Description

This Keto Low-Carb Tuna Egg Salad is a comforting, creamy dish that combines wild-caught tuna and hard-boiled eggs, accented with crunchy vegetables and a rich avocado oil mayonnaise. It's quick to prepare, family-friendly, and easily customizable, making it a staple for busy afternoons.

Ingredients

Scale

2 cans (5 oz) Canned Tuna
4 large Hard-Boiled Eggs
1/2 cup Avocado Oil Mayonnaise
2 stalks Celery
2 tablespoons Red Onio
1 tablespoon Dijon Mustard
1 tablespoon Fresh Dill
1 teaspoon Lemon Juice
Salt and Pepper to taste

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Instructions

Prepare the Eggs: Place eggs in a pot and cover with cold water. Bring to boil, then remove from heat and cover for 10-12 minutes. Cool in an ice bath, peel, and chop
Drain the Tuna: Open and thoroughly drain the tuna
Combine the Base: Flake the tuna in a bowl and add chopped eggs
Add the Aromatics: Stir in diced celery and minced red onio
Mix the Dressing: Whisk together mayonnaise, Dijon, lemon juice, and dill in a separate bowl
Fold Everything Together: Combine dressing with the tuna-egg mixture and fold gently
Season and Chill: Add salt and pepper to taste and chill in the refrigerator for at least 30 minutes

Notes

For best texture, avoid over-mixing the salad.

Use fresh herbs for better flavor.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Lunch
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 0g
Sodium: 250mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 22g
Cholesterol: 370mg