The Ultimate Creamy, Mayo-Free Avocado Egg Salad
Make this quick, creamy avocado egg salad. It uses ripe avocado for texture instead of mayonnaise, making it a healthy, protein-packed lunch option perfect for sandwiches or lettuce wraps.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 6 large hard-boiled eggs, peeled and chopped
- 1 ripe avocado, mashed until smooth
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the chopped hard-boiled eggs in a medium bowl.
- Add the mashed avocado and lemon juice to the bowl.
- Use a fork to gently combine the avocado and eggs until you reach your desired creaminess. Do not overmix.
- Stir in the red onion, dill, and chives.
- Season with salt and pepper. Mix lightly to distribute the seasonings.
- Taste and adjust salt or lemon juice as needed.
- Serve immediately on bread, crackers, or in lettuce cups.
Notes
- For a Keto friendly egg salad, skip any bread and serve this spread in celery sticks or large lettuce leaves.
- If you are preparing this for meal planning, store leftovers in an airtight container in the refrigerator for up to two days.
- This recipe is a great alternative to traditional spreads and fits well into a low carb egg salad approach.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 2
- Protein: 10
- Cholesterol: 186