High Protein Tuna Egg Salad: Better Than Takeout
High Protein Tuna Egg Salad is the ultimate protein-packed meal ready in just 15 minutes. After making this many times, I’ve found the secret to the creamiest, most satisfying tuna salad. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Coconut Loaf Cake and Baked Cottage Cheese Eggs.
Why This High Protein Tuna Egg Salad: Better Than Takeout Is Pure Comfort
- Quick and easy to make
- Packed with protein for a satisfying meal
- Better than takeout and perfect for meal preps
- Creamy and flavorful, with a hint of tanginess
What You'll Need for High Protein Tuna Egg Salad: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Canned tuna
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Celery
- Red onion
- Salt
- Pepper
- Dijon mustard
- Salt
- Pepper
- Optional: Chopped fresh parsley
- Optional: Paprika
📝 Ingredient Notes
- Canned tuna: Drain excess water for better texture.
🛒 Tools & Equipment I Recommend
- Can Opener — Makes opening cans easy and safe. → See on Amazon
- Mixing Bowl Set — Perfect for mixing ingredients and serving. → See on Amazon
How to Make High Protein Tuna Egg Salad: Better Than Takeout
- Step 1: Drain canned tuna and add it to a mixing bowl.
- Step 2: Chop hard-boiled eggs and add them to the bowl.
- Step 3: Add mayonnaise, Dijon mustard, salt, and pepper. Mix well.
- Step 4: Chop celery and red onion, then add them to the bowl.
- Step 5: Mix all ingredients together until well combined.
- Step 6: Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and paprika before serving.
Cook's Tips for Perfect High Protein Tuna Egg Salad: Better Than Takeout
- Common mistake and fix: Don't overmix the salad, as it can break down the eggs and make the salad watery.
- Pro tip: For an extra kick, add a pinch of cayenne pepper or a splash of hot sauce.
- Pro tip: Make a big batch and store in the fridge for up to 3 days for easy meal preps.
Storing & Reheating High Protein Tuna Egg Salad: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Yes, up to 1 day ahead.
Freezing High Protein Tuna Egg Salad: Better Than Takeout
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Best substitution: Substitute canned salmon or chicken for the tuna.
- Make-ahead: Prepare the salad up to 1 day ahead, but add the celery and red onion just before serving to maintain their crunch.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If the salad is too dry, add a bit more mayonnaise. If it's too wet, add more chopped eggs or celery.
Want to level up this recipe?
High-quality mixing bowl — Ensures even mixing and prevents lumps in your tuna salad. → Check price on Amazon
High Protein Tuna Egg Salad: Better Than Takeout
Ingredients
Main Ingredients
- Canned tuna
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Celery
- Red onion
- Salt
- Pepper
Seasonings
- Dijon mustard
- Salt
- Pepper
Optional Toppings
- Chopped fresh parsley
- Paprika
Instructions
- Step 1: Drain canned tuna and add it to a mixing bowl.
- Step 2: Chop hard-boiled eggs and add them to the bowl.
- Step 3: Add mayonnaise, Dijon mustard, salt, and pepper. Mix well.
- Step 4: Chop celery and red onion, then add them to the bowl.
- Step 5: Mix all ingredients together until well combined.
- Step 6: Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and paprika before serving.
Notes
- Chef tip: For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Best substitution: Substitute canned salmon or chicken for the tuna.
- Make-ahead: Prepare the salad up to 1 day ahead, but add the celery and red onion just before serving to maintain their crunch.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If the salad is too dry, add a bit more mayonnaise. If it's too wet, add more chopped eggs or celery.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Yes, up to 1 day ahead.
Nutrition Per Serving
- Calories: 320
- Protein: 24g
- Fat: 24g
- Carbs: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 620mg
- Cholesterol: 145mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
High Protein Tuna Egg Salad: Better Than Takeout FAQs
Yes, you can make it up to 1 day ahead. Store in the fridge and add the celery and red onion just before serving.
If the salad is too dry, add a bit more mayonnaise. If it's too wet, add more chopped eggs or celery.
No, it's not suitable for freezing as the texture will change.
Not applicable, as this is a no-cook recipe.
Yes, it's packed with protein and healthy fats. However, it's still high in calories, so enjoy in moderation.
A Warm Final Note
I can’t wait for you to try High Protein Tuna Egg Salad: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
