Avocado Egg Salad
This healthy avocado egg salad recipe uses mashed avocado in place of mayo. It's creamy, flavorful and great served on salad, lettuce wraps or bread!
Servings: 2
Ingredients
- 4 hard boiled eggs grated or finely chopped
- ½ ripe avocado mashed
- ½ Tablespoon finely chopped dill pickle
- ½ Tablespoon chopped scallion white part only or chopped red onion
- ½ Tablespoon lemon juice
- ½ teaspoon dijon mustard optional
- ½ teaspoon ground pepper
- ⅛ teaspoon fine sea salt plus more as needed
- 1-2 Tablespoons fresh chopped parsley or dill for garnish
- lettuce leaves bread or crackers, for serving
Instructions
- Combine all ingredients in a bowl. Taste and adjust seasoning, if desired. Top with fresh herbs and serve.
Video
Notes
Storage: Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days. The avocado might brown a tiny bit, but it is still safe to eat.
Nutrition
Serving: 1/2 of recipe | Calories: 206kcal | Carbohydrates: 5g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 411mg | Sodium: 308mg | Fiber: 3g | Sugar: 1g