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Discover the ultimate Avocado Egg Salad Recipe! It’s a healthier twist on the classic dish, packed with protein, creamy, and mayo-free! Perfect for a low-carb diet!

Avocado Egg Salad spread on bread

Are you ready to elevate your egg salad game with a healthier, mayo-free alternative? Today, I’m excited to share with you an incredibly tasty recipe that’s perfect for a low-carb diet: Avocado Egg Salad.

This Avocado Egg Salad recipe is a fresh, creamy, and healthier spin on the classic egg salad. By swapping out mayo for avocado, we lose none of the creaminess or flavor, creating a no-mayonnaise egg salad that’s a breeze to whip up.

Ideal for a quick lunch or dinner, this salad also makes a delightful addition to breakfast or your Sunday brunch spread.

egg salad with avocado in a bowl

Packed with healthy unsaturated fats, this Avocado Egg Salad is not only nutritious but also low-carb and keto-friendly. If you’re mindful about healthy eating, counting calories, or following a low-carb diet, this recipe is sure to make you happy!

But it’s not just the health benefits that make this salad a must-try; it’s deliciously creamy, thanks to the avocado, and less eggy, making it a unique twist on traditional egg salad.

Imagine it as an avocado toast but with extra egg flavor and a protein boost!

Serving Suggestions

How should you serve this healthy avocado egg salad? I recommend spreading it on a slice of bread or use it as a sandwich filling. It tastes heavenly on homemade bread, crispbread, or even in a bagel.

For the perfect finish, garnish with some cress or microgreens. I also like to sprinkle on some red pepper flakes and add a few pickled red onions on top. Crumbled feta or roasted cherry tomatoes also make delicious toppings!

Avocado Egg Salad served on bread and garnished with microgreens

Consider making a wrap by rolling the salad with some lettuce and tomato in a tortilla. Wrapped in aluminum foil, it’s also great for on-the-go.

For a low-carb version, use the Avocado Egg Salad as a dip with vegetable sticks.

Ingredients

See recipe card for quantities.

  • Eggs: The main ingredient! Opt for organic eggs if possible. For a quick option, use hard-boiled eggs.
  • Avocado: Adds creaminess without needing mayo, making it a healthy alternative.
  • Mustard: For seasoning. I like using Dijon mustard or coarse-grain mustard, but any mustard works.
  • Lemon Juice: A splash of fresh lemon juice adds freshness and a mild citrus flavor. Lime juice works well too.
  • Chives: Fresh herbs add color and flavor. Feel free to use parsley, dill, or coriander instead.
  • Salt & Black Pepper: For seasoning.
  • Additionally, to make Avocado Egg Salad sandwiches, you’ll need cress & bread!
Avocado Egg Salad Ingredients

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

  1. Place eggs in a small pot or saucepan and cover with water. Put on the lid, bring to a boil, remove from heat, and let it sit for 10 minutes (set a timer). Run cold water over the eggs or place them in an ice bath until cool.
Egg Salad Sandwich Recipe Step-1
  1. Peel the eggs and chop them into large chunks.
Egg Salad Sandwich Recipe Step-4
  1. Halve the avocados, remove the pits, scoop them out of the skin with a spoon, and roughly chop.
  2. In a bowl, combine eggs, avocado, lemon juice, chives, mustard, salt, and pepper. Mash lightly with a fork and mix well.
Avocado Egg Salad Recipe Step 1-2
  1. Serve the Avocado Egg Salad on slices of bread or crispbread. I love to garnish it with cress/microgreens and a pinch of red pepper flakes.
Avocado Egg Salad on bread

Variations

  • Finely chop a few pickles and mix into the salad.
  • Stir in finely chopped shallot, red onion, or green onion for a nice crunch.
  • Add some finely chopped celery.
  • For an even creamier version, enrich with some yogurt or mayo.
  • Season with onion powder and garlic powder.
  • Stir in smoked paprika.
  • Try using lime and coriander!
  • Season to taste with your choice of spices and fresh herbs!
  • For a vegan version, prepare this vegan chickpea egg salad recipe and substitute mayo with avocado.

Make Ahead & Storage Instructions

Avocado egg salad can easily be prepared a day in advance and stored in the refrigerator. However, prepare sandwiches just before serving, so the bread remains crisp. 😉

Store leftovers in an airtight container in the refrigerator. Stays fresh for 2-3 days. 

If you make this recipe, I’d love for you to give it a star rating ★ below. 

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📖 Recipe

Avocado Egg Salad

Discover the ultimate Avocado Egg Salad Recipe! It's a healthier twist on the classic dish, packed with protein, creamy, and mayo-free! Perfect for a low-carb diet!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :10 minutes
Total Time :15 minutes
Servings : 4
Calories : 144kcal

Ingredients
 

  • 4 eggs
  • 1 avocado diced
  • 2 tbsp lemon juice or more
  • 1 tbsp chives or parsley/cilantro, chopped
  • 1 tsp dijon mustard
  • salt
  • pepper

Instructions
 

  • Place eggs in a small pot or saucepan and cover with water. Put on the lid, bring to a boil, remove from heat, and let it sit for 10 minutes (set a timer). Run cold water over the eggs or place them in an ice bath until cool. Peel the eggs and chop them into large chunks.
  • Halve the avocados, remove the pits, scoop them out of the skin with a spoon, and roughly chop.
  • In a bowl, combine eggs, avocado, lemon juice, chives, mustard, salt, and pepper. Mash lightly with a fork and mix well.
  • Serve the Avocado Egg Salad on slices of bread or crispbread. I love to garnish it with cress/microgreens, pickled red onions, and a pinch of red pepper flakes.

Notes

Store leftovers in an airtight container in the refrigerator. Stays fresh for 2-3 days. 
Variations
  • Finely chop a few pickles and mix into the salad.
  • Stir in finely chopped shallot, red onion, or green onion for a nice crunch.
  • Add some finely chopped celery.
  • For an even creamier version, enrich with some yogurt or mayo.
  • Season with onion powder, garlic powder, or smoked paprika.
  • Try using lime and coriander!
  • For a vegan version, prepare this vegan chickpea egg salad recipe and substitute mayo with avocado.

Nutrition

Calories: 144kcal | Carbohydrates: 5g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 69mg | Potassium: 306mg | Fiber: 3g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg

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5 from 1 vote (1 rating without comment)

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