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Tuna Egg Salad Meal Prep

Yield: 3-4 servings 1x
Prep: 5 minutesCook: 0 minutesTotal: 5 minutes

If tuna salad and egg salad had a salad baby, it would be this delicious Tuna Egg Salad! This simple make-ahead cold lunch works great for meal prep or a picnic option. Turn it into a sandwich, lettuce wraps or dip for pita chips!

Scale:

Ingredients

  • 1 (5 ounce) can of tuna, drained
  • 4 large hard boiled eggs, roughly chopped
  • 2 ribs celery, diced
  • 2 medium dill pickles, diced
  • 1/4 small red onion, diced
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Instructions

  1. Mix up the salad: In a large mixing bowl, add the can of tuna and use a fork to flake it into smaller pieces. Add all remaining ingredients including hard boiled eggs, celery, dill pickles, red onion, mayonnaise, lemon juice, dijon mustard, garlic powder, salt & pepper. Mix well until you’ve got a creamy, delicious looking tuna egg salad.
  2. Serve & store: Portion into 3 or 4 meal prep containers if you’d like, and store in an airtight container in the fridge for up to 4 days.

Notes

Nutrition information for Tuna Egg Salad only estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: 1/3 of recipe
  • Calories: 416
  • Sugar: 1g
  • Fat: 36g
  • Carbohydrates: 2g
  • Protein: 20g
© Author: Danielle
Cuisine: American Method: No Cook
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