Avocado Egg Salad is incredibly light, delicious and creamy without any mayo or yogurt. It is so simple to make for lunch or picnic, you will be glad you gave it a go!
Ukrainian in me adds one secret ingredient and even kids eat it! 🙂
Avocado and Egg Salad
Avocado egg salad really grew on me. I have been making my healthy egg salad for lunches for years but after eating lamb and a lot of cake this Easter, I craved less animal fat. And of course all those hard boiled eggs need to be used.
My avocado egg salad is creamy, chunky and with a hint of garlic. Ukrainian in me just couldn’t… But I always-always add tiny clove of garlic to a guacamole and it’s the bomb. And there is all there is to this wonderfully fluffy egg salad. Let’s look closer.
Ingredients You Will Need
- Avocados: Good avocados to mash for egg salad are dark green and a bit soft to the touch. Soft avocados with brown skin are over ripen.
- Eggs: 8 large eggs or 10 medium. No matter the size, Instant Pot eggs is my favorite way to make hard boiled eggs.
- Red onion and garlic: Red onion adds a nice zest to sweet and creamy avocado. And I always add fresh garlic to my guacamole. So good – just use a tiny one!
- Lemon juice or vinegar: Any light coloured vinegar like white or red wine, apple cider vinegar or white vinegar works.
- Fresh herbs: If you don’t have any, it is fine. But a little bit of finely chopped dill, parsley, chives or even cilantro adds another layer of flavor.
How to Make Avocado Egg Salad
- Prep avocados: “Cut” and scoop avocado from its shell with a tablespoon – makes mashing so much easier.
- Season and mash avocados: Add lemon juice, garlic, salt, pepper and then mash with a fork but leave it chunky. This is your “salad dressing”.
- Chop eggs: Cut eggs into whatever size you like. I like my egg salad more chunky, so each egg half is cut in the middle lengthwise and then 4 more cuts to make 8 pieces. Add to the bowl with mashed avocado.
- Combine everything: To the bowl add red onion and fresh herbs. Stir gently until well mixed and voila.
Variations and Serving Avocado Egg Salad
Everyone loves egg salad a certain texture and seasoning style:
- Feel free to add pickles or celery.
- Use Dijon or yellow mustard for more bite.
- Add hot sauce – Yum! I just wanted kids to eat a healthy lunch, so I skipped.
- Miss mayo? I thought I would too but I didn’t. But feel free to add 1-2 tbsp of mayo or yogurt (clearly mayo wins).
- For acid, lemon juice, any light vinegar or even lime juice works.
Serving avocado salad – my ideas but would love to hear yours:
- It tastes absolutely wonderful on a bed of zesty arugula – see below photo.
- On whole grain toast or with some whole grain crackers.
- Mix it with leftover cooked quinoa for a complete meal.
- Spoon on lettuce leaves like Romaine, butter or swiss chard – low carb egg salad boats.
How Long Does It Last?
How long does avocado salad last is a very good question. Because we all know avocado turns brown once it comes to close contact with oxygen. Store in an airtight container and because we add lemon juice, salad should be good for 24 hours. After might start browning but if it’s only you – who cares?! It is still delicious and safe to eat.
So, 2 days in the fridge.
And of course, please do not freeze. 🙂 Enjoy!
More Egg Recipes
- Instant Pot egg bites
- Crustless broccoli quiche
- Crustless zucchini quiche
- Healthy breakfast casserole
- Crustless spinach quiche
Avocado Egg Salad
- 8 large eggs
- 2 large avocados
- 3 tbsp red onion minced
- 1 tiny garlic clove grated
- 1 tbsp lemon juice or white wine vinegar
- 2 tbsp dill or parsley finely chopped (optional)
- 1/2 tsp salt
- Ground black pepper to taste
- To make hard boiled eggs on the stove: Add eggs to a pot and cover with water. Bring to a boil, cover, turn off heat and let stand for 10-12 minutes. Cool in cold water and peel.
- To make Instant Pot hard boiled eggs: Add 1 cup of cold water, place eggs in a basket or on a trivet and press Pressure Cook on High or Manual button for 5 minutes. Let pressure come down on its own for 5 minutes and then release remaining with Quick Release. Drain pot, add cold water and let eggs cool down for 5 minutes.
- Into a medium bowl, scoop avocado from a shell with a tablespoon in portions.
- Add lemon juice, garlic, salt, pepper and then mash with a fork but leave it chunky.
- Chop eggs to your preference, coarsely or finely, and add them to the bowl with mashed avocado.
- Gently stir with a spoon until combined.
- Serve immediately on whole grain toast, with whole foods crackers, in a lettuce wrap or on bed of arugula.
Store: Refrigerate in an airtight container for up to 2 days. It will start browning on day 2 but is safe to eat.
- If you don’t have fresh herbs like dill or parsley, you can omit it.
- Diced celery or dill pickle would be great addition.
- Add mustard if you like it in egg salad.
- Same goes for mayo - add a few tbsps if you like.
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