Avocado Egg Salad (Creamy Avocado Egg Salad)

DESCRIPTION

This Creamy Avocado Egg Salad replaces much of the mayonnaise with ripe avocado for a fresh, buttery flavor and an extra boost of healthy fats. Brightened with lemon juice, cilantro, and a hint of garlic, it's perfect for sandwiches, lettuce wraps, crackers, or stuffed tomatoes.

Naturally low in carbohydrates and packed with protein, this recipe is ideal for quick lunches and meal prep.

EQUIPMENT

Medium mixing bowl

Fork

Chef's knife

Cutting board

Measuring spoons

INGREDIENTS

8 hard-boiled eggs, peeled and chopped

1 ripe avocado

2 tbsps mayonnaise

1 tbsp fresh lemon juice

2 tbsps chopped cilantro

2 tbsps finely diced red onion

½ tsp garlic powder

½ tsp kosher salt

¼ tsp black pepper

INSTRUCTIONS

1. Mash the avocado in a mixing bowl until mostly smooth.
2. Stir in the mayonnaise and lemon juice.
3. Add garlic powder, salt, and pepper.
4. Fold in the chopped eggs, cilantro, and red onion.
5. Mix gently until combined.
6. Chill for 20 minutes before serving.

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Tiffany

AVOCADO EGG SALAD (Creamy Avocado Egg Salad)

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This Creamy Avocado Egg Salad replaces much of the mayonnaise with ripe avocado for a fresh, buttery flavor and an extra boost of healthy fats. Brightened with lemon juice, cilantro, and a hint of garlic, it's perfect for sandwiches, lettuce wraps, crackers, or stuffed tomatoes. Naturally low in carbohydrates and packed with protein, this recipe is ideal for quick lunches and meal prep.

Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: American

Calories: 287

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 8 hard-boiled eggs peeled and chopped
• 1 ripe avocado
• 2 tbsps mayonnaise
• 1 tbsp fresh lemon juice
• 2 tbsps chopped cilantro
• 2 tbsps finely diced red onion
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper

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Equipment

• Medium mixing bowl
• Fork
• Chef’s Knife
• Cutting Board
• Measuring Spoons

Method

 

1. Mash the avocado in a mixing bowl until mostly smooth.
2. Stir in the mayonnaise and lemon juice.
3. Add garlic powder, salt, and pepper.
4. Fold in the chopped eggs, cilantro, and red onion.
5. Mix gently until combined.
6. Chill for 20 minutes before serving.

Nutrition

Calories: 287kcalCarbohydrates: 7gProtein: 14gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 376mgSodium: 463mgPotassium: 390mgFiber: 4gSugar: 2gVitamin A: 612IUVitamin C: 7mgCalcium: 59mgIron: 2mg

Notes

Serve in lettuce cups, on toasted bread, or inside pita pockets.
For extra heat, add diced jalapeño or a pinch of cayenne pepper.

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RECIPE NOTES

Serve in lettuce cups, on toasted bread, or inside pita pockets.

For extra heat, add diced jalapeño or a pinch of cayenne pepper.

NUTRITION INFORMATION (Per Serving)

Calories: 305

Protein: 15 g

Carbohydrates: 6 g

Fat: 25 g

Saturated Fat: 5 g

Cholesterol: 375 mg

Sodium: 345 mg

Fiber: 4 g

Sugar: 1 g