Avocado Egg Salad is a delicious, protein-packed upgrade to the classic lunch staple. By replacing traditional mayonnaise with creamy, ripe avocados, you get a lighter, heart-healthy version of egg salad that is loaded with fiber and nutrients. It has a beautiful green color, a rich texture, and is perfect for quick lunches, keto-friendly snacks, or party spreads.
Ingredients
- 6 large eggs
- 2 medium ripe avocados, pitted and peeled
- 1 tablespoon fresh lemon juice (stops the avocado from browning)
- 1 tablespoon olive oil
- 2 tablespoons fresh chives or green onions, chopped
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: 2 slices cooked bacon, crumbled (for a luxury twist)
Step-by-Step Instructions
- Hard-Boil the Eggs: Place the eggs in a pot, cover with water, and bring to a boil. Cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath, then peel and chop the eggs.
- Mash the Avocado Base: In a medium bowl, combine the avocados and fresh lemon juice. Mash with a fork until creamy but still slightly chunky.
- Combine: Add the chopped hard-boiled eggs, olive oil, chives, garlic powder, salt, and pepper to the mashed avocado.
- Mix Gently: Stir all the ingredients together gently using a spatula until combined. Avoid over-mixing to keep some texture. Fold in crumbled bacon if using.
- Serve: Serve immediately as a sandwich filling, spread on toasted sourdough, or scoop into lettuce wraps for a low-carb option.
Tips and Notes
- Prevent Browning: Lemon juice is essential because the acid slows down the oxidation process, keeping your avocado egg salad bright green. Keep leftovers in an airtight container with plastic wrap pressed directly against the surface of the salad.
- Choose Ripe Avocados: The avocados should yield to gentle pressure when squeezed. If they are too hard, they won’t mash smoothly; if they are too soft, they will be mushy and brown.
