Avocado Ranch Tuna Egg Salad (Printable Version)
Creamy mix of tuna, eggs, avocado and herbs in ranch dressing. Perfect for lunch, sandwiches, or lettuce cups.
# The Ingredients You'll Need:
→ Protein
01 - 2 cans (5 oz each) tuna packed in water, drained
02 - 4 large eggs
→ Vegetables & Fruit
03 - 1 large ripe avocado, diced
04 - 1/2 cup finely chopped celery
05 - 1/4 cup finely chopped red onion
06 - 1/4 cup chopped fresh chives or green onions
→ Dressing
07 - 1/3 cup ranch dressing
08 - 2 tablespoons plain Greek yogurt or mayonnaise
09 - 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
10 - 1 teaspoon lemon juice
11 - Salt and freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 - Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then lower heat and simmer for 9–10 minutes. Transfer eggs to cold water to cool, then peel and chop.
02 - In a large mixing bowl, combine drained tuna, chopped eggs, diced avocado, celery, red onion, and chives.
03 - In a separate bowl, whisk together ranch dressing, Greek yogurt or mayonnaise, dill, lemon juice, salt, and black pepper until smooth.
04 - Pour the prepared dressing over the tuna mixture and gently fold until integrated, preserving the avocado texture.
05 - Taste and adjust seasoning. Chill for 10 minutes if preferred before serving in lettuce cups, as sandwich filling, or over toast.
# Additional Tips::
01 -
- Packed with protein and healthy fats
- Perfect for sandwiches or salads
02 -
- Greek yogurt makes it tangier and lighter than mayonnaise
- This salad is naturally gluten-free and can be made dairy-free by using egg-free, dairy-free ranch
03 -
- Add chopped cucumber or bell pepper for extra crunch
- Use mayonnaise instead of Greek yogurt for a richer flavor