Tuna Avocado Egg Salad Recipe
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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
Course: Salad
Cuisine: American
Keyword: avocado, egg, salad, tuna
Cooking Method: Stovetop
Diet: Gluten-Free, Keto / Low-Carb, Paleo
Servings: 2
Calories: 295kcal
Author: MelanieCooks.com



  • 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.


Browse my low-carb recipe collection for more inspo :)


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