Avocado Egg Salad (No Mayo!)

Creamy avocado replaces traditional mayo in this healthy Avocado Egg Salad. With just 3 ingredients and 5 minutes of prep time, this recipe is perfect for an easy breakfast, lunch, or a light dinner. Serve on toasted sandwich bread, in a wrap, on top of a leafy green salad, or scooped up with crackers or tortilla chips.

 

 

Growing up, I can probably count on one hand the number of times that I ate hard boiled eggs per year (and when I did, the eggs were typically colored with bright, neon shells and consumed after a long, tiresome scavenger hunt throughout the house).

Looking back, this was partly due to the fact that I never quite knew how to properly cook hard boiled eggs, but it was also partly due to the fact that I never quite knew how to eat them. (Not in the literal sense, of course. I learned from a young age how to peel an egg – or so I thought – and pop it in my mouth.) But that was about as far as adventurous as I got.

These days, I’m not sure I could even count on one hand the number of times that I eat hard boiled eggs each week. Part of this is thanks to the fact that I’ve finally mastered the art of cooking the perfect hard boiled egg, but mostly it’s because I’ve found ways to incorporate the eggs into satisfying meals that I actually enjoy. Aka this Avocado Egg Salad.

 

As I’ve mentioned before, I’ve never really been a huge fan of mayo-based “salads”. But avocado-based “salads”? Now THAT’S another story. Not only does avocado act as a creamy, more flavorful alternative to mayonnaise, but it also just so happens to provide a hefty dose of fiber and healthy fats to keep you full and satisfied for hours on end. And with only a few simple ingredients, it’s easy enough to whip up at a moment’s notice. Now that’s what I call a win-win-win.

Here’s what you’ll need to make
Basic Avocado Egg Salad:

Hard boiled eggs
Avocado
Lemon (or lime) juice
Salt and pepper

That’s it! Told you it was easy. And the best part is, once you’ve got this basic recipe down, you can make it as extra (eggstra?) as you’d like. Toss in some celery or onions for added crunch. Mix in some fresh herbs or seasonings for more flavor. Stir in a tablespoon of mayonnaise or plain Greek yogurt for a richer consistency. Or sprinkle some cheese to take it to the next level. (Because, let’s be real – everything’s better with cheese)

 

I am not even exaggerating in the slightest when I tell you that I make this Avocado Egg Salad in some way, shape, or form at least once a week. Not only is it quick and easy, but it is so, SO tasty. And the fact that it can double as a breakfast or a lunch (or even a light dinner) certainly doesn’t hurt matters either. My favorite way to enjoy this recipe is piled atop of some crunchy toasted bread, but it is also fabulous when added to a leafy green salad, spread on some rice cakes, wrapped in a tortilla, or scooped up with crackers or tortilla chips. Heck, I’d be lying if I said I haven’t eaten it by the spoonful. No shame in my Avocado Egg Salad game.

Whether you are looking for a way to use up leftover Easter eggs or just looking for an easy lunch for the week ahead, I hope you’ll give this Avocado Egg Salad a try soon. If you make this recipe (or any recipe on my site, for that matter), be sure to snap a picture and tag me on instagram (@rootstorisenutrition) and let me know what you think!