Tuna and Egg Salad

Protein-packed and loaded with healthy fats, this tuna and egg salad with creamy avocado and fresh dill is a winner when you want something delicious and satisfying. Enjoy it solo or on a sandwich – or both!

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This tuna egg salad recipe will actually make you look forward to a healthier lunch. Other favorite tuna recipes include zucchini tuna melts and this cozy tuna casserole with cheese.

Why You Will Love This Recipe

• Using avocado instead of mayo gives you a more nutrient-dense alternative. Not that we don’t love mayo! Try our homemade lemon mayonnaise recipe, too.
• This tuna salad with egg is loaded with protein and healthy fats, which can help keep you full and satisfied.
• It is a useful recipe if you are trying to avoid grains. This salad fits nicely into a low-carb, keto, and paleo diet. It is also gluten-free. Bonus!

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

• Tuna – We use canned tuna and prefer sustainable line and pole-caught albacore tuna.
• Avocado – Look for a small to medium-sized ripe and ready-to-eat avocado.
• Lemon Juice – The tart, fresh lemon juice adds balance to the creamy avocado.
• Hard-Boiled Eggs – You can hard boil them the old-fashioned way or try making easy, peasy Instant Pot hard-cooked eggs.
• Onion and Celery – We recommend shallots or red onion for a salad for their milder taste.
• Dill – Use either fresh dill weed or dried dill.
• Salt and Pepper – A sprinkle of sea salt and a few turns of freshly ground black pepper brings out the best in your ingredients.

Equipment

• Mixing Bowl and Spoon – Use these to stir the ingredients together. Bowls with airtight lids can double as storage.
• Sharp Knife and Cutting Board – This is for slicing and prepping the ingredients. We love our bamboo cutting boards.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

Start by chopping the avocado into small-ish chunks and placing them in a medium mixing bowl.

Then, pour the fresh lemon juice over the avocado and stir it well to coat all the pieces.

Step 2

Next, dice up the onions and celery fairly fine and add them to the bowl with the avocado. Give the hard-boiled egg a rough chop and toss that in too.

Step 3

Then, finely chop the fresh dill, if using, and add to the bowl.

Step 4

Next, drain the tuna well and add it to the bowl. Flake any chunks of tuna with a fork to break them up.

Step 5

Stir everything together until well combined.

Full disclosure: this is NOT a beauty queen salad. But it is very tasty, trust. It can be a real challenge to take pretty pictures of tuna mashed with avocado and eggs and make it look appetizing! The struggle is real, haha.

Substitutions

• Instead of the avocado, you can always use the standby mayo or even Greek yogurt as a substitute.
• Lime juice works instead of lemon juice if you prefer.
• All kinds of fresh herbs, such as fresh parsley or cilantro, can be used instead of dill.

Recipe Variations

• Add a tablespoon of chopped pickles for more crunch and a vinegar-y punch of flavor.
• Spice it up with a few squirts of sriracha to add some heat.

Serving Suggestions

• Portion the salad with eggs and tuna into two bowls and garnish with fresh dill.
• Enjoy this tuna salad recipe as a sandwich stuffer using whole wheat sandwich bread with Dijon mustard and relish. Try Boston Bibb or sturdy romaine lettuce leaves for a lettuce wrap to keep it low-carb.
• Scoop it onto crackers or cut up bell peppers and cucumber slices. <– my fave!

FAQS

Storage Tips

To Store: Keep the salad in an airtight container in the refrigerator for up to three days.

More Recipes With Tuna

If you’ve tried this tuna fish and egg salad, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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