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Simple Creamy Avocado Egg Salad

A close-up of creamy avocado egg salad mixed with chunks of hard-boiled eggs served on a light plate.
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Make this quick, creamy avocado egg salad using ripe avocado instead of mayonnaise for a nutritious, flavorful twist on the classic. It is perfect for a fast lunch or light dinner.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1 large ripe avocado
  • 1 tablespoon fresh lemon juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Place the hard-boiled eggs in a medium bowl. Mash them coarsely with a fork.
  2. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the eggs.
  3. Add the lemon juice, chopped celery, red onion, dill, and Dijon mustard to the bowl.
  4. Use the fork to mash and mix all ingredients together until you reach a creamy consistency. If you prefer it smoother, you can use an immersion blender briefly.
  5. Season the salad generously with salt and black pepper. Mix well.
  6. Taste and adjust seasonings as needed.
  7. Serve immediately on bread, crackers, or over lettuce cups.

Notes

  • For a Keto Avocado Egg Salad variation, skip any added sugar and ensure you are using a low-carb bread substitute or lettuce wraps.
  • If you are looking for alternatives to traditional lunch preparation, this recipe works well for easy meal prep salads stored in the refrigerator for up to three days.
  • If you are comparing this to meal delivery companies, this homemade option offers better control over ingredients.

Nutrition

Find it online: https://carlacooking.com/avocado-egg-salad-recipe-quick-creamy/