Creamy Avocado Egg Salad
Make a quick, creamy, and healthy egg salad using ripe avocado instead of mayonnaise. This recipe is great for lunch or light dinners.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 3 servings
- 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 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh chives or parsley
- Salt to taste
- Black pepper to taste
Instructions
- Chop the hard-boiled eggs into small pieces. Place them in a medium bowl.
- Cut the avocado in half, remove the pit, and scoop the flesh into a separate small bowl.
- Mash the avocado thoroughly with a fork until it is smooth and creamy.
- Add the lemon juice and Dijon mustard to the mashed avocado. Mix well.
- Pour the avocado mixture over the chopped eggs.
- Add the chopped celery, red onion, and chives or parsley to the bowl.
- Gently fold all ingredients together until just combined. Avoid overmixing.
- Season with salt and black pepper to your preference.
- Serve immediately or chill before serving.
Notes
- For a Keto option, confirm all ingredients fit your daily macros; this recipe is naturally low in carbohydrates.
- Serve this salad on lettuce cups, gluten-free bread, or with crackers for a complete meal.
- If you prefer a smoother texture, you can blend the avocado mixture slightly before combining it with the eggs.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 240
- Sugar: 1
- Sodium: 150
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 5
- Protein: 14
- Cholesterol: 186