Tuna Avocado Egg Salad
This is the salad that makes lunch feel like a treat — flaky tuna, creamy avocado, and hard-boiled eggs tossed with crunchy cucumber and red onion in a light, lemony dressing. Every bite is fresh, protein-packed, and satisfying, with just enough crunch to keep it interesting.
With ~28g of protein per serving and only ~4g net carbs — the lunch that actually keeps you full.
Why You'll Love This
Flaky tuna, creamy avocado, hearty eggs
~28g protein per serving, only ~4g net carbs
15 minutes, no cooking (with pre-boiled eggs)
The lunch that tastes better on day two
Amazing Protein Recipes
Tuna Avocado Egg Salad
- Prep15 min
- Cook0 minutes (with pre-boiled eggs)
- Servings4 servings
- Calories391 kcal
Ingredients
Instructions
- In a large bowl, whisk the mayonnaise, Greek yogurt, lemon juice, Dijon, salt, and pepper until smooth.
- Add the drained tuna and flake it gently with a fork.
- Fold in the cucumber, red onion, and chopped eggs.
- Gently fold in the diced avocado last — don't overmix, or it turns mushy.
- Sprinkle with fresh herbs. Taste and adjust salt, pepper, or lemon.
- Serve immediately, or chill 30 minutes for the flavors to meld.
Notes & Tips
- Avocado last: Fold the avocado in gently at the very end — it bruises easily and turns the salad green.
- Lemon is essential: The lemon juice keeps the avocado bright and balances the richness — don't skip it.
- Don't overmix: Fold gently so the eggs and avocado stay in nice chunks instead of turning to mush.
- Chill before serving: 30 minutes in the fridge lets the dressing soak in — it tastes twice as good.
- Nutrition: Per serving (estimate): 320 calories, 20g fat.
- Fridge: Store airtight up to 2 days — the avocado browns over time.
- Freezer: Not recommended — avocado and eggs don't freeze well.
Variations & serving ideas
- Chicken version: Swap tuna for shredded rotisserie chicken.
- Salmon version: Use canned salmon instead of tuna for a richer flavor.
- Lighter dressing: Use all Greek yogurt instead of mayo (tangier, lower fat).
- Spicy: Add a dash of hot sauce or diced jalapeños.
Storage
- Prep the tuna, eggs, and dressing ahead; add the avocado fresh when serving.
- The Secret to a Salad That Stays Fresh
- The secret is the lemon juice and the gentle fold. Lemon keeps the avocado bright green for hours, and folding instead of stirring keeps the eggs and avocado in beautiful chunks. Most tuna salads turn to mush in the bowl — this one stays fresh and textured through day two.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 391 kcal |
| Total fat | 28 g |
| Saturated fat | 6.7 g |
| Cholesterol | 190 mg |
| Sodium | 290 mg |
| Total carbohydrate | 4 g |
| Sugars | 3 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Tuna Avocado Egg Salad?
15 minutes of prep.
What ingredients do I need for Tuna Avocado Egg Salad?
The key ingredients include tuna, hard-boiled eggs, cucumber, red onion, dijon mustard and parsley. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 2 days — the avocado browns over time.
How many servings does this recipe make?
It makes 4 servings.
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