Happy Friday, friends!

I’m popping in today with double the fun….. it’s a recipe and a book review. I’ve had this recipe and pictures ready to go ever since Easter and I really had intended on sharing it sooner, as a way to use up any extra boiled Easter eggs. If you don’t happen to have any already boiled eggs; you’ll need to boil some up because this Tuna Avocado Egg Salad is a super tasty lunch idea. Once your eggs are boiled; the salad comes together in less than 10 minutes. I love serving mine wrap-style, but the salad would also be great served sandwich style or even stuffed in a tomato….. good idea, Kim!

Tuna Avocado Egg Salad

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Tuna Avocado Egg Salad

Once your eggs are boiled; the salad comes together in less than 10 minutes. I love serving mine wrap-style, but the salad would also be great served sandwich style or even stuffed in a tomato.
Author: Kim

Ingredients

  • 1 can tuna packed in water, drained and shredded with a fork (I use Wild Planet brand), 5 oz
  • 2 hard-boiled eggs, chopped
  • 2 hard-boiled egg whites, chopped
  • 1 large Haas avocado, or 2 small avocados, pitted and diced
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon paprika
  • dash of garlic powder
  • salt and pepper to taste

Instructions 

  • Chop all ingredients to desired size.
  • Add everything to a large bowl and stir to combine.

Notes

I love serving this salad wrap-style, but it would also be great served sandwich style or even stuffed in a tomato
Calories: 137kcal, Carbohydrates: 4g, Protein: 12g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 87mg, Sodium: 124mg, Potassium: 313mg, Fiber: 3g, Sugar: 1g, Vitamin A: 232IU, Vitamin C: 5mg, Calcium: 29mg, Iron: 1mg

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Tuna Avocado Egg Salad