Can I use canned salmon in my tuna egg salad sandwich?

You sure can! Salmon makes a tasty substitute in this protein-packed sandwich. Just remember to adjust the seasoning - salmon's richer flavor pairs beautifully with extra dill and a touch more Dijon mustard. The texture stays wonderfully creamy, just like the classic tuna egg salad sandwich version.

What's the best way to meal prep tuna egg salad sandwiches?

For perfect meal prep, keep your tuna egg salad mixture separate from the bread until ready to eat. Store the salad in an airtight container for up to 2 days - the flavors actually improve overnight! When packing lunch, assemble your sandwich fresh using whole-grain bread or crisp lettuce wraps to avoid sogginess.

Are there keto options for tuna egg salad sandwiches?

Absolutely! Simply skip the bread and use large lettuce leaves for wrapping. Butter lettuce works beautifully for these low-carb tuna egg salad sandwiches - they hold all the delicious filling without the carbs. The crisp greens add a refreshing crunch that pairs perfectly with the creamy salad.

Can I add other ingredients to my tuna egg salad sandwich?

Get creative! Fold in diced apples for sweetness, chopped pickles for tang, or avocado for extra creaminess. Just remember to pat any watery ingredients dry first to keep your tuna egg salad sandwich from getting soggy. The possibilities are endless for customizing this protein-packed lunch! For more ideas, check our Pinterest for inventive variations.

25-Minute Tuna Egg Salad Sandwich That Will Blow Your Mind

Tuna Egg Salad Sandwich

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A protein-packed sandwich with tuna and egg salad on whole-grain bread or lettuce wrap for a healthy lunch option.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 2 sandwiches 1x
Category: Sandwich
Method: No-Cook
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 can (5 oz) tuna, drained
2 hard-boiled eggs, chopped
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
1/4 cup diced celery
1 tbsp chopped red onion
Salt and pepper to taste
4 slices whole-grain bread or lettuce leaves for wrapping

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Instructions

In a bowl, mix tuna, chopped eggs, mayonnaise, Dijon mustard, and lemon juice.
Add celery, red onion, salt, and pepper. Stir well.
Spread the mixture on whole-grain bread or spoon onto lettuce leaves.
Fold or wrap and serve.

Notes

Store leftovers in an airtight container for up to 2 days.
For a keto option, skip the bread and use lettuce wraps.
Add avocado for extra creaminess.
Find more meal prep ideas on our Pinterest account.

Nutrition

Serving Size: 1 sandwich
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 18g
Saturated Fat: 3.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 20g
Cholesterol: 150mg

Find it online: https://kitchenuser.net/tuna-egg-salad-sandwich-recipe/