Description
A creamy, wholesome egg salad made with ripe avocado instead of heavy mayonnaise. Packed with protein and healthy fats, this fresh and flavorful dish is perfect for quick lunches, light dinners, or meal prep.
Ingredients
- 2 ripe avocados
- 6 hard-boiled eggs, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley or chives, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Peel the hard-boiled eggs and chop them into small pieces.
- In a medium bowl, mash the ripe avocados with a fork until mostly smooth but slightly chunky.
- Stir in the fresh lemon juice and Dijon mustard until well combined.
- Gently fold in the chopped eggs, diced red onion, and fresh herbs.
- Season with salt and black pepper, adjusting to taste.
- Serve immediately or chill for 30 minutes to allow the flavors to meld before serving.
Notes
- Add 1–2 tablespoons Greek yogurt for extra creaminess and protein.
- Mix in a pinch of cayenne pepper or a few dashes of hot sauce for heat.
- Add 1/4 cup diced celery for extra crunch.
- Sprinkle with everything bagel seasoning for additional flavor.
- Press plastic wrap directly onto the surface before storing to help prevent browning.
- Store in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 280 mg
