This tuna salad with grated pickled egg is the perfect lunch recipe. It’s healthy, light and delicious. Perfect as meal prep through the week, you’re going to love this easy to make meal. Enjoy it on toast, tucked inside of a wrap, or scoop it up with crackers or vegetables. No matter how you serve it, you’re going to love this dish!

Tuna Salad with Grated Pickled Egg – Healthyish Foods

Ingredients Inside Tuna Salad with Grated Pickled Eggs

Canned Tuna – Use a 12 ounce can of drained tuna. This yields about 9 ounces of meat.

Vegetables / Herbs – Dice celery, shallots, jalapeno, fresh parsley, and dill. You want the vegetables to be close to the same size.

Dressing – Combine kewpie mayonnaise, Dijon mustard, lemon juice, salt, pepper, onion powder and garlic powder in a bowl. Whisk well.

Pickled Eggs – You will need hard boiled pickled eggs for this recipe. Grab the full recipe here.

Tuna Salad with Grated Pickled Egg – Healthyish Foods

How to Make Tuna Salad with Grated Pickled Eggs

Grab a large mixing bowl, combine kewpie mayonnaise, Dijon mustard, fresh squeezed lemon juice, salt, pepper, onion powder, and garlic powder. Whisk well.

Next, add the diced shallots, diced celery, and diced jalapeno.

Then, add the chopped Italian parsley and dill.

Open a can of tuna and drain off the excess liquid. Add the tuna to the mixing bowl.

Toss until well combined.

Then, use your microplane grater to grate one hard boiled pickled egg over the tuna salad.

Serve and enjoy.

Tuna Salad with Grated Pickled Egg – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for four to five days. Serve chilled. Looking for more recipes?

Tuna Salad with Grated Pickled Egg – Healthyish Foods

Tuna Salad with Grated Pickled Egg

This tuna salad with grated pickled eggs is the perfect lunch recipe. It’s healthy, light and delicious. Perfect as meal prep through the week, you’re going to love this easy to make meal.
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Ingredients

  • 12 ounce canned tuna, drained
  • ¼ cup kewpie mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice, fresh squeezed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup celery, chopped small
  • ¼ cup shallot, chopped small
  • ¼ cup jalapeno, chopped small, remove seeds and veins
  • 2 tablespoons Italian parsley, chopped small
  • 2 tablespoons dill, chopped small
  • 1 hard boiled pickled egg, grated over the top

Equipment

  • 1 large mixing bowl
  • 1 paddle microplane grater

Instructions 

  • Grab a large mixing bowl, combine kewpie mayonnaise, Dijon mustard, fresh squeezed lemon juice, salt, pepper, onion powder, and garlic powder. Whisk well.
  • Next, add the diced shallots, diced celery, and diced jalapeno.
  • Then, add the chopped Italian parsley and dill.
  • Open a can of tuna and drain off the excess liquid. Add the tuna to the mixing bowl.
  • Toss until well combined.
  • Then, use your microplane grater to grate one hard boiled pickled egg over the tuna salad.
  • Serve and enjoy.

Nutrition

Serving: 1serving, Calories: 207kcal, Carbohydrates: 5g, Protein: 19g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 538mg, Potassium: 299mg, Fiber: 1g, Sugar: 2g, Vitamin A: 430IU, Vitamin C: 13mg, Calcium: 41mg, Iron: 2mg