Spicy Tuna & Egg Salad
This Spicy Tuna Egg Salad is a quick, high-protein lunch made with tuna, eggs, sriracha, and Dijon mustard. Gluten-free, meal-prep friendly, and ready in minutes!
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Servings: 6
Ingredients
- 4 eggs hard-boiled
- 2 cans tuna 5 oz / 140g each
- ¼ large red onion, finely diced about ½ cup
- 2 tablespoon chives finely chopped
- ⅓ cup Greek yogurt
- 2 tablespoon mayonnaise
- 2 teaspoon Dijon mustard
- ½ teaspoon sriracha
- ⅛ teaspoon smoked paprika
Instructions
- Hard boil the eggs, then cool in cold water for 10 minutes.
- Peel and chop the eggs. Place them in a bowl.
- Drain the tuna and add it to the eggs with red onion and chives.
- Mix Greek yogurt, mayonnaise, Dijon mustard, and sriracha in a small bowl. Add to the eggs and tuna. Season with salt and pepper, then mix well.
- Serve with a sprinkle of smoked paprika.
Notes
Makes about 5-6 cups of tuna and egg salad.
Leftovers are good for up to 3 days in the fridge. Do not freeze.
Nutrition Information is approximate and for 1 cup serving.
Nutrition Facts
Spicy Tuna & Egg Salad
Amount per Serving
Calories
114
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
131
mg
44
%
Sodium
236
mg
10
%
Potassium
171
mg
5
%
Carbohydrates
2
g
1
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
16
g
32
%
Vitamin A
260
IU
5
%
Vitamin C
1
mg
1
%
Calcium
42
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
114
Nutrition Facts