Egg and Tuna Salad Cups
Prep:  15mins
Cook:  5mins
Serves:  4
No votes yet
Difficulty:
Cuisine:
Saved:
Australian
18
Recipe by: Australian Eggs
These Egg and Tuna Salad Cups are a fresh, protein-packed snack or light meal. They’re easy to make, great for lunchboxes and perfect for quick, healthy eating — or serving as a simple bite when entertaining.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Egg and Tuna Salad Cups
Egg and Tuna Salad Cups
Ingredients:
Dressing
Salad Cups
Method:
Dressing
  1. Whisk ingredients in a small bowl.
  2. Season with salt and pepper, to taste. Set aside.
Salad Cups
  1. Place eggs into a medium saucepan. Cover with cold water and bring to the boil. Cook for 5 minutes (semi-firm yolks). Remove eggs and immerse in cold water until completely cool. Peel and roughly chop.
  2. Combine celery, onions, cucumber and capers with half the dressing in a large bowl. Gently fold in tuna, boiled eggs and parsley.
  3. Separate lettuce leaves and arrange on a serving plate. Spoon in egg salad. Drizzle with remaining dressing.
Nutrition Information
Per adult serving (250g)

Calories

246.0

Energy

1030.0kJ

Protein

18.0g

Fat, Total

15.0g

Saturated

3.0g

Carbs, Total

9.0g

Sugars

8.0g

Dietary Fibre

3.0g

Sodium

675.0mg
FacebookPintrestX (Twitter)Google ClassroomShare via Email