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Homemade Tuna Avocado Egg Salad recipe photo

Tuna Avocado Egg Salad

This Tuna Avocado Egg Salad is a creamy, nutritious delight that's quick to prepare and perfect for any meal!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 2 pouches 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.
  • 1 Tbsp Dijon mustard adds a tangy zest to the salad.
  • 1 tsp lemon juice 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.

Equipment

  • Mixing bowl
  • Fork
  • Measuring spoons
  • Chopping board
  • Knife

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Incorporate the Eggs. Add the chopped hard-boiled eggs to the mixture, combining gently.
  5. Step 5: Mix in Seasonings. Add the Dijon mustard and lemon juice, then sprinkle in salt and pepper to taste. Stir until well combined.
  6. Step 6: Add Green Onions. Fold in the chopped green onions for added crunch and flavor.
  7. 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.