Transform leftover hard-boiled eggs into this delicious Avocado Egg Salad! This mayo-free salad makes the perfect protein-packed filling for sandwiches, lettuce wraps, and more.Â
Ingredients You’ll Need
While classic egg salad is made with mayonnaise, this recipe gets its creaminess and healthy fats from a ripe avocado. Paired with fresh lemon juice and Dijon mustard, it has a tangy flavor you’ll love.Â
Diced celery and red onion add a necessary crunch to the texture of this salad, but you can add any other veggies you have on hand. Green onions, fresh chives, or any other fresh herbs would work well!
How to Make Avocado Egg Salad
1. Hard boil the eggs.Â
If you don’t have hard-boiled eggs on hand, start by bringing a large pot of water to a boil over high heat. Once the water has reached a rolling boil, gently lower the eggs into the water using a slotted spoon.Â
Alternatively, you can make Instant Pot hard-boiled eggs to avoid using the stove.
Set a timer and let the eggs cook in the boiling water for 10 minutes. When the timer goes off, use a slotted spoon to transfer the eggs to a bowl filled with ice water. Let the eggs cool in the ice bath for 15 minutes.Â
2. Mash the avocado.
While you wait for the eggs to cool, scoop the avocado flesh into a medium bowl. Add the lemon juice, mustard, salt, and a pinch of black pepper, if you like.
Use a fork to mash the avocado until it’s relatively smooth, almost like you’re making guacamole.Â
Once the eggs have cooled, gently tap the shells against the counter and peel away the shells. Roughly chop the peeled eggs on a cutting board, then add them to the mixing bowl with the mashed avocado mixture.
Stir in the diced celery, red onion, and fresh dill, then adjust any seasoning to taste. I usually add an extra pinch of salt.Â
3. Enjoy!
Serve this avocado egg salad recipe as a dip with crackers, on top of toast, or tuck it into lettuce leaves for a low carb meal or snack.
You can make an avocado egg salad sandwich on your favorite bread or in a pita with sliced tomatoes and/or pickles.Â
Frequently Asked Questions
This egg salad can be stored in an airtight container in the fridge for up to 3 days, but the avocado will brown slightly as it sits overnight. To help avoid this, you can lay a piece of plastic wrap directly on the salad, to help prevent excess oxygen exposure. Or, add extra lemon juice to the salad which will slow down the browning process.Â
The avocado flavor does come through in this recipe, so if you’re not a fan, you can swap half of the avocado in this recipe for Greek yogurt. Feel free to experiment, since it’s easy to taste as you go.Â
Looking for more avocado recipes? Try Creamy Avocado Pesto, Avocado Deviled Eggs, or Avocado Brownies for more ideas.Â
Avocado Egg Salad
Avocado Egg Salad is the perfect way to use up hard-boiled eggs. This protein-packed filling is perfect for sandwiches and wraps, with no mayo required!
Servings:
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon fine sea salt , plus more to taste
- â…“ cup diced celery (~1 large rib)
- ¼ cup diced red onion (~ ¼ onion)
- 2 tablespoons fresh dill
InstructionsÂ
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To hard boil the eggs, bring a large pot of water to a boil over high heat. Once it’s reached a rolling boil, use a slotted spoon to carefully lower the eggs to the bottom of the pot. Set a timer and let them boil for 10 minutes.
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When the eggs are done, use a slotted spoon to transfer them to a bowl of ice water. Let them cool for 15 minutes.
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While you wait for the eggs to cool, scoop the avocado flesh into a large mixing bowl. Add the lemon juice, mustard, and salt, then mash with a fork until relatively smooth.
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When the eggs have cooled, gently tap them on the counter then peel away and discard the shells. Roughly chop the hard-boiled eggs on a cutting board, then transfer them to the bowl of avocado mixture. Add in the diced celery, red onion, and dill, then stir well. Taste the mixture and make any adjustments you like, adding more salt or a pinch of black pepper to boost the flavor, if needed.
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Serve the egg salad as a filling for sandwiches, pita, or lettuce wraps. It also makes an excellent dip for crackers. Leftovers can be stored in the fridge for up to 3 days in an airtight container, but it will brown over time so it has the best appearance when you serve it within 24 hours.
Notes
Note: This recipe is easy to adapt since you can taste it as you go. If you want to add diced pickles, freshly chopped parsley or chives, or any other add-ins you love, feel free.
Nutrition
Calories: 204kcal, Carbohydrates: 7g, Protein: 11g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 280mg, Sodium: 422mg, Potassium: 384mg, Fiber: 4g, Sugar: 2g, Vitamin A: 519IU, Vitamin C: 8mg, Calcium: 52mg, Iron: 1mg
If you try this Avocado Egg Salad recipe, please leave a comment and star rating below letting me know how you like it.
