Creamy Tuna, Avocado & Egg Salad

Ingredients

For the salad

• 2 cans (5 oz / 142 g each) tuna in water, drained

• 2 medium ripe but firm avocados, diced

• 4 large eggs

• 1 large cucumber, diced

• ¼ cup (40 g) red onion, finely chopped

• 2 tbsp fresh parsley or dill, chopped

For the creamy dressing

• ⅓ cup (75 g) mayonnaise

• 2 tbsp plain Greek yogurt, optional

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• ¼ tsp garlic powder

• ¼ tsp black pepper

• Salt, to taste

Instructions

1. Cook the eggs

Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce to a gentle simmer and cook for 10–12 minutes. Transfer to cold water, cool, peel, and cut into quarters.

2. Prepare the vegetables

Wash and dice the cucumber. Cut the avocados in half, remove the pits, and dice the flesh. Finely chop the red onion and fresh herbs.

3. Drain the tuna

Drain the tuna thoroughly. Place it in a large bowl and gently flake it with a fork.

4. Make the dressing

In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, black pepper, and a little salt until smooth.

5. Combine the salad

Add the cucumber, red onion, and avocado to the tuna. Pour over the dressing and fold gently to avoid crushing the avocado.

6. Add the eggs

Carefully fold in the egg quarters and fresh herbs. Taste and adjust the seasoning.

7. Chill and serve

Refrigerate for 10–15 minutes if desired, then serve chilled. This salad pairs well with whole-grain toast, crackers, lettuce cups, or fresh vegetables.

Quick Recipe

1. Boil 4 eggs for 10–12 minutes, cool, peel, and quarter.

2. Drain 2 cans of tuna and flake into a bowl.

3. Add 2 diced avocados, 1 diced cucumber, and ¼ cup chopped red onion.

4. Mix mayonnaise, yogurt, lemon juice, Dijon mustard, and seasonings.

5. Fold the dressing into the salad, add eggs and herbs, and serve chilled.

Nutrition Information

Estimated per serving, assuming 4 servings with tuna in water and mayonnaise dressing.

Actual values vary by tuna brand, avocado size, and dressing ingredients.

Nut & Allergen Information

• Peanuts: Not included in the standard recipe.

• Tree nuts: Not included in the standard recipe.

• Contains: Fish (tuna) and eggs. May also contain milk if using Greek yogurt.

• Possible allergens: Check mayonnaise and mustard labels for additional ingredients.

• Nut-free preparation: Check product labels and avoid cross-contact if serving someone with a nut allergy.

Tips for the Best Salad

• Use tuna packed in water for a lighter flavor, or tuna in olive oil for a richer taste.

• Add avocado just before serving to help prevent browning.

• Pat the cucumber dry to prevent excess liquid.

• For a lighter dressing, replace some mayonnaise with Greek yogurt.

• Add celery for extra crunch or a little paprika for more flavor.

Storage & Food Safety

• Refrigerate in an airtight container promptly and keep at 40°F (4°C) or below.

• Because this salad contains tuna, eggs, and cut avocado, it is best eaten within 1–2 days for quality.

• Do not leave it at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).

Recipe Q&A

Can I make this salad without mayonnaise? Yes. Use plain Greek yogurt with lemon juice and Dijon mustard instead.

Can I use canned salmon instead of tuna? Yes, drained canned salmon works well.

Can I prepare it ahead of time? You can boil the eggs and prepare the dressing ahead. For the freshest result, add the avocado and combine everything shortly before serving.

Is this salad suitable for lunch? Yes. Tuna and eggs provide protein, while avocado and vegetables add fiber and other nutrients. Serve with bread or crackers if you want a more substantial meal.