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–+ servings
Avocado Egg Salad

Mayo-Free Avocado Egg Salad for a Healthy Boost

This Avocado Egg Salad replaces mayo with creamy avocado, offering a nutritious and delicious twist on a classic dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 large Hard-Boiled Eggs Use pasture-raised eggs for better flavor and nutrition
  • 2 medium Avocado Ripe avocados provide creaminess and healthy fats
  • 1 medium Dill Pickle Any variety works
  • 1/4 cup Red Onion Use less if needed based on preference
  • 1 tablespoon Dill Fresh or dried can be used
  • 2 tablespoons Scallion Optional; can replace with more red onion
  • 1 tablespoon Spicy Brown Mustard Add depth of flavor
  • 1/2 teaspoon Sea Salt For seasoning
  • 1/4 teaspoon Black Pepper For seasoning
  • 1/4 teaspoon Red Chili Flakes Omit if milder salad is desired
  • 1/2 cup Sprouts Optional topping
  • 1 tablespoon Extra-Virgin Olive Oil For drizzling on top
For Serving
  • 4 slices Toasted Bread or Sourdough Base for the salad
  • 1 medium Sliced Cucumbers For scooping
  • 1 cup Crackers Dipping companion
  • 4 leaves Lettuce Use large leaves for wraps

Equipment

  • Saucepan
  • mixing bowl
  • Fork

Method
 

Step-by-Step Instructions
  1. Prepare the Hard-Boiled Eggs: Place large eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cover, remove from heat and let sit for 12-14 minutes. Transfer to an ice bath for 5 minutes to cool.
  2. Mash the Avocado: Cut avocados in half, remove pit, and scoop flesh into a bowl. Mash until creamy but still somewhat chunky.
  3. Dice Ingredients: Peel cooled eggs and chop into bite-sized pieces. Dice the dill pickle, red onion, and scallion, then add to the bowl.
  4. Season the Mixture: Add spicy brown mustard, sea salt, black pepper, dill, and red chili flakes to the bowl. Stir gently to combine without mashing the eggs too much.
  5. Serve the Salad: Gently fold in sprouts if desired and drizzle with extra-virgin olive oil. Serve on toasted bread or lettuce leaves.

Nutrition

Serving: 1cupCalories: 290kcalCarbohydrates: 15gProtein: 12gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 400mgSodium: 500mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store in an airtight container for up to 2 days; add lemon juice before storing to prevent browning.

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