Tuna Avocado Egg Salad
If you’re looking for a delicious and nutritious dish that’s easy to whip up and perfect for any occasion, look no further than Tuna Avocado Egg Salad. This delightful dish combines the rich flavors of creamy avocado, protein-packed eggs, and savory tuna, all while being quick to prepare. It’s a fantastic choice for lunch, a picnic, or even as a light dinner. Plus, it’s healthy and satisfying, making it a go-to recipe in your kitchen arsenal.
Why Cooks Rave About It
Tuna Avocado Egg Salad is a beloved recipe among home cooks for several reasons. First, it’s incredibly versatile. You can enjoy it on its own, serve it over a bed of greens, or scoop it onto whole-grain bread for a tasty sandwich. Second, the combination of flavors is simply irresistible. The creaminess of the avocado pairs beautifully with the tender chunks of tuna and the heartiness of the eggs. Lastly, it’s a no-fuss recipe that comes together in just a few minutes, making it ideal for busy weekdays or spontaneous gatherings.
What We’re Using
To make this Tuna Avocado Egg Salad, gather the following ingredients:
- 2 pouches (2.6 oz) wild-caught tuna in olive oil – packed with flavor and healthy fats.
- 1 ripe avocado – the star ingredient that adds creaminess and nutrients.
- 3 hard-boiled eggs – for protein and richness (see my recipe on how to make hard-boiled eggs here!).
- 1 Tbsp Dijon mustard – adds a tangy zest to the salad.
- Quick squeeze of lemon – about a teaspoon for brightness and flavor.
- 2 green onions – chopped for a mild onion flavor and crunch.
- Salt and pepper – to taste, enhancing all the delicious flavors.
Setup & Equipment
Before you start, make sure you have the following equipment on hand:
- Mixing bowl – for combining all the ingredients.
- Fork – to mash the avocado and mix the salad.
- Measuring spoons – for accurate measurements of mustard and lemon juice.
- Chopping board and knife – for chopping the green onions and hard-boiled eggs.
Tuna Avocado Egg Salad: How It’s Done
This recipe is straightforward and quick, making it perfect for even the busiest of schedules. Follow these steps to create your Tuna Avocado Egg Salad:
Step 1: Prepare the Hard-Boiled Eggs
If you haven’t already made your hard-boiled eggs, now’s the time! You’ll need three hard-boiled eggs, roughly chopped. You can find my detailed recipe on how to make perfect hard-boiled eggs here!.
Step 2: Mash the Avocado
In a mixing bowl, take your ripe avocado and mash it with a fork until it reaches a smooth and creamy consistency. Be careful not to over-mash; a few small lumps add a nice texture.
Step 3: Add the Tuna
Open the two pouches of wild-caught tuna and drain any excess olive oil. Add the tuna to the bowl with the mashed avocado. Use your fork to gently fold it in, ensuring the tuna is well incorporated without breaking it down too much.
Step 4: Incorporate the Eggs
Add the chopped hard-boiled eggs to the mixture. Use the fork again to combine gently, ensuring the eggs are evenly distributed throughout the salad.
Step 5: Mix in Seasonings
Now, add the tablespoon of Dijon mustard and the quick squeeze of lemon juice. Sprinkle in a pinch of salt and pepper to taste. Stir everything together until well combined.
Step 6: Add Green Onions
Finally, fold in the chopped green onions. These will add a lovely crunch and a burst of flavor to your Tuna Avocado Egg Salad.
Step 7: Serve Immediately or Chill
You can enjoy your Tuna Avocado Egg Salad right away, or you can cover it and place it in the fridge for about 30 minutes if you prefer it chilled. It works wonderfully as a refreshing dish on a warm day!
Tailor It to Your Diet
One of the great things about Tuna Avocado Egg Salad is how adaptable it is. You can easily customize it to fit your dietary preferences or restrictions:
- Low-Carb Version – Skip the bread and serve the salad over a bed of greens for a low-carb option.
- Vegetarian Option – Replace the tuna with chickpeas for a plant-based protein alternative.
- Extra Veggies – Add diced bell peppers, celery, or cucumbers for extra crunch and nutrition.
- Spicy Kick – Add a dash of hot sauce or a sprinkle of red pepper flakes for a spicy twist.
Learn from These Mistakes
Even the best cooks can make mistakes. Here are a few tips to help you avoid common pitfalls while making Tuna Avocado Egg Salad:
- Don’t over-mash the avocado; leave some texture for a satisfying bite.
- Ensure the tuna is well-drained to avoid a watery salad.
- Adjust the seasoning gradually; taste as you go to hit the perfect balance.
- Use ripe avocados for the best flavor and creaminess.
Storing, Freezing & Reheating
Tuna Avocado Egg Salad is best enjoyed fresh, but you can store leftovers in the refrigerator. Here’s how to handle storage:
- Refrigeration – Store in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but it will still taste great.
- Freezing – It’s not recommended to freeze this salad, as the texture of the avocado and eggs may change when thawed.
- Reheating – This dish is best served cold or at room temperature, so there’s no need to reheat.
FAQ
Can I use canned tuna instead of pouches?
Absolutely! Canned tuna works just as well. Just make sure to drain it thoroughly before adding it to the salad.
What can I serve with Tuna Avocado Egg Salad?
This salad is delicious on its own but can also be served with whole-grain bread, crackers, or atop a green salad for a complete meal.
How can I make this salad more filling?
To make it more filling, consider adding cooked quinoa or chickpeas for extra protein and fiber.
Is this salad good for meal prep?
Yes! Just be aware that the avocado may brown slightly. To minimize browning, store it in an airtight container and consume it within 2 days.
That’s a Wrap
Tuna Avocado Egg Salad is a wonderfully simple yet flavorful dish that brings together some of the best ingredients for a healthy meal. Whether you’re meal prepping for the week or looking to impress guests at a gathering, this salad is sure to be a hit. Enjoy it on its own or in a sandwich, and feel free to customize it to your taste. With its delightful combination of flavors and textures, it’s bound to become a staple in your kitchen. Don’t hesitate to dive into this recipe and make it your own!
Tuna Avocado Egg Salad
Ingredients
Equipment
Method
- Step 1: Prepare the Hard-Boiled Eggs. If you haven’t already made your hard-boiled eggs, now’s the time! You’ll need three hard-boiled eggs, roughly chopped.
- Step 2: Mash the Avocado. In a mixing bowl, take your ripe avocado and mash it with a fork until it reaches a smooth and creamy consistency.
- Step 3: Add the Tuna. Open the two pouches of wild-caught tuna and drain any excess olive oil. Add the tuna to the bowl with the mashed avocado.
- Step 4: Incorporate the Eggs. Add the chopped hard-boiled eggs to the mixture, combining gently.
- Step 5: Mix in Seasonings. Add the Dijon mustard and lemon juice, then sprinkle in salt and pepper to taste. Stir until well combined.
- Step 6: Add Green Onions. Fold in the chopped green onions for added crunch and flavor.
- Step 7: Serve Immediately or Chill. You can enjoy your Tuna Avocado Egg Salad right away, or refrigerate for 30 minutes if you prefer it chilled.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Use ripe avocados for the best flavor and creaminess.
- Customize with additional veggies like bell peppers or cucumbers.
