By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 2
301 cal · 15 min
Tuna and Egg Salad
Recipe GLPR58f0bcac58e257
A simple, protein-packed salad combining canned tuna, hard-boiled eggs, and creamy avocado as a natural mayo substitute. Fresh chives and mustard add bright flavor to this quick and satisfying dish. Perfect for lunch or a light dinner.
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Ingredients
2-3 hard-boiled eggs
1 can of tuna, drained
1 ripe avocado
1/4 cup fresh chopped chives
Yellow mustard to taste
Directions
Break apart the hard-boiled eggs and coarsely chop them using a fork until you reach your desired texture.
Open the can of tuna and drain the liquid thoroughly. Add the drained tuna to the chopped eggs.
Cut the ripe avocado in half, remove the pit, and scoop the flesh into the bowl with the eggs and tuna.
Gently mash and fold the avocado together with the eggs and tuna until combined, leaving some texture if desired.
Add the chopped chives and mustard to taste, then gently mix until everything is evenly distributed.
Serve immediately as a salad or side dish.
Comments
This salad hits hard on availability and speed: every ingredient is stocked at every major Charlotte chain, and the 15 minutes is honest—boiling eggs is the real constraint, and hard-boiled eggs from the deli case cut that to five minutes if you plan ahead. At roughly $2.50 per serving (eggs and canned tuna drive the cost), it's genuinely cheap for a complete protein dish. The only caveat is avocado price volatility and the fact that this does not reheat well, so it's a same-day lunch or light dinner, and the soft salad texture means it won't travel to work in a lunchbox.
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