Tuna, Avocado and Egg Salad with Lemon Dill Dressing

This 5-ingredient Tuna Avocado Egg Salad is bright, creamy, and ready in about five minutes—an easy, protein-packed meal that needs no mayo.

This recipe couldn’t be simpler. Ripe avocado mashed with wild-caught tuna creates a rich, creamy base, then chopped hard-boiled eggs add satisfying texture and extra protein. A spoonful of dijon mustard and a squeeze of lemon bring brightness and a touch of tang, while chopped green onions add color and mild onion flavor. Finish with salt and pepper to taste and you have a versatile, nutritious dish that works for lunch, a light dinner, or a quick snack.

If you don’t already have a reliable method for hard-boiling eggs, it’s worth learning one that yields easy-to-peel eggs every time. Many home cooks find the Instant Pot or a simple stovetop method convenient for cooking multiple eggs consistently. Once you have cooked and cooled eggs on hand, this salad comes together in minutes.

The Perfect Protein-Packed Meal!

Tuna Avocado Egg Salad is a great way to enjoy healthy fats and lean protein in one bowl. For this version I use tuna packed in olive oil—the extra oil helps bind the salad since there’s no mayonnaise and adds a pleasant flavor—but tuna packed in water works perfectly if that’s what you have on hand. The combination of avocado and egg keeps the salad creamy without relying on heavy dressings.

This dish adapts well to different eating styles: serve it wrapped in crisp lettuce leaves for a low-carb option, spooned onto toasted bread for an open-faced sandwich, piled over mixed greens for a hearty salad, or enjoyed with crackers as a snack. It’s naturally paleo, gluten-free, and suitable for many keto meal plans when served without bread.

Variations, Tips, and Substitutions

• Swap dijon mustard for whole-grain mustard or a small dollop of plain Greek yogurt for a milder flavor.
• Add finely diced celery or bell pepper for extra crunch and color.
• Fold in chopped fresh herbs like dill, parsley, or chives for a fresher, more aromatic salad.
• If you prefer a leaner version, use tuna packed in water and omit any extra oil.
• To make it more filling for dinner, mix in cooked quinoa or serve over a bed of greens with avocado slices and tomato.

Storage and Meal Prep

Store the salad in an airtight container in the refrigerator for up to 2 days. Because avocado can brown, press a piece of plastic wrap directly onto the surface of the salad or add a bit more lemon juice to help slow oxidation. If you plan to meal prep for several days, consider keeping the avocado and egg separate until just before serving, then combine with the tuna.

More Tuna Recipes to Try

• Spicy Tuna Avocado Wrap — a bold, handheld option when you want heat and convenience.
• Lemony Chickpea and Tuna Salad — a lighter, Mediterranean-style twist with chickpeas.
• Tuna Rigatoni with Sun-Dried Tomatoes — a comforting pasta dish with savory depth.
• Egg White and Avocado Salad — similar flavors without tuna, for a protein-focused alternative.

Enjoy this Tuna Avocado Egg Salad—simple, nutritious, and ready any time you want a quick, wholesome meal. If you recreate it, take a photo and share your version on social platforms using the hashtag #eatyourselfskinny to inspire others.