Avocado Egg Salad
Avocado Egg Salad Recipe (Healthy, Easy & Mayo-Free)
This avocado egg salad recipe is every bit as delicious as traditional egg salad—but made with creamy avocado instead of mayonnaise. If you’re looking for a healthier twist on a classic favorite, this is one you’ll want to keep on repeat.
Packed with protein and healthy fats, this creamy egg salad is a quick, satisfying option for lunch, meal prep, or a light dinner. Best of all, it comes together in just minutes.
Why You’ll Love This Recipe
- Made with simple, whole-food ingredients
- Naturally mayo-free and heart-healthy
- High in protein and healthy fats
- Quick and easy—ready in just 10 minutes
- Perfect for sandwiches, wraps, or lettuce bowls
Ingredients
- 1 large avocado
- 6 hard-boiled eggs, chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons fresh flat-leaf parsley, chopped
How to Make It
- In a medium bowl, mash the avocado until smooth and creamy.
- Add the chopped eggs, Dijon mustard, apple cider vinegar, garlic powder, salt, and parsley.
- Mix everything together until well combined.
- Serve immediately or chill for later.
Serving Ideas
This avocado egg salad is incredibly versatile. Try it:
- On your favorite bread for a healthy sandwich
- Wrapped in a low-carb tortilla
- Over a bed of fresh greens
- As a quick, protein-packed snack
Tips for Best Results
For the best flavor and texture:
- Use ripe avocados for a creamy consistency
- Add a squeeze of lemon juice to keep it fresh longer
- Adjust seasoning to taste
Quick Recipe Details
Yields: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes
