Description
A healthy, flavorful egg salad made creamy with avocado instead of mayonnaise.
Ingredients
Scale
- 4 large eggs, hard-boiled and peeled
- 1 ripe avocado, mashed
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh lime or lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh cilantro or parsley, chopped (optional)
Instructions
- Chop the hard-boiled eggs into small pieces. Place them in a medium bowl.
- Add the mashed avocado, red onion, lime juice, and Dijon mustard to the bowl with the eggs.
- Mix all ingredients together gently until well combined and creamy. Do not overmix.
- Season with salt and pepper. Stir in the chopped cilantro or parsley, if using.
- Serve immediately or chill before serving.
Notes
- For a smoother texture, use an immersion blender briefly on a portion of the mixture.
- You can substitute celery for the red onion if you prefer a different crunch.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1
- Sodium: 250
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 3
- Protein: 12
- Cholesterol: 186
Keywords: avocado egg salad, no mayo egg salad, healthy egg salad, creamy egg salad, low fat egg salad