Description
This is the creamy, mayo-free Avocado Egg Salad recipe from Sara and Liam at Child Recipe. It delivers rich flavor using fresh avocado for creaminess, perfect for a nutritious lunch or snack that feels like a playful culinary discovery.
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 1 ripe avocado, mashed
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red onion, finely minced
- 1 teaspoon Dijon mustard (optional, for tang)
- Salt, to taste
- Black pepper, to taste
Instructions
- Place the chopped hard-boiled eggs in a medium bowl.
- Add the mashed avocado, lemon juice, lemon zest, chopped dill, minced red onion, and Dijon mustard (if using) to the bowl.
- Gently fold all ingredients together using a fork. Avoid over-mixing; you want some texture remaining.
- Season generously with salt and black pepper. Taste and adjust seasonings as needed.
- Serve immediately on lettuce cups, toast, or your favorite wrap.
Notes
- For a Keto option, serve this salad in crisp lettuce cups instead of bread.
- If your avocado is not fully ripe, you may need a splash more lemon juice for moisture.
- You can substitute dill with fresh chives or parsley for a different fresh flavor profile.
- Prepare this salad fresh; the avocado may brown slightly if stored for more than a day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: Approx. 250
- Sugar: Approx. 1g
- Sodium: Varies based on added salt
- Fat: Approx. 22g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 17g
- Trans Fat: 0g
- Carbohydrates: Approx. 5g
- Fiber: Approx. 4g
- Protein: Approx. 10g
- Cholesterol: Approx. 186mg