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This perfectly creamy Avocado Egg Salad is a delicious twist from the classic egg salad. It‘s also on the lighter side because it contains no mayonnaise or sour cream. It‘s especially good on bread, bagels, crackers or crisp bread. It‘s not a large recipe so if your serving a crowd, double for more. I hope you enjoy!
How To Make This Avocado Egg Salad?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
To make this Avocado Egg Salad you start by mashing the avocados in a bowl and then you add the eggs, fresh herbs, lemon juice and sea salt. Then you mix everything together until well combined.
That’s about it! After this it’s ready to serve. It’s unbelievably easy.
How To Store This Avocado Egg Salad?
This Avocado Egg Salad is best served and enjoyed the same day it’s made but if you have leftovers you can store it in an airtight container in the refrigerator up to 1 or 2 days.
Recipe Notes:
For an even creamier avocado egg salad, mix in 2 tbsp of greek yogurt or light mayonnaise.
For this recipe I used a mix of finely chopped chives, parsley and dill. But any fresh herbs works in this recipe.
I hope you enjoy this avocado egg salad recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
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PrintAvocado Egg Salad
Seriously easy and healthy Avocado Egg Salad that is perfect on top of toast, bagels or crackers.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2-3 1x
Ingredients
4 hard boiled eggs, diced
2 avocados, mashed
1 tbsp finely chopped fresh herbs
(I used chives, parsley and dill)
Juice from ½ lemon
Fine sea salt
Instructions
Mash the avocados in a medium sized bowl.
Mix in the eggs, fresh herbs, lemon juice and sea salt until well combined.
Serve right away.
