Description
A quick, creamy, and healthy avocado egg salad that’s perfect for breakfast, lunch, or a snack. Made with ripe avocados and hard-boiled eggs, this dish is packed with protein, healthy fats, and a burst of fresh flavors. It’s a versatile, mayo-free recipe that fits perfectly into low-carb, keto, and vegetarian diets.
Ingredients
Scale
- 4 large eggs (hard-boiled and diced)
- 2 ripe avocados (peeled, pitted, and diced)
- 1 tablespoon fresh lemon juice
- 2 tablespoons Greek yogurt (optional for extra creaminess)
- 1 tablespoon red onion (finely chopped)
- 1 tablespoon fresh dill (chopped)
- Salt and pepper to taste
- Optional additions:
- 2 slices of crispy bacon (chopped)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
Instructions
- Prepare the Eggs
- Place eggs in a saucepan and cover them with cold water.
- Bring the water to a boil, then reduce to a simmer and cook for 9–12 minutes.
- Transfer the eggs to an ice bath to cool, then peel and dice.
- Mash the Avocado
- In a medium mixing bowl, mash the avocados with a fork until you reach your preferred texture (smooth or slightly chunky).
- Combine Ingredients
- Add the diced eggs, lemon juice, Greek yogurt, red onion, and dill to the mashed avocado. Mix until well combined.
- Season with salt and pepper to taste.
- Optional Additions
- For added flavor, mix in crispy bacon, Dijon mustard, or garlic powder.
- Serve
- Serve immediately on toast, in wraps, or as a dip with crackers and veggies.
Notes
- Avocado Selection: Use ripe avocados that are slightly soft but not mushy for the best texture and flavor.
- Storage: To prevent browning, add a thin layer of lemon juice on top and store the salad in an airtight container in the refrigerator for up to 2 days.
- Customizations: Add ingredients like jalapeños for a spicy kick or olives for a Mediterranean twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1/4 of the recipe (approximately 1 cup)
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 185mg
Keywords: Creamy avocado egg salad Avocado egg salad recipe Mayo-free egg salad Healthy avocado egg salad