Chicken Tuna Egg Sandwich
Creamy, crunchy, and protein-packed, this chicken tuna egg sandwich is the lunchtime upgrade you didn’t know you needed. Quick, satisfying, and surprisingly gourmet.
Ingredients
- 3 hard-boiled eggs chopped
- 1 cup cooked chicken shredded; rotisserie works well
- 1 can tuna drained
- 1/4 cup celery finely diced
- 2 tbsp red onion minced, optional
- 1/3 cup mayonnaise or Greek yogurt
- 1 tbsp mustard Dijon or yellow
- salt and pepper to taste
- bread of choice sourdough, whole wheat, or croissant
- lettuce or sprouts optional
Instructions
- In a bowl, combine chopped eggs, shredded chicken, and drained tuna. Break up any large chunks.
- Add diced celery and red onion (if using).
- Stir in mayonnaise and mustard until evenly combined. Season with salt and pepper to taste.
- Spoon the mixture onto your chosen bread, add lettuce or sprouts if desired, and top with another slice.
- Cut the sandwich in half and serve immediately, or wrap tightly for later.
Notes
Store sandwich filling separately in the fridge for up to 3 days. Assemble sandwiches fresh to prevent sogginess. Add-ins like pickles, paprika, or cheese can elevate the flavor. Great for meal prep, picnics, or a quick protein boost.
Nutrition
Calories: 350kcalCarbohydrates: 22gProtein: 28gFat: 18gSaturated Fat: 4gCholesterol: 180mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 250IUVitamin C: 2mgCalcium: 60mgIron: 2mg
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