Tuna and Egg Salad (#17)

Tuna and Egg Salad (#17)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 10
• Total Time: 25
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Pescatarian
• Paleo
• Whole30
• Gluten-Free

Equipment

• Small saucepan
• Medium bowl
• Fork
• Measuring spoons

Ingredients

1. 1 (5-ounce) can tuna in water, drained
2. 2 large eggs
3. 2 tablespoons mayonnaise (or olive oil for Whole30)
4. 1 tablespoon lemon juice
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. In a small saucepan, bring water to a boil, add eggs, and cook for 10 minutes, then cool, peel, and chop.
2. In a medium bowl, flake tuna with a fork, add chopped eggs, mayonnaise, lemon juice, salt, and pepper, mixing well.
3. Divide into two bowls and serve chilled or at room temperature.

Storage

Refrigerate in an airtight container for up to 3 days. Serve cold.

Nutrition

• Calories: 240
• Protein: 20g
• Fat: 16g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A