Tuna Egg Salad

Tuna Egg Salad is a quick, high-protein lunch option that brings together the best of both classic tuna salad and egg salad. It's simple to prepare, taking just about 15 minutes, and is an ideal choice for meal prepping ahead of time. This dish is gluten-free, dairy-free, Whole30 compliant, and low-carb, making it a versatile and nutritious option that fits many dietary lifestyles.

Ingredients

• 2 hard-boiled eggs

• 1 (2.6 oz) packet of light tuna in water (preferably low sodium)

• 1 tablespoon mayonnaise (check labels for Whole30 compliance if needed)

• 2 tablespoons chopped red onion

• Salt and pepper, to taste
  
  

Instructions

1. Chop the hard-boiled eggs and place them in a mixing bowl.

2. Add the tuna, mayonnaise, and chopped red onion.

3. Mix everything together until thoroughly combined.

4. Season with salt and pepper according to your preference.

5. Serve immediately or refrigerate for later use.
   
   

Serving Suggestions

This salad is delicious on its own or served in a variety of ways:

• Eat it straight from the bowl with a fork or spoon

• Serve it on toast or as a sandwich filling

• Wrap it in crisp lettuce leaves for a light, low-carb option

• Spoon it over a bed of greens for a protein-packed salad

• Use it as a filling for pita pockets or tortilla wraps
  
  

Nutrition Information (Per Serving)

• Calories: 316 kcal

• Protein: 30 g

• Carbohydrates: 4 g

• Fat: 20 g

• Saturated Fat: 3 g

• Cholesterol: 450 mg

• Sodium: 420 mg