This healthy avocado tuna egg salad is a tasty, protein-packed twist on two classics. It’s easy to make, perfect as a salad, on bread, or in a lettuce wrap.
Looking for a new high protein lunch idea? Say hello to my go-to 10 minute avocado tuna egg salad recipe! It’s a hybrid between tuna salad and egg salad and totally hits the spot! The avocado adds creaminess and healthy fats while the Greek yoghurt combines it altogether.
It has been one of my favourite recipes to whip up for an fast meal. You can enjoy this for any meal of the day – breakfast, lunch, or dinner. I personally love making a batch to enjoy for a quick lunch at home. You can enjoy it as a salad in lettuce wraps pictured, in a sandwich or on crackers for light meal.
Once you’ve mastered this recipe, make sure to give my Cottage Cheese Egg Salad a try!
Ingredients you’ll need
You only need 9 ingredients to make this tuna salad with avocado and egg recipe.
- Tuna: I like to use high-quality skipjack tuna in spring water.
- Eggs: This recipe calls for 5 large hard-boiled eggs. It is the perfect amount for a decent serving of tuna egg salad.
- Avocado: Try to use an avocado that’s perfectly ripe for firm, yet creamy cubes – not too soft and not too hard.
- Celery: Adds a lovely crunch and bulks up the salad.
- Red onion: I love the bite and pop of colour.
- Dijon mustard: Adds a nice little kick and a bit of sharp flavour to this recipe.
- Red Onion: Adds red color and a slight bite; alternatively, thinly sliced green onion works too.
- Lemon Juice: Just a good squeeze of fresh lemon juice keeps the salad fresh.
- Fresh parsley: I love adding finely chopped parsley for a fresh flavour. You can add any fresh herbs you like.
Complete list of ingredients and amounts is located on the recipe card below.
How to make avocado tuna egg salad
Chop: Begin by roughly chopping the hard-boiled eggs and avocado. Cut the veggies and parsley into a small dice.
Mix: In a large-sized bowl, combine the chopped eggs, tuna, avocado, celery, onion, parsley, yoghurt, mustard, salt, and pepper. Gently stir until everything is thoroughly incorporated.
Test: Taste for seasonings and adjust accordingly.
Chill: Cover and refrigerate until ready to use.
Tips & Variations
This recipe can be easily customised to suit your preferences and needs, with many options for substitutions and additions.
- Use an egg slicer: To achieve perfectly sliced hard-boiled eggs for a quick and easy process.
- Veggies: Instead of celery and red onion, consider adding a deseeded cucumber and diced carrot, or opt for spring/green onions.
- Hard boil your eggs ahead of time. Ensure they are not overcooked to avoid a green tinge around the yolk.
- Don’t over-mash the avocado. Its natural creaminess will blend well with the other ingredients, providing a slightly chunky texture rather than a guacamole-like consistency.
- Fresh herbs: In addition to parsley, experiment with chives, coriander (cilantro), basil, or even tarragon to add a variety of flavours. Have fun with culinary creativity!
- Serve this tuna egg salad on seed or whole grain crackers for a high-protein snack.
- I love making open-faced sandwiches on English muffins or bread rolls.
- To make it a low-carb meal, try serving the egg salad in lettuce wraps or on a bed of leafy greens.
How to store
Leftover avocado tuna egg salad can be refrigerated in a sealed container for 3-4 days. Give it a good stir before serving.
Yes, you can prepare the salad a few hours in advance. However, it’s best to add the avocado just before serving to prevent it from browning.
To prevent browning, you can toss the avocado in lemon or lime juice. The citric acid helps slow down the oxidation process. Also, storing the salad in an airtight container with plastic wrap directly touching the surface can minimise exposure to air.
Absolutely! Chopped celery, red onion, or bell peppers can add extra crunch and flavor. Customize it to suit your preferences.
Yes, you can use an unsweetened non-dairy yogurt. Options like coconut yogurt or mayonnaise can be used as a dairy-free alternative.
Absolutely! Add some chopped jalapeños, hot sauce, or a pinch of cayenne pepper to give it a spicy kick.
More meal prep salads
If you try this avocado tuna egg salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This healthy avocado tuna egg salad is a tasty, protein-packed twist on the two classics. It’s easy to make, perfect as a salad, on bread or in a lettuce wrap.
- 5 hard-boiled eggs, roughly chopped
- 1 x 425g (15 oz) can tuna in springwater, drained
- 1 large ripe avocado, diced
- 1/2 cup plain yoghurt
- 1 tablespoon dijon mustard
- 1 celery stalk, finely diced
- 1/4 red onion, finely diced
- 3 tablespoons parsley, finely chopped
- Salt and pepper, to taste
- In a large-sized bowl, combine the chopped eggs, tuna, avocado, celery, onion, parsley, yogurt, mustard, salt, and pepper. Gently stir until everything is thoroughly incorporated.
- Taste for seasonings and adjust accordingly.
- Cover and refrigerate until ready to use.
Store: Refrigerate leftover salad for up to 3-4 days in a airtight container; stir before serving.
- Serving Size: Per serve
- Calories: 197 calories
- Sugar: 1.4g
- Fat: 9.9g
- Saturated Fat: 2.4g
- Carbohydrates: 4.4g
- Fiber: 2.3g
- Protein: 22.5g
Keywords: tuna egg salad, avocado, high protein