until combined.
  4. Season with sea salt and black pepper to taste.
  5. Chill for a short time if desired, or serve immediately.
Serving Suggestions
  1. Serve on large lettuce leaves as wraps.
  2. Spoon into halved avocados for a filling meal.
  3. Use cucumber rounds for a crunchy appetizer.
  4. Layer over mixed greens with lemon juice for a bright salad.

Notes

Keep the salad in an airtight container in the fridge for 3 to 4 days. For freshness, store components separately if meal prepping.