Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A protein-packed tuna and egg salad tossed in a creamy, tangy dressing with pickle relish and red onion. Suitable for Paleo, low-carb, gluten-free, dairy-free, and Whole30 (with compliant mayo) diets. Ready in about 10 minutes.

  • Total Time: 25 minutes (including egg boiling)
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/3 cup mayonnaise
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 (3.5 oz) cans tuna, drained and flaked
  • 3 chilled hard-boiled eggs, peeled and chopped
  • 1/4 cup chopped red onion
  • 2 tablespoons pickle relish

Instructions

  1. Peel and roughly chop chilled hard-boiled eggs.
  2. Drain canned tuna well and flake with a fork to break into small pieces.
  3. In a medium-large bowl, whisk together mayonnaise, Dijon mustard, paprika, garlic powder, salt, and pepper until creamy.
  4. Add the flaked tuna, chopped eggs, chopped red onion, and pickle relish to the bowl with the dressing.
  5. Gently fold with a fork or rubber spatula until everything is evenly coated and the salad remains chunky.
  6. Taste and adjust seasoning or texture, adding more salt, pepper, Dijon, relish, or mayo as desired.

Notes

Use wild-caught albacore white tuna packed in water or olive oil for best flavor., Medium-boiled eggs can be used for a softer texture instead of hard-boiled eggs., Fresh herbs like parsley, dill, or chives can be added for bright flavor., Fold gently to keep a chunky texture and avoid mushiness., Egg yolks can be removed for a lighter salad., Serve over greens, in wraps, on toast, or with crunchy veggies., May substitute mayo with avocado mayo or Greek yogurt to lighten or increase protein., Add diced celery, cucumber, nuts, or hot sauce for variation., Store salad in airtight container in fridge up to 3 days; do not freeze.

  • Author: Laura
  • Prep Time: 10 minutes (if eggs are pre-cooked)
  • Cook Time: 15 minutes (for boiling eggs)
  • Category: Salad

Nutrition

  • Serving Size: Approximately 1/2 cup per serving
  • Calories: Approximately 220 calories per serving
  • Fat: Approximately 14g per serving
  • Carbohydrates: Approximately 3g per serving
  • Protein: Approximately 20g per serving