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Tuna avocado salad egg salad in bowl with a spoon.

Avocado Tuna Egg Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4-5 1x
  • Category: main meal, salad
  • Method: By hand
  • Cuisine: International


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


  1. 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.
  2. Taste for seasonings and adjust accordingly.
  3. 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