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Keto Tuna Salad Cups

Prep Time:

20 minutes

Cook Time:

0 minutes


8 servings




  • 4 large eggs

  • 4 bacon strips

  • 1/3 c olive or avocado oil mayonnaise

  • 2 Tbls sour cream

  • 1/4 tsp lemon zest plus 1 Tbls lemon juice

  • 1 stalk of celery thinly sliced

  • 2 (5 oz) cans tuna packed in oil (2 Tbsp oil reserved then drained)

  • 2 scallions sliced

  • 1 medium tomato halved & cut into 8 slices

  • 16 leaves of Bibb lettuce

  • Salt & pepper


Step 1

Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.

Step 2 Cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.

Step 3 Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.

Step 4

Sprinkle the tomato slices with salt and pepper. Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.


1 serving: 250 calories, 20 g fat, 5 g saturated fat, 125 mg cholesterol, 380 mg sodium, 4 g carbohydrates, 1 fiber, 14 protein, 2 g sugar.

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