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Easy Avocado Egg Salad (Goes Well With Everything!)
This Avocado Egg Salad is not only healthy but incredibly tasty too. The best part is that you can get the most perfect, creamy texture without any mayo at all!
Course
Lunch
Cuisine
American
Keyword
Avocado Egg Salad, clean eating, healhy food, lunch, sandwiches
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Author
Valya's Taste of Home
Ingredients
Tuna Avocado Egg Salad Sandwiches Ingredients
1
extra-large (or 2 medium) – organic avocado
1
tbsp.
– lemon juice
2
cans (17 oz.) – tuna in water
2
strips – natural bacon
4
large – eggs (I used home eggs)
½
cup
– chives or shallots
¼
cup
- Greek yogurt or mayonnaise
1
tsp.
– sea salt or to taste
¼
teaspoon
– black ground pepper
⅛
tsp.
– cayenne pepper or to taste
6
– organic onion bagels with bagel seasoning
Instructions
How to Make Avocado Egg Salad
Making this delicious Avocado Egg Salad is incredibly easy. Here’s what you need to do step by step:
Start by boiling your eggs. (I
hard boil eggs in the Instant pot
), and then peel them. Next, broil bacon. I have a full post on
How to Broil Bacon in the Oven
if you’re interested.
Next, mash one extra-large avocado (or 2 medium) in a medium bowl, squeeze one tablespoon of freshly squeezed lemon juice and mix it to combine.
Once the eggs and bacon are cooled dice both of them, cut onions (green or purple shallot), and place them into a medium bowl.
Drain tuna and transfer into the same bowl. Mix everything together breaking chunks of tuna at the same time.
Finally, add seasoning to taste: sea salt, black ground pepper, and red cayenne pepper. Mix once more so everything is incorporated.
I like for this salad to sit and soak up all the flavors in the fridge for at least 30 minutes before serving.