3 Shocking Secrets to Creamy Avocado Egg Salad
Enjoy this creamy, mayo-free avocado egg salad, Amelia and Jacob’s perfected project. It offers a healthy, flavorful alternative perfect for quick lunches or meal prep. You get the richness of avocado replacing typical mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, mashed
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- Optional: 1 tablespoon finely chopped red onion
Instructions
- Place the chopped hard-boiled eggs in a medium bowl.
- Add the mashed avocado, lemon juice, fresh dill, Dijon mustard, salt, and pepper to the bowl.
- Use a fork to gently mix and mash the ingredients together until you reach your desired creamy consistency. Do not overmix.
- If using, fold in the chopped red onion.
- Taste the mixture and adjust salt or lemon juice as needed.
- Serve immediately or chill for later.
Notes
- For the creamiest texture, make sure your avocado is perfectly ripe.
- If preparing ahead, add a little extra lemon juice to help prevent browning.
- This salad works well served in lettuce cups for a low-carb option.
- Jacob suggests adding a pinch of smoked paprika for depth of flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 180
- Sugar: Approx. 1g
- Sodium: Approx. 250mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 11g
- Trans Fat: 0g
- Carbohydrates: Approx. 5g
- Fiber: Approx. 3g
- Protein: Approx. 8g
- Cholesterol: Approx. 185mg