Ultimate Creamy, Mayo-Free Avocado Egg Salad for Quick & Healthy Lunches
Make this creamy avocado egg salad without mayonnaise. It is a quick, protein-packed, and healthy alternative perfect for lunch.
- 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 medium avocado
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 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, Dijon mustard, salt, and pepper to the bowl.
- Use a fork or a potato masher to mash the avocado and mix it thoroughly with the eggs until you reach your desired consistency. For a creamier texture, mash longer.
- Stir in the chopped red onion and fresh dill or chives, if using.
- Taste the salad and adjust salt and pepper as needed.
- Serve immediately, or chill for 30 minutes for flavors to combine.
Notes
- For a low-carb option, serve this avocado egg salad in crisp lettuce cups instead of bread.
- If you prefer a smoother texture, you can blend the avocado, lemon juice, and mustard first before folding in the eggs.
- This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 300
- Sugar: 1
- Sodium: 350
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 4
- Protein: 15
- Cholesterol: 185