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