Creamy No-Mayo Avocado Egg Salad Ready in 10 Minutes
Make this quick and healthy avocado egg salad, replacing mayonnaise with ripe avocado for a creamy texture packed with protein and healthy fats. It is ready in about 10 minutes.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1 ripe avocado, medium size
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped red onion (optional)
- 1 tablespoon chopped fresh dill or chives (optional)
Instructions
- Peel and roughly chop the hard-boiled eggs. Place them in a medium bowl.
- Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the eggs.
- Add the lemon juice, salt, and pepper to the bowl.
- Use a fork to mash the avocado and mix it thoroughly with the eggs until you reach your desired creamy consistency. For a smoother texture, mash more thoroughly.
- Stir in the optional red onion and fresh herbs if you are using them.
- Taste and adjust seasoning if needed.
- Serve immediately or chill before serving.
Notes
- For a low-carb option, serve this salad in crisp lettuce cups or over a bed of mixed greens.
- This salad works well as a topping for savory avocado toast or as a filling for whole-grain wraps.
- If you prefer a tangier flavor, add 1 teaspoon of Dijon mustard along with the lemon juice.
- Make this recipe ahead of time for easy meal prep; it keeps well in the refrigerator for up to two days.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 250
- Sugar: 1
- Sodium: 250
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 5
- Protein: 15
- Cholesterol: 372
Find it online: https://fooddexterity.com/avocado-egg-salad-recipe-quick-lunch/