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Creamy Avocado Egg Salad: A Nutritious Twist on a Classic

A mound of creamy avocado egg salad featuring chunks of white egg, green avocado, and flecks of red onion on a white dish.
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Make this creamy avocado egg salad for a quick, satisfying, and mayo-free lunch. This recipe uses ripe avocado for richness, offering a healthy protein boost perfect for meal prep or light dinners.

Ingredients

Scale
  • 6 large hard boiled eggs, peeled
  • 1 large ripe avocado
  • 2 tablespoons fresh lemon juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the peeled hard boiled eggs in a medium bowl. Mash them coarsely with a fork until you have a mix of small chunks and fine pieces.
  2. In a separate small bowl, mash the ripe avocado until it is smooth and creamy. Add the lemon juice to the avocado and mix well to prevent browning.
  3. Add the mashed avocado mixture to the bowl with the eggs. Gently fold the avocado into the eggs until just combined. Do not overmix; you want some texture remaining.
  4. Stir in the chopped celery, red onion, dill, and chives.
  5. Season the salad with salt and black pepper. Taste and adjust seasoning as needed.
  6. Serve immediately on whole wheat bread for an avocado egg salad sandwich, over lettuce for a light lunch, or use for easy meal prep.

Notes

  • For a Keto avocado egg salad, skip any bread and serve this mixture in lettuce cups or alongside vegetable sticks.
  • If you prefer a smoother texture, use an immersion blender briefly on the avocado before mixing it with the eggs.
  • To make this recipe ahead, store it in an airtight container in the refrigerator for up to two days. The lemon juice helps maintain the color.

Nutrition

Find it online: https://cookincorner.com/avocado-egg-salad-creamy-mayo-free-recipe/