Creamy Avocado Egg Salad
A fresh and healthy twist on classic egg salad that uses ripe avocado instead of mayo for a beautiful texture.
recipesbynani.comThis avocado egg salad is a favorite in my kitchen because it is so quick to put together. By swapping out the traditional mayonnaise for creamy avocado, you get a beautiful green color and plenty of healthy fats in every bite.
It is perfect for lunch when you want something light but filling. My best tip is to use avocados that are just barely ripe so the salad holds its texture well and does not get too mushy when you stir it up.
🧺 Ingredients
- 6 hard boiled eggs, peeled and chopped
- 2 ripe avocados, pitted and diced
- 1 tablespoon fresh lemon juice
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Place your chopped hard boiled eggs into a medium mixing bowl.
- 2
Add the diced avocado and the lemon juice to the bowl with the eggs.
- 3
Use a fork to gently mash the avocado and eggs together until you reach your favorite consistency.
- 4
Fold in the red onion and cilantro.
- 5
Season the mixture with salt and pepper, then stir one final time to combine all the flavors.
- 6
Serve immediately or keep it chilled until you are ready to eat.
💡 Tips
This salad tastes wonderful served on toasted sourdough bread or scooped into large lettuce leaves for a low carb meal. If you have leftovers, keep them in an airtight container in the fridge with a piece of plastic wrap pressed directly onto the surface to keep the avocado from turning brown.
Made this recipe? Let us know how it went.
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