Tuna Egg Salad Lettuce Cups

Tuna egg salad in lettuce cups of baby red lettuce

Tuna Egg Salad Lettuce Cups

You don't have to choose between tuna and egg salad. Enjoy them together in this delicious tuna egg salad with celery, pickles and the bite of tarragon. Serve as a sandwich with your favorite bread or keep it low carb and use lettuce cups.

Course Lunch

Cuisine American

Keyword tuna egg salad

Prep Time 10

Cook Time 7

Total Time 17

Servings Serving

Calories 299kcal

Author Laura Bashar | Family Spice

Ingredients

1 large egg
¼ teaspoon salt
6 oz can of tuna in water
1 celery stalk diced
¼ cup pickle diced
2 tablespoon mayonnaise
2 tablespoon diced tarragon
Lettuce cups from bib or red lettuce

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Instructions

Fill a small pot halfway with water and heat over high heat. Add egg and salt.
Cover the pot and bring to boil. Once boiling, turn off heat and let egg continue cooking in the hot water for 7 more minutes.
When egg is done cooking, remove from heat and place in a small bowl filled with cold water and ice.
While egg is cooking, drain tuna and place in a bowl. Shred with a fork and then mix in celery, pickle, mayonnaise and tarragon.
When egg is cooled, using a knife or an egg slicer chop and gently stir into the tuna mixture.
Serve with lettuce leafs to make lettuce wraps.

Notes

Serving Suggestions: Serve on a bed of lettuce or with your favorite bread. You can also serve it up with crackers or tortilla chips.

TO STORE: This is a great meal prep recipe as it will keep in the fridge for 4-5 days. So make a big batch on Monday and enjoy it all week long!

Nutrition