Description
A creamy and satisfying egg salad made with ripe avocado, fresh lemon juice, herbs, and your choice of mayo or Greek yogurt. Perfect for sandwiches, toast, or lettuce wraps.
Ingredients
Scale
- 1 ripe avocado
- 4 large hard-boiled eggs, chopped
- 1 tablespoon mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped red onion (optional)
- 1 tablespoon chopped fresh cilantro or parsley
- Salt and black pepper to taste
- Pinch of smoked paprika (optional)
Instructions
- In a medium bowl, mash the avocado until mostly creamy.
- Add chopped eggs, mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, and red onion if using.
- Gently fold together until well combined.
- Stir in fresh herbs, salt, pepper, and smoked paprika.
- Serve immediately or chill briefly. Great on toast, in sandwiches, or with crackers.
Notes
- Use ripe avocados for the smoothest texture.
- Chill eggs before mixing to avoid discoloring the avocado.
- Store in an airtight container for up to 2 days.
- For extra crunch, add diced celery or pickles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad, Lunch
- Method: Mixing, No-Cook (if eggs are pre-boiled)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 220mg
Keywords: creamy avocado egg salad, avocado egg recipe, healthy lunch salad, egg salad without mayo, keto egg salad