iFoodReal · by Olena Osipov★ 4.9 (8)
Tuna Egg Salad
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 31%
CARBS 1G5% OF CAL
1G FIBER0G OTHER1G TOTAL SUGAR
FAT 5G40% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled eggs and flaky tuna with crisp vegetables in a tangy creamy dressing. High in protein and low in carbs, perfect for a light lunch or served in wraps.
mainamericansaladfisheggsgluten free
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 x 6 oz cans tuna (packed in water)
- 3 hard boiled eggs (peeled and chopped)
- 2 small dill pickles (diced)
- 1 large celery rib (diced)
- 1/4 cup red onion (minced)
- 1 tbsp lemon juice or red wine vinegar
- 2 tsp garlic powder (optional)
- 1/4 tsp salt (more to taste)
- Ground black pepper (to taste)
- 1/2 cup plain (Greek yogurt, 2%+ fat)
- 2 tbsp mayo (I use avocado oil mayo)
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 31%
CARBS 1G5% OF CAL
1G FIBER0G OTHER1G TOTAL SUGAR
FAT 5G40% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 202mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 11mg
- Iron
- 0.42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.