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+ servings
Two plates with two avocado egg salad toasts on top. Fresh microgreens and radishes to the side.
Servings: 4 servings

Avocado Egg Salad (mayo-free!)

4.84 from 48 votes
Mayo-free avocado egg salad made with only 3 basic ingredients. A great use for leftover hard boiled eggs!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 6 eggs hard boiled
  • 1 ½ ripe avocados peeled and mashed
  • 1 tablespoon fresh lemon juice or lime juice
  • ½ teaspoon sea salt to taste

Instructions

  • Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
  • Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for at least 15 minutes. Remove the eggs from the ice bath and refrigerate them until ready to use. Note: allowing the eggs to chill completely after boiling them makes them much easier to peel!
  • Peel and roughly chop the hard boiled eggs.
  • Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Taste the egg salad for flavor and add more lemon juice and/or sea salt to taste.
  • Spread on toasted bread or eat on top of a green salad.

Nutrition

Serving: 1of 4, Calories: 180kcal, Carbohydrates: 5g, Protein: 9g, Fat: 14g, Fiber: 3g
Course: Main Dishes
Cuisine: American
Keyword: avocado, avocado egg salad, egg salad, hard boiled eggs, keto, low-carb, lunch recipe, mayo free, paleo, snack
Author: Julia