No-Mayo Avocado Egg Salad
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
6 half cup servings
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Calories
140 kcal
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Cuisine
Vegetarian
No-Mayo Avocado Egg Salad
Description
This egg salad replaces mayonnaise with ripe avocado and fat-free Greek yogurt for creaminess and a slight tang. Lemon juice adds brightness, while brown mustard provides a subtle spiciness. Salt, black pepper, and paprika season the mixture for balanced flavor.
The ingredients except for the chopped eggs are mixed first until well combined, then the eggs are gently folded in to maintain chunkiness. This technique preserves texture while ensuring even seasoning.
The salad can be served on bread for sandwiches, with crackers or pretzels for a snack, or simply on its own. It offers a rich mouthfeel from the avocado and yogurt, combined with familiar egg salad flavors shaped by the mustard and paprika.
Ingredients
- 1 medium avocado
- ¼ cup Greek yogurt fat free
- 1 teaspoon lemon juice
- 1 teaspoon brown mustard spicy
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- ⅛ teaspoon paprika
- 7 large egg chopped, hardboiled
Notes
- This salad can be served plain or made into sandwiches or dips with crackers and pretzels.
- Using ripe avocado ensures creamy texture without bitterness.
- Adjust seasoning to taste after folding in eggs for best balance.
- First published in March 2018 and updated in January 2023.
User Reviews
Overall Rating
5
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