The Ultimate Creamy No-Mayo Avocado Egg Salad
Make this easy avocado egg salad for a creamy, healthy lunch that skips the mayonnaise. It is ready fast and perfect for sandwiches or toast.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1 ripe avocado, peeled and diced
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Place the hard-boiled eggs in a medium bowl. Coarsely chop them with a fork until they reach your desired texture.
- Add the diced avocado to the bowl with the eggs. Mash the avocado and eggs together using the fork until the mixture is mostly creamy but still has some texture.
- Stir in the fresh lime juice, Dijon mustard, celery, red onion, and fresh dill. Mix everything until it combines well.
- Season the avocado egg salad generously with salt and black pepper. Taste and adjust seasonings as needed.
- Serve this healthy egg salad immediately on toast, in lettuce wraps, or as a low-carb egg salad filling for sandwiches.
Notes
- For a Paleo egg salad or Whole30 option, confirm all added ingredients meet those guidelines.
- If you prefer a smoother texture, mash the avocado completely before mixing it with the eggs.
- This recipe is great for meal prep; store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1
- Sodium: 150
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 3
- Protein: 11
- Cholesterol: 186