Avocado Egg Salad Recipe
Avocado Egg Salad Recipe is incredibly light, delicious and creamy without any mayo or yogurt. Simple to make for an easy lunch!
Servings: 4 servings
Calories: 292kcal
Ingredients
- 8 large eggs
- 2 large avocados
- 1 tbsp lemon juice or white wine vinegar
- 1 tiny garlic clove grated
- 1/2 tsp salt
- Ground black pepper to taste
- 3 tbsp red onion minced
- 2 tbsp dill, parsley or green onion finely chopped (optional)
Instructions
- To make hard boiled eggs on the stove: Add eggs to a pot and cover with cold water. Bring to a boil, cover, turn off heat and let stand for 10-12 minutes. Transfer into an ice bath for 10 minutes and peel. Or make Instant Pot eggs or hard boiled eggs in air fryer.
- 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 along with red onion and dill 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.
Notes
- Store: Refrigerate in an airtight container for up to 2 days. It will start browning on day 2 but is safe to eat.
- Make ahead: Cook hard boiled eggs, mince red onion and chop herbs up to a day in advance. Then refrigerate.
- Fresh herbs: If you don’t have fresh herbs like dill or parsley, you can omit it.
- Additions: Diced celery, dill pickle, mustard or a tiny bit of mayo could be added if you prefer.
Nutrition
Serving: 0.5cup | Calories: 292kcal | Carbohydrates: 10g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 327mg | Sodium: 423mg | Fiber: 7g | Sugar: 1g