Tuna Salad with Avocado and Egg
A creamy, protein-packed tuna salad made without mayo, using ripe avocado for richness and hard-boiled eggs for extra heft. Crisp celery and a squeeze of lemon keep it bright and fresh. Pile it on toast, scoop it with crackers, or eat it straight from the bowl.
For 4 servings
- boil · ~10 min
Hard-boil the eggs.
1.Place 4 eggs in a saucepan and cover with cold water by 1 inch.2.Bring to a rolling boil over high heat, then cover and remove from heat.3.Let sit covered for 10 minutes, then transfer eggs to an ice bath to cool.4.Peel and chop the eggs.TIPOlder eggs peel easier — use eggs that have been in your fridge a week or two. - prep · ~2 min
Drain and flake the tuna.
Open both cans of tuna and drain thoroughly, pressing the lid against the tuna to remove excess water. Transfer to a large mixing bowl and flake with a fork into small, even pieces.
TIPTuna packed in water keeps the salad leaner than oil-packed. - prep · ~5 min
Dice and prep the vegetables.
1.Halve the avocados, remove pits, and scoop the flesh into the bowl.2.Dice the celery stalks into small, even cubes.3.Finely mince the red onion.4.Chop the fresh dill.TIPCut the avocado last to minimize browning before mixing. - mix · ~2 min
Mash and combine the salad.
Add the chopped eggs, celery, red onion, dill, lemon juice, salt, and black pepper to the bowl with the tuna and avocado. Use a fork to mash the avocado into the tuna while mixing until creamy and evenly combined, leaving some small avocado chunks for texture.
TIPDon't over-mash — a few chunky avocado pieces add great texture. - mix · ~1 min
Taste and adjust seasoning.
Fold the salad one last time and taste. Add another pinch of salt or an extra squeeze of lemon if needed. Serve immediately or chill for 15 minutes for flavors to meld.
TIPChilling lets the flavors marry but the avocado stays greenest when served fresh. - serve · ~1 min
Serve the tuna salad.
1.Spoon into bowls and serve as-is for a low-carb meal.2.Pile onto toasted whole-grain bread or scoop with crackers.3.Garnish with an extra sprig of fresh dill.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the canned tuna very thoroughly—press the lid against the tuna to remove as much water as possible for a creamier salad.
- 2Use eggs that have been in the fridge for 7–10 days—they peel much more cleanly after hard-boiling.
- 3Cut the avocado last and add it just before mixing to minimize browning from exposure to air.
- 4Chill the finished salad for 15 minutes to let the flavors meld, but serve within a few hours for the brightest avocado color.
- 5Leftover tuna salad keeps in the fridge for up to 1 day—press plastic wrap directly onto the surface to slow avocado browning.
Adapt it for your goals.
Low-oil
Replace half the avocado with 1/4 cup plain Greek yogurt for an extra tangy, lower-fat version that still stays creamy.
high proteinHigh-protein
Add 1/2 cup cooked chickpeas or 2 extra chopped hard-boiled eggs to boost the protein content without diluting flavor.
jainJain
Omit the red onion and use a pinch of asafoetida (hing) instead—this keeps the savory depth while avoiding root vegetables.
veganVegan
Replace the canned tuna with 2 cans of drained and flaked jackfruit (in brine) and omit the eggs—add 1/4 cup chopped nuts for extra texture.
Why this is on our healthy list.
Rich in Healthy Fats
Avocado provides monounsaturated fats that support heart health and help your body absorb fat-soluble vitamins.
High-Quality Complete Protein
The combination of tuna and eggs delivers all essential amino acids, making this salad a satisfying protein powerhouse.
Packed with Omega-3s
Tuna is a natural source of omega-3 fatty acids, which are beneficial for brain function and reducing inflammation.
Good Source of Fiber
Celery and avocado contribute dietary fiber, promoting healthy digestion and helping you feel full longer.
Frequently asked questions
Yes, but drain it well and expect a richer, slightly heavier salad. You may want to reduce the avocado slightly to keep the texture balanced.
