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Creamy Tuna & Egg Salad

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Nutritional information

161
Calories
71 g
Calories From Fat
7.9 g
Total Fat
2.3 g
Saturated Fat
206.7 mg
Cholesterol
109.6 mg
Sodium
2.3 g
Carbs
0.5 g
Dietary Fiber
1 g
Sugars
19 g
Protein
119g
Serving Size

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Creamy Tuna & Egg Salad

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My own recipe is really close to this as well, but I've never used 8 eggs, so gonna make egg salad like I normally do and then add in the tuna along with grated onion and what I add extra is celery, finely chopped, onion finely grated mainly for the juice, some pickles sliced small and thin and some of the juice (just a tad) and then I add sweet pickle relish (just a tad) and only use real Miracle Whip and stone ground mustard (I love Grey Poupon the best), I also added orange bell peppers (cut really small), and horseradish and just a tad of minced garlic and sea salt and ground pepper.....mix it all up and put some cellaphane on top of the glass bowl it's all mixed in and let it chill in the fridge for at least 1.5 hours, then do your toast and you can add sliced sharp cheddar cheese, some spinach or awesome, healthy salad greens, and a slice of tomato to your toasted creation for a really good sandwich ;)

  • 30mins
  • Serves 8

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 30mins   |  Serves: 8

Creamy Tuna & Egg Salad, I was hungry for egg salad but wanted it to have a bit more omphf and some more protein to last in my gut, so I added tuna I have both mayo and miracle whip in the recipe just in case some don’t like the tang of miracle whip, so it tones it down somewhat ”, My own recipe is really close to this as well, but I’ve never used 8 eggs, so gonna make egg salad like I normally do and then add in the tuna along with grated onion and what I add extra is celery, finely chopped, onion finely grated mainly for the juice, some pickles sliced small and thin and some of the juice (just a tad) and then I add sweet pickle relish (just a tad) and only use real Miracle Whip and stone ground mustard (I love Grey Poupon the best), I also added orange bell peppers (cut really small), and horseradish and just a tad of minced garlic and sea salt and ground pepper mix it all up and put some cellaphane on top of the glass bowl it’s all mixed in and let it chill in the fridge for at least 1 5 hours, then do your toast and you can add sliced sharp cheddar cheese, some spinach or awesome, healthy salad greens, and a slice of tomato to your toasted creation for a really good sandwich ;), I added my mustard, sweet relish, celery, sharp cheddar cheese, pickles, tomato slice and you can also add sea salt and fresh ground black pepper 🙂

 

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Steps

1
Done

Put eggs into a pot with cold water and bring to a boil.

2
Done

Once the water is boiling, cover the pan and remove from the burner. Set your timer for ten minutes.

3
Done

Cut up onion and drain tuna while the eggs cook.

4
Done

Once the eggs have done their 10 minute soak, rinse with COLD water to stop the cooking process.

5
Done

Continue to rinse the eggs until you can hold them to remove the shell.

6
Done

Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).

7
Done

Mix the egg, tuna, onion in a bowl with a fork.

8
Done

Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.

9
Done

Enjoy on bread or toast; or top a plate of mixed greens with tomatoes. You could also stuff tomatoes with the salad. A perfect summer meal when you don't want to turn on the oven!

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Bobby Ryan

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