Description
My Healthy Avocado Egg Salad (No Mayo) redefines the classic deli staple by swapping out inflammatory oils for the creamy, heart-healthy fats of a perfectly ripe avocado. This dish delivers a velvety consistency paired with the sharp bite of red onion and the citrusy brightness of fresh lemon.
Ingredients
Scale
6–8 Large Organic Eggs
2 Medium Ripe Hass Avocado
1–2 tablespoons Fresh Lemon Juice
1/4 cup Red Onion, finely diced
2 tablespoons Fresh Chives or Dill, chopped
1 teaspoon Dijon Mustard
Sea Salt & Cracked Black Pepper, to taste
1 teaspoon Extra Virgin Olive Oil (Optional)
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 9-10 minutes
- Prepare an ice bath. Transfer eggs to the ice bath to cool and stop cooking
- Halve the avocados, remove the pits, scoop flesh into a mixing bowl, and add lemon juice. Mash until desired creaminess
- Fold in finely diced red onion, Dijon mustard, and fresh herbs
- Peel and chop cooled eggs, then gently fold them into the avocado mixture
- Season with sea salt and black pepper to taste
Notes
To prevent oxidation, immediately add lemon juice to the avocado and store covered with minimal air exposure.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 370mg