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4.8 from 144 votes

Avocado Egg Salad (mayo-free!)

Mayo-free avocado egg salad made with only 3 basic ingredients. A great use for leftover hard boiled eggs!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 180 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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!
  3. Peel and roughly chop the hard boiled eggs.
  4. 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.
  5. Spread on toasted bread or eat on top of a green salad.

Nutrition Information

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

% 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.