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TUNA AVOCADO EGG SALAD


This 5-ingredient Tuna Avocado Egg Salad is fresh, delicious and only takes about 5 minutes to throw together for a healthy, protein-packed meal!  No mayo necessary!

You guys it definitely doesn’t get any easier than this!  Deliciously creamy avocado all mixed together with chopped hard-boiled eggs, tuna, a little dijon mustard and a splash of lemon!  I also added some green onions for color and flavor along with a bit of salt and pepper for taste.  The result?  One of my new favorite lunches that couldn’t be any easier to throw together!
Now if you haven’t seen my method of hard-boiling eggs then you are seriously missing out.  Ever since getting my Instant Pot I have been discovering all sorts of helpful short-cuts and ways to just make life a little more simpler and hard-boiling eggs is such a game changer!  You can cook as many eggs as you’d like in about 15 or 20 minutes for perfect (easy to peel) hard-boiled eggs every. single. time!  Check out this super easy method HERE!

This 5-ingredient Tuna Avocado Egg Salad is fresh, delicious and only takes about 5 minutes to throw together for a healthy, protein-packed meal!  No mayo necessary!



Tuna Avocado Egg Salad
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Serves: 4 Servings
INGREDIENTS
  • 2 (2.6 oz) pouches wild-caught tuna in olive oil
  • 1 ripe avocado, pitted and peeled
  • 3 hard-boiled eggs, roughly chopped (see my recipe on how to make hard-boiled eggs here!)
  • 1 Tbsp dijon mustard
  • Quick squeeze of lemon (about a teaspoon)
  • 2 green onions, chopped
  • Salt and pepper, to taste
INSTRUCTIONS
  1. In a medium bowl, mash together tuna and avocado until combined. Add in the rest of the ingredients and stir to combine.
  2. Serve with lettuce wraps, on toasted bread or enjoy all on its own!
NUTRITIONAL INFORMATION
Serving Size: ¼th of recipe • Calories: 228 • Fat: 17 g • Saturated Fat: 3.2 g • Carbs: 5.7 g • Fiber: 3.7 g • Protein: 14.7 g • Sugars: 0.8 g




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