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!
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.
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.
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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!
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.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way โ definitely recommended if youโre a cooking beginner!
- 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 and a pinch of red pepper flakes.
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. ๐
Store leftovers in an airtight container in the refrigerator. Stays fresh for 2-3 days.
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Avocado Egg Salad
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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
- Finely chop a fewย picklesย and mix into the salad.
- Stir in finelyย chopped shallot, red onion, or green onion for a nice crunch.
- Add some finely choppedย 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.
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