The Best Creamy Avocado Egg Salad
Make this creamy avocado egg salad for a quick, healthy lunch or light dinner. It uses ripe avocado for richness instead of mayonnaise and comes together fast.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 6 large hard-boiled eggs, peeled and chopped
- 1 large ripe avocado, mashed
- 2 tablespoons fresh lemon juice
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the chopped hard-boiled eggs in a medium bowl.
- Add the mashed avocado, lemon juice, celery, red onion, dill, and parsley to the bowl.
- Gently mix all ingredients together using a fork until just combined. Do not overmix; some texture is desirable.
- Season with salt and pepper. Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes for flavors to meld.
Notes
- For a Keto egg salad variation, skip any added sugar and serve in lettuce cups or with low-carb crackers.
- To prevent the avocado from browning if making ahead, press plastic wrap directly onto the surface of the salad before refrigerating.
- Serve this healthy egg salad recipe on whole-grain bread, in lettuce wraps, or over salad greens for a protein packed salad.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1
- Sodium: 250
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 4
- Protein: 10
- Cholesterol: 186
Find it online: https://kingscook.com/avocado-egg-salad-recipe-creamy-quick/