Description
A quick, healthy, and creamy egg salad made with ripe avocados instead of mayonnaise. This 15-minute recipe is rich in protein and healthy fats, perfect for meal prep or a light lunch.
Ingredients
Scale
- 6 large eggs, hard-boiled and cooled
- 2 medium ripe avocados
- 1 tablespoon yellow mustard (or Dijon)
- 1–2 tablespoons fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chives or green onions, finely chopped
- Paprika, for garnish
Instructions
- Bring a pot of water to a boil. Gently lower eggs into the water, reduce heat to a simmer, and cook for 10-12 minutes.
- Immediately transfer eggs to an ice bath to cool completely (about 15 minutes), then peel and chop into rough chunks.
- Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl with the eggs.
- Mash the avocado with a fork until mostly smooth, leaving some small chunks.
- Add lemon juice, mustard, garlic powder, onion powder, salt, and pepper to the bowl.
- Mix gently to combine, scraping the sides of the bowl.
- Fold in the chopped chives and taste to adjust seasoning.
- Chill in the refrigerator for 10-15 minutes to allow flavors to meld.
- Serve immediately with crackers, on toast, or over greens, garnished with paprika.
Notes
Use ripe avocados that yield slightly to pressure. Add lemon juice gradually to avoid sourness. Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Do not reheat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 4
- Fiber: 3
- Protein: 12
Keywords: avocado egg salad, healthy lunch, keto recipe, gluten-free, meal prep, high protein, low carb, creamy salad, 15 minute recipe