Place the eggs in a small pot filled with water, and boil the eggs for 10 minutes until hard-boiled. Finely dice the red onion and jalapeno. Once the eggs are done, peel and dice them.
Step 2
Drain the tuna and flake with a fork. In a medium-large bowl, mix the mayonnaise, Dijon mustard, paprika, garlic powder, salt, and black pepper until a creamy, thick dressing forms.
Step 3
Add the tuna to the bowl along with the red onion, chopped jalapeno, and prepared eggs. Toss to coat everything in the dressing.
Step 4
Season with more salt and pepper, to taste, and enjoy over greens, on Keto toast, or with Keto crackers and fresh-cut veggies.
Ingredients
Mayonnaise – 0.33 cup
Whole Grain Dijon Mustard – 0.5 tbsp
Paprika – 0.5 tsp
Garlic powder – 0.5 tsp
Salt – 0.5 tsp
Black pepper – 0.25 tsp
Tuna – 2 can – each 5 ounce net weight
Raw egg – 3 medium
Red onion – 0.5 small
Jalapeno peppers, raw – 1 regular – approx 2″ long