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–+ servings

Tuna Avocado Egg Salad

Print Recipe
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.
Course Main
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 servings
Calories 137
Author Kim

Ingredients

  • 1 (5 ounce) can tuna packed in water drained and shredded with a fork (I use Wild Planet brand)
  • 2 large hard-boiled eggs chopped
  • 2 large 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

Nutrition

Serving: 1serving | 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