Tuna & Egg Salad
This recipe is easy to multiply if you are feeding/prepping for multiple people but I would probably only prep 1-2 days at a time since it is tuna.
Same as our other recipes, if you do not like one of the ingredients, leave it out!
Print
Pin
Rate
Add to Meal Plan
Servings: 1 Serving (about 2 meals)
Ingredients
- 1 Can Tuna Fish in water (drained)
- 4 hard-boiled eggs (Chunked)
- 2 Stalks Celery (Optional)
- 3 Dill Pickle
- 1 Tbsp Real Mayo
- Salt and Pepper (to taste)
- 2 Leaves Romaine Lettuce or Kale (Low Carb Base Option 1)
- 1 Pita Pocket OR Bread (Whole Wheat Pita Bread)
Instructions
- Mix all ingredients together, season to taste.
Notes
Low Carb: Serve in Romaine or Kale Leaves, over a bed of lettuce, or low carb wrap
Mod Carb: Serve in Whole Wheat Pita, in 2 pieces of Ezekiel Bread, or open faced on one slice of bread for fewer carbs.
Recipe provided by member Leigh Porter
Tried this recipe?Mention @Christine.KSmith or tag #FBFFood!
Pin Recipe
