High-Protein Tuna & Egg Spread
Method
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 9–10 minutes, then cool completely before peeling.
Drain the tuna thoroughly and flake it into a medium mixing bowl with a fork.
Finely dice the hard-boiled eggs and dill pickles, then thinly slice the green onions.
Add the Skyr and Dijon mustard to the tuna, stirring until a creamy base forms.
Fold in the chopped eggs, pickles, and green onions until evenly combined.
Season with salt and freshly ground black pepper, adjusting to taste. Cover and refrigerate for 10–15 minutes to allow the flavors to meld.
Serve chilled on whole-grain crispbread, high-protein bread, tortillas, sandwich rolls, or enjoy as a protein-rich snack with fresh vegetable sticks.
For an extra burst of freshness, stir in chopped dill, parsley, or chives just before serving. A squeeze of fresh lemon juice also brightens the flavor and complements the tuna beautifully. This spread is ideal for meal prep and keeps well in the refrigerator for up to 2 days.
Nutrition Facts
Per serving
