Avocado Egg Salad (mayo-free!)
User Reviews
4.8
144 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
180 kcal
-
Course
Main Course
-
Cuisine
American
Avocado Egg Salad (mayo-free!)
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Mayo-free avocado egg salad made with only 3 basic ingredients. A great use for leftover hard boiled eggs!
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Ingredients
- 6 eggs hard boiled
- 1 ½ ripe avocados peeled and mashed
- 1 tablespoon fresh lemon juice or lime juice
- ½ teaspoon sea salt to taste
Instructions
- Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
- Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for at least 15 minutes. Remove the eggs from the ice bath and refrigerate them until ready to use. Note: allowing the eggs to chill completely after boiling them makes them much easier to peel!
- Peel and roughly chop the hard boiled eggs.
- Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Taste the egg salad for flavor and add more lemon juice and/or sea salt to taste.
- Spread on toasted bread or eat on top of a green salad.
Nutrition Information
Show Details
Serving
1of 4
Calories
180kcal
(9%)
Carbohydrates
5g
(2%)
Protein
9g
(18%)
Fat
14g
(22%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 180kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
144 reviews
Excellent
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