Tuna Avocado Egg Salad
This tuna avocado egg salad is amazing! So easy to make and so satisfying! It uses avocado instead of mayo, super healthy! This is a perfect keto salad, you'll be making it over and over and over again!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 5 oz canned tuna drained
- 1 avocado
- 1/2 small onion
- 2 eggs
- 1 stalk celery
- salt and pepper to taste
- 1/4 lime
Put the eggs in a pot and cover completely with water. Bring to boil and cook for 12 minutes, then remove the eggs and put in a bowl of ice water. (If you are an Instant Pot owner, use it to cook the eggs - it's so much easier and they peel perfectly - see my Instant Pot hardboiled eggs recipe).
While the eggs are cooking, peel the avocado and mash it with a fork. Squeeze the lime juice into avocado, add salt and pepper to taste.
Finely chop the onion and celery and put in a bowl. Add mashed avocado and tuna.
Peel and chop the boiled eggs and add to other ingredients. Mix everything until combined. Add salt and pepper to taste.
Calories: 295kcal | Carbohydrates: 11g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 189mg | Sodium: 261mg | Potassium: 747mg | Fiber: 7g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 14.1mg | Calcium: 57mg | Iron: 2.5mg