Avocado Egg Salad | Gimme Delicious
Spice up the usual egg salad with the addition of avocado. Avocado makes a delicious and nutritious low-carb addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without adding mayo at only 287 calories per serving!
If you haven’t tried avocado egg salad then it’s time you enjoy egg salad in a whole new way. A simple nutrient-rich ingredient such as avocado with the addition of lemon, salt, pepper, and your favorite herbs works wonders and adds much-needed flavor and zest to the typical egg salad. Play around with the herbs and use parsley, dill or chives, or use my personal favorite, cilantro, and enjoy a wholesome flavor-packed dish.
It’s packed full of fiber thanks to the avocado and is great if you are on a low-carb, paleo, or keto diet or if you simply want a healthy salad. Because avocado is naturally creamy in texture, you won’t need as much mayo to make it creamy. A few tablespoons of Greek yogurt or sour cream go a long way in making this salad creamy!
What You Will Need
To make this delicious low-carb avocado salad you will need just a few ingredients that you may already have on hand.
- Eggs: the star of the dish. I like to use good quality eggs preferably cage-free.
- Avocado: This is what gives the eggs the added nutrients and a beautiful green color. Be sure to pick ripe avocados or you will end up with a bitter flavor.
- Greek yogurt: adds creaminess to the salad and adds a little more protein. You can also replace it with sour cream or mayo if you’d like.
- Fresh lemon juice: the fresh lemon pulls the flavors together and keeps the avocado from going brown. Lime or vinegar also works!
- herbs: I find cilantro goes well with avocado but any fo your favorite herbs such as dill or parsley will work.
How to Make Avocado Egg Salad
Prepare Eggs: Making this salad is so easy! To begin simply boil, peel, and dice your eggs. You can also use pre-boiled eggs.
Mash avocado: Next, simply mash the avocado in a medium bowl. You don’t want to over-mash it.
Combine: Lastly, simply add the eggs, lemon, cilantro, and seasoning and GENTLY mix to combine. If you like a more chunky texture be sure not to overmix and if you like a more creamy salad, then feel free to mash until the desired consistency is reached.
Expert Tips
- Time-saving tip: If you don’t want to take the extra time to boil your eggs, you can buy pre-boiled eggs from the store.
- Different herbs: You can replace the cilantro with chives, dill, parsley, or finely chopped green onions if preferred.
- Use Greek yogurt: You can substitute some or all of the Greek yogurt for mayo or sour cream if desired. This will alter the taste and give the salad more of a creamy flavor.
- Taste and adjust: After mixing everything together, give the salad a taste. You may want to add a bit more salt, or even mayonnaise if you want it creamier.
Storage recommendations
Because this recipe contains avocado, it’s best to use it the same day to prevent the avocado from browning. If you’d like to make it ahead of time, squeeze extra lemon on top place a thin layer of plastic wrap onto the avocado, and press down. Place in an airtight container for up to about 2 days. Stir well before serving again.
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In Medium bowl, Add avocados and mash with a spoon until chunky. Add the remaining ingredients and mix with a spoon until creamy.
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Serve on whole-grain toast or enjoy with toasted pita chips.
Serving: 1serving, Calories: 287kcal, Carbohydrates: 10g, Protein: 13g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 281mg, Sodium: 105mg, Potassium: 606mg, Fiber: 7g, Sugar: 2g, Vitamin A: 539IU, Vitamin C: 11mg, Calcium: 67mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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