If you’re looking for a healthy and delicious twist on the classic egg salad, this Avocado Egg Salad is just what you need. Creamy avocado replaces traditional mayonnaise, giving the salad a rich texture and a boost of healthy fats and nutrients. It’s perfect for a light lunch, a protein-packed snack, or even as a filling for sandwiches and wraps.
Avocado adds a buttery smoothness and enhances the flavor of the eggs while providing essential vitamins and minerals. Plus, it’s naturally gluten-free, low-carb, and keto-friendly, making it a versatile choice for various dietary preferences. With just a handful of ingredients and minimal prep time, this salad is a quick and easy meal that you can whip up in no time.
What makes this recipe stand out is its fresh and vibrant flavor profile. A squeeze of lemon juice brightens up the salad and prevents the avocado from browning, while a touch of mustard adds a subtle tang that balances the richness of the eggs and avocado. You can also customize it with your favorite herbs and seasonings for extra flair.
This Avocado Egg Salad is not only satisfying but also loaded with protein, fiber, and healthy fats that will keep you full and energized throughout the day. Whether you’re serving it on toast, in a lettuce wrap, or enjoying it straight from the bowl, this recipe is guaranteed to become a new favorite.
Ready to indulge in a nutritious and flavorful dish? Let’s get started with this easy Avocado Egg Salad recipe!
Servings
Serves: 2-3
Prep and Cooking Time
Prep Time: 10 minutes
Cook Time: 12 minutes (for boiling eggs)
Total Time: 22 minutes
Ingredients
- 4 large eggs, hard-boiled and chopped
- 1 ripe avocado, mashed
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley or chives, chopped
- Salt and pepper to taste
- Optional: Red pepper flakes for a touch of heat
Instructions
- Boil the Eggs: Hard-boil the eggs by placing them in a saucepan with cold water. Bring to a boil, cover, and remove from heat. Let them sit for 10-12 minutes, then transfer to an ice bath to cool. Peel and chop the eggs.
- Mash the Avocado: In a large mixing bowl, mash the avocado until smooth and creamy.
Add Lemon and Mustard: Stir in the lemon juice and Dijon mustard to the mashed avocado. Mix well to combine. - Combine with Eggs: Add the chopped eggs to the avocado mixture and gently fold until evenly coated.
- Season and Garnish: Add salt, pepper, and fresh herbs. Stir to combine. For extra heat, sprinkle with red pepper flakes if desired.
- Serve and Enjoy: Serve immediately or chill in the refrigerator for up to 2 days. Enjoy on toast, as a sandwich filling, or on its own.
Nutrition Information (Per Serving)
Calories: 220
Fat: 16g
Carbohydrates: 6g
Fiber: 4g
Protein: 12g
Sodium: 180mg
