Avocado egg salad takes your classic egg salad recipe to a completely different level. I used avocado in place of mayo which adds healthy fat for a creamy, nutritious and tasty recipe. Eat this egg salad plain, on lettuce leaves, or topped on your favorite bread.
When it comes to recipes for summertime Egg Salad is one of those light and healthy recipes that comes to mind. Best part is it can be served for breakfast, lunch or dinner. I am a huge fan of recipes that can be eaten for any meal of the day.
To lighten up this recipe, but keep it creamy and delicious… I eliminated mayo and added creamy avocado with fresh herbs to really kick up the flavor. I guarantee you will love it!
How to make Avocado Egg Salad:
It’s as easy as adding all of the items to a bowl and stirring together. Seriously. You can eat the avocado egg salad plain, on lettuce leaves, or topped on your favorite bread.
Tips on Avocado Egg Salad:
Hard boil your eggs ahead of time. When it comes to cooking hard boiled eggs it’s as simple as adding eggs to a pot of cold water, bring it to a boil, turn off the heat and cook the eggs until hard boiled. Follow these three steps for perfect hardboiled eggs…
Step 1: Add eggs in pot and cover with water. Bring a pot of water to a boil with enough water to cover the eggs by about an inch.
Step 2: Turn off the heat and cover pot with lid. Immediately set a timer and allow eggs to sit in water for 12-14 minutes.
Step 3: Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.
Don’t overly mash the avocado. Avocados are naturally creamy and as soon as you stir the ingredients together the avocado will start to break down. It’s always nice to have it a little more chunky, rather than the texture of guacamole.
Use fresh herbs. I used cilantro, but you could also use parsley, basil or chives. Be creative and have fun!
How to store Avocado Egg Salad:
This recipe is best made fresh, but you can store it in the fridge for up to two days. That’s less than regular egg salad, because after two days the avocados in this recipe will start to turn brown. The lemon juice will help keep the green color.
Make part of your Meal Prep:
Divide the egg salad in meal prep containers, put lettuces leaves or your favorite bread in ziploc bags for a ready to eat, grab and go breakfast or lunch. I like to use these Glasslock meal prep containers. They are durable and can be used in fridge, freezer, microwave and oven. They are also dishwasher safe and the lids are BPA free.
- 1 large avocado, peeled, pitted
- 3 hard boiled eggs, roughly chopped
- 2 tbsp red onion, chopped
- 1 tbsp green onion, chopped
- 1 tbsp cilantro, chopped
- ½ small lemon, juice of
- salt and pepper, to taste
- lettuce leaves, optional, for serving
- Add avocado to a medium sized mixing bowl and mash with fork. Juice lemon over avocado and then add all of the remaining ingredients including chopped eggs, red onion, green onion, cilantro, salt, and pepper to a mixing bowl and stir to combine.
- Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.
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