4.8 from 144 votes
Avocado Egg Salad (mayo-free!)
This avocado egg salad blends chopped hard-boiled eggs with mashed ripe avocado, seasoned simply with lemon or lime juice and salt. The result is a creamy, tangy salad without mayonnaise, offering a fresh texture and bright flavor ideal for sandwiches or a salad topping.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
180 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 egg hard boiled
- 1 ½ avocado peeled and mashed, ripe
- 1 tablespoon lemon juice or lime juice, fresh
- ½ teaspoon salt to taste, sea salt
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.
Cup of Yum
Nutrition Information
Serving
1of 4
Calories
180kcal
(9%)
Carbohydrates
5g
(2%)
Protein
9g
(18%)
Fat
14g
(22%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 180
% 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.