Tangy Tuna & Egg Salad Over Romaine

Quick and delicious egg salad with a tangy kick! A super simple scrumptious lunch.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Cuisine: American
Keyword: eggs, salad, tuna
Servings: 4


  • 4 pastured eggs
  • tbsp pickle relish
  • 2 tbsp mayonnaise optional
  • 2 6 oz cans low-mercury tuna drained
  • romaine lettuce chopped
  • fresh ground black pepper to taste


  • Place the eggs in a pot with cold water and gently bring to a boil.
  • When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes.
  • After 7 minutes, drain the hot water and rinse with icy cold water for a minute. This keeps the yolk from turning grey.
  • Peel the eggs, chop them roughly and place in a bowl.
  • Combine the eggs, relish, mayonnaise (optional) and mustard.
  • Add the tuna to egg mixture and stir again.
  • Season to taste with black pepper. Adjust the texture if necessary with more mayonnaise.
  • Put 1-2 handfuls of Romaine lettuce in a bowl and top with 1/4 egg/tuna mixture.


By Thyroid Loving Care
Adapted from Paleo Plan