Tuna Egg Salad

Ingredients (2–3 servings)

• 2 cans tuna, drained
• 3 boiled eggs, chopped
• 2 tbsp mayonnaise
• 2 tbsp Greek yogurt
• 1 tsp Dijon mustard
• 1 celery stalk, finely chopped
• 2 tbsp red onion, finely diced
• 1 tbsp chopped parsley or dill
• 1 tbsp pickle relish or chopped pickles
• 1 tsp lemon juice
• Salt + black pepper
• Chili flakes or paprika (optional)

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Instructions

1. In a bowl, combine tuna and chopped eggs.
2. Add mayo, Greek yogurt, mustard, and lemon juice.
3. Mix in celery, onion, herbs, and pickles.
4. Season with salt, pepper, and chili flakes.
5. Chill for 15–20 minutes for best flavor.

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Approx Macros (Per Serving)

• Protein: ~30–35g
• Net carbs: ~3–5g
• Fat: ~14–18g

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Ways to Eat It (Still Low Carb)

• In lettuce wraps
• Stuffed into avocado halves
• With cucumber slices
• Inside low-carb tortillas
• Over chopped salad greens

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