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 for when you need something hearty and satisfying. Enjoy it solo or on a sandwich - or both!

Course Salad

Cuisine American

Prep Time 10

Servings

Calories 293kcal

Author Sharon Rhodes

Ingredients

1 5 oz. can of tuna , drained
1 avocado , chopped into small pieces
2 tbsp lemon juice
1 hard-boiled egg , chopped into pieces
1 tbsp finely diced shallot or red onion
1 stalk celery , finely diced
3 tbsp fresh chopped dill , or 2 tsp dried dill
sea salt and pepper , to taste

Instructions

In a medium-sized mixing bowl, add the avocado and lemon juice. Stir well to coat.
Add the remaining ingredients and stir well again.

Video

Notes

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!

Nutrition