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Creamy No-Mayo Avocado Egg Salad: Your New Favorite Quick Lunch

A close-up serving of creamy avocado egg salad featuring chunks of hard-boiled egg, diced red onion, and chives.
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Make this incredibly creamy and satisfying Avocado Egg Salad! It uses ripe avocado for richness instead of mayonnaise, offering healthy fats and protein. It comes together in under 15 minutes, making it perfect for quick lunches, meal prep, or a zesty breakfast sandwich filling.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1 ripe avocado, mashed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh dill, chopped (optional, for a Mediterranean twist)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

Instructions

  1. Peel and roughly chop the hard-boiled eggs. Place them in a medium bowl.
  2. In a separate small bowl, mash the ripe avocado until smooth. Add the lemon juice and Dijon mustard to the mashed avocado and mix well.
  3. Pour the avocado mixture over the chopped eggs.
  4. Add the chopped celery, red onion, dill (if using), salt, pepper, and cayenne pepper to the bowl.
  5. Gently fold all ingredients together using a fork or spatula until just combined. Avoid overmixing to keep some texture from the eggs.
  6. Taste and adjust seasoning if needed.
  7. Serve immediately on whole-grain bread, in lettuce wraps, or with crackers.

Notes

  • For a Keto Egg Salad, serve this mixture in crisp lettuce cups instead of bread.
  • If you are looking into structured eating, this recipe fits well with many weight loss programs.
  • This salad is great for meal planning; it keeps well in the refrigerator for up to three days.
  • If you are exploring options like keto meal plan delivery, this fresh salad offers similar low-carb benefits.

Nutrition

Find it online: https://kitchenuser.net/avocado-egg-salad-creamy-no-mayo-recipe/