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Homemade Tuna Avocado Egg Salad photo

Tuna Avocado Egg Salad

This Tuna Avocado Egg Salad is a quick, nutritious delight! Creamy avocado, protein-rich tuna, and eggs come together for a delicious meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 pouches wild-caught tuna in olive oil
  • 1 ripe avocado pitted and peeled
  • 3 hard-boiled eggs roughly chopped
  • 1 Tbsp Dijon mustard
  • 1 tsp lemon juice quick squeeze
  • 2 whole green onions chopped
  • Salt and pepper to taste

Equipment

  • Mixing Bowl
  • Fork
  • Knife
  • Measuring Spoon
  • Cutting board

Method
 

Instructions:
  1. Step 1: Prepare the Ingredients: Gather all your ingredients. Ensure hard-boiled eggs are ready.
  2. Step 2: Mash the Avocado: In a large mixing bowl, mash the avocado to your desired consistency.
  3. Step 3: Add Tuna and Eggs: Open the tuna pouches, drain excess oil, and fold in with the chopped hard-boiled eggs.
  4. Step 4: Mix in the Flavorings: Add Dijon mustard, lemon juice, and green onions. Season with salt and pepper, and stir to combine.
  5. Step 5: Taste and Adjust: Taste your salad and adjust seasoning as necessary.
  6. Step 6: Serve and Enjoy: Serve immediately or chill in the fridge. Enjoy on whole grain bread or in lettuce wraps.

Notes

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • To prevent browning, add a squeeze of lemon juice to the avocado.
  • Feel free to add fresh herbs or chopped celery for extra flavor and crunch.