Low-Carb Egg and Tuna Salad

This layered tuna salad with crunchy pickles, lettuce, tomatoes, and eggs is a satisfying snack or breakfast and can also be served as a light dinner.

Tuna salad is one of the dishes that can be served on various occasions, from daily family meals to lunch boxes, outdoor gatherings, and even various celebrations. We enjoy this recipe’s simplicity and add it to our meal plan frequently. Not to mention that this recipe contains very few carbs and will suit most of the keto diet plans, and our homemade mayonnaise will ensure the dressing is just perfect.

Feel free to replace pickles with fresh cucumber if you like. However, the version with pickles will stay fresh longer without becoming too watery, as tends to happen with salads that contain fresh cucumber.

In the good old days, when we didn’t count carbs in our meals, we used to add boiled potatoes as the base layer for this salad. If you’re not on a low-carb diet, add potatoes to make the salad even more filling. However, skipping potatoes won’t do any harm to the overall taste of the salad.

So, if you’re looking for a recipe for a light breakfast or dinner that’s also high in protein, try this low-carb tuna salad.

Low-Carb Egg and Tuna Salad

Foodywise Editorial Team

This layered tuna salad with crunchy pickles, lettuce, tomatoes, and eggs is a satisfying snack or breakfast and can also be served as a light dinner.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Breakfast, Salad, Snack

Servings 6

Ingredients

  

• 160 g canned tuna fish (we used tuna in oil, however, tuna in brine will do just as well)
• 4 hard boiled eggs
• 2 large pickles (or 4 smaller ones)
• 1 medium-sized tomato
• 4 tablespoon mayonnaise
• 1 tablespoon sour cream (optional)
• salt and pepper to taste (feel free to add lemon pepper as well)
• a couple of lettuce leaves
• some fresh dills

Instructions

 

Do the preparation work

• Cut the pickles and tomatoes finely, and chop the onion and dills. Prepare the hard-boiled eggs and grate them once they're ready. We left one egg ungrated for decoration.

  In a small bowl, combine mayonnaise and sour cream, which will be the sauce for the salad.
  

Layer the salad

• Take a medium-sized bowl (preferably a transparent one to make the layers visible). Start layering the salad in the following order (from the bottom up):

  torn lettuce leaves

  tomatoes (season with salt)

  mayonnaise sauce

  pickles

  onion

  mayonnaise sauce

  tuna (season with salt and pepper)

  mayonnaise sauce

  grated eggs

  chopped dills and egg slices for decoration

Notes

• Fresh cucumber can be used instead of pickles for a milder taste. However, in that case, the salad would need to be consumed as soon as possible to avoid the salad getting watery.
• To add extra spiciness, season the sauce with mustard and horse radish.
• Feel free to season the tuna layer with lemon peppers.

Keyword low-carb salad, tuna and egg salad, tuna salad