Can I use canned salmon instead of tuna?

Absolutely! The recipe works beautifully with canned salmon - it gives a richer flavor that pairs wonderfully with the eggs. My tip? Remove any bones and skin first, and flake it just like you would tuna. This protein-packed swap makes the salad taste luxuriously different while keeping all the convenience.

How long does tuna egg salad last in the fridge?

I've pushed it to 4 days max (shh, don't tell food safety experts!), but 3 days is really your sweet spot for best quality. Store it in airtight containers, and if you notice any liquid pooling, just drain it off before eating. Fun fact: the flavors actually improve as they mingle overnight!

Is this tuna egg salad keto-friendly?

You bet! With less than 2g net carbs per serving, it's perfect for keto lunches . Just be mindful of your add-ins - skip sweet relish or sugary mustards. I love wrapping mine in crisp romaine leaves or scooping it with cucumber rounds for extra crunch without carbs.

Can I freeze tuna egg salad?

I don't recommend freezing the finished salad - thawed mayo gets weirdly separated and the eggs turn rubbery. But you can absolutely freeze the components separately! I often keep pre-boiled eggs in my freezer and canned tuna in my pantry for lightning-fast assembly later. Find more meal prep hacks like this on our Pinterest boards.

What's your favorite way to jazz up basic tuna egg salad?

Oh, where to start! Sometimes I'll add crumbled bacon and diced avocado for a California twist. Other times I'll mix in curry powder and golden raisins for an exotic flair. My latest obsession? A splash of lemon juice and chopped fresh dill - it tastes like spring in every bite! The possibilities are endless with this protein-packed canvas.

5-Minute Tuna Egg Salad: A Protein-Packed Lunchtime Savior!

Tuna Egg Salad

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A protein-packed tuna egg salad perfect for lunches. Easy to prep, great for meal prep jars or lettuce wraps.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 4 servings 1x
Category: Salad
Method: No Cook
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

2 cans tuna, drained
4 hard-boiled eggs, chopped
1/4 cup mayonnaise
1 tbsp mustard
1/4 cup celery, diced
1 tbsp red onion, minced
Salt and pepper to taste

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Instructions

In a bowl, mix tuna and chopped eggs.
Add mayonnaise, mustard, celery, and red onion.
Stir until well combined.
Season with salt and pepper.
Serve in lettuce wraps or meal prep jars.

Notes

Store in airtight containers for up to 3 days.
Add avocado for extra creaminess.
Swap mayo for Greek yogurt for a lighter option.
Find more meal prep ideas on our Pinterest.

Nutrition

Serving Size: 1/2 cup
Calories: 220
Sugar: 1g
Sodium: 380mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 20g
Cholesterol: 190mg

Find it online: https://kitchenuser.net/tuna-egg-salad-recipe-protein-packed-lunch/