Keto Scrambled Egg and Tuna Avocado Boats

⏲ ~20 min total · prep 16 · cook 4 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 4 large eggs
• 1 tbsp butter
• 1 (5 oz) can tuna in olive oil, drained
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 stalks celery, finely diced
• 2 ripe avocados, halved and pitted
• 1 tbsp lemon juice
• 2 tbsp chopped chives

Instructions

1. Rub the lemon juice around the cut edges of the avocado halves so they don't brown, and set them cut-side up on a platter.
2. Flake the drained tuna in a mixing bowl with the mayonnaise, Dijon, celery, and half the chives.
3. Melt the butter in a nonstick skillet over medium-low heat, pour in the eggs, and drag a silicone spatula slowly through them for 3-4 minutes, pulling them off the heat while the curds still shine and look slightly wet.
4. Fold the warm scrambled eggs through the tuna mixture with just two turns of the spatula, so the curds stay in ribbons rather than dissolving into the mayo.
5. Spoon the filling into the four avocado halves, mounding it high in each crater.
6. Scatter the remaining chives over the boats and serve immediately while the eggs are still warm.

Why this recipe works

• Warm eggs loosen the tuna salad Folding the warm scrambles through the tuna-and-mayo mix softens it into something between a salad and a spread. Two turns of the spatula keep the curds in ribbons.
• Lemon on the cut edge A quick rub around each avocado half slows the browning while you cook. It won't stop it forever, which is why the boats get built and eaten immediately.
• Eggs pulled off wet The scrambles come off the heat while the curds still shine. Residual pan heat finishes them into soft ribbons instead of dry pebbles.

Tips for making this recipe well

Medium-low or not at all

Soft curds need a gentle pan. High heat sets the eggs before the spatula has made three passes.

Drain the tuna well

Oil-packed tuna brings richness to the filling, but an undrained can leaves it loose. Press the lid in and pour thoroughly.

Choose ripe but firm avocados

The half needs to hold a crater full of filling without bending. Soft avocados slump under the weight and the boats turn into scoops.

Two turns, no more

Fold the eggs through the tuna mixture only until distributed. More stirring dissolves the ribbons into the mayo and you lose the effect.

Celery cut small

A fine dice of celery gives crunch without breaking the filling's texture. Big chunks shove the scrambled eggs aside.

Serving suggestions

Four avocado halves filled high, chives over the top, and straight to the table while the eggs are still warm. At 2.5g net carbs a serving, this is a light dinner that eats like a real one, and it works as hard on a weekend lunch table. A wedge of lemon on the side sharpens the tuna. Eat with a spoon, straight from the skin. No plates required.

Storage and meal prep

These don't store as assembled boats; avocado browns even with the lemon rub, and the filling is built to be eaten warm. Keep the tuna-egg filling in a sealed container for 3 to 4 days in the fridge and halve fresh avocados when you're ready. The filling thickens when cold; a spoonful of mayo loosens it back. Scramble the eggs fresh each time, since reheated curds turn rubbery no matter how gentle the heat.

Variations worth trying

• Tuna in water Drain it well and add a teaspoon of olive oil to the filling. The richness lands in the same place.
• Smoked paprika filling A quarter teaspoon stirred in with the Dijon warms the whole boat. Chives on top finish it.
• Radish crunch Minced radish in place of some of the celery sharpens the filling and keeps the carbs right down.

Frequently asked questions

Can I use tuna packed in water?

Yes. Add a teaspoon of good olive oil to the filling so it doesn't eat like diet food.

Why did my avocado turn brown?

The lemon rub slows browning but only where it touched. Rub the whole cut surface, build the boats promptly, and accept that avocado waits for nobody.

Can I eat the filling cold?

Yes, and it's good that way, denser and closer to a classic tuna salad. The warm-egg version is why the recipe exists, but the cold version travels well.

Can I make the filling ahead?

Through the tuna-and-mayo stage, yes, up to 3 to 4 days refrigerated. Fold the eggs in warm right before serving, never before storing.

Why do the curds need to stay in ribbons?

Ribboned eggs carry the warm, soft texture through the filling. Stirred to oblivion, they vanish into the mayo and you're left with tuna salad and egg dust.

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