Description
This creamy avocado egg salad uses ripe avocados instead of mayonnaise for a healthier, low-carb lunch that’s rich in protein and healthy fats. Perfect for meal prep or a quick bite.
Ingredients
Instructions
1. Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, simmer for 9-10 minutes, then transfer to an ice bath for 5 minutes. Peel and chop.
2. In a mixing bowl, mash avocado with a fork or potato masher until creamy but slightly chunky.
3. Add lemon juice, dijon mustard, salt, pepper, and chopped green onions. Stir to combine and taste to adjust seasoning.
4. Gently fold in chopped eggs, mixing just until coated to maintain texture.
5. If desired, stir in diced celery or chopped herbs for extra crunch and flavor.
6. Cover and chill in the refrigerator for 15-20 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: mixing
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1
- Sodium: 200
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 3
- Protein: 10
- Cholesterol: 200
Keywords: avocado egg salad, low-carb egg salad, healthy egg salad, mayo-free egg salad, meal prep, keto lunch, avocado salad