Egg salad has always been one of my go-to comfort foods, but I wanted something lighter without the usual mayo. When I had a few extra avocados lying around, I figured—why not swap them in? The result completely surprised me. The avocado adds a rich creaminess without feeling heavy, and the flavor pairs beautifully with the eggs. It’s now my favorite way to make egg salad as its a quick recipe. Whether you scoop it up with crackers, spread it on toast, or enjoy it straight from the bowl, it’s a fresh and wholesome twist worth trying!
Ingredients
- 8 large eggs
- ½ ripe avocado, peeled and pit removed
- ¼ cup chopped green onions (optional but adds a fresh crunch)
- 1 teaspoon yellow mustard
- ¼ teaspoon paprika
- Salt and freshly ground black pepper, to taste
Directions
- Place the eggs in a saucepan and cover them with water. Bring to a boil, then turn off the heat and let them sit in the hot water for about 15 minutes.
- Drain the water, cool the eggs under cold running water, then peel and chop them. Transfer to a mixing bowl.
- In a separate bowl, mash the avocado with a fork. Add mustard and paprika, then mix it into the chopped eggs.
- Stir everything together until well combined. Season with salt and black pepper to taste.
Serve immediately or chill in the fridge for later—it’s delicious either way!
Nutrition Facts (Per Serving)
- Calories: 187
- Fat: 14g
- Carbohydrates: 4g
- Protein: 13g
Please note: These values are approximate and can vary based on the exact ingredients and serving sizes used.
This avocado egg salad is a creamy, protein-rich dish that’s perfect for a light lunch, quick snack, or even a healthy meal prep option. By swapping mayo with avocado, you’re getting all the flavor with added nutrients and healthy fats. It’s simple, satisfying, and a great way to enjoy a classic recipe with a nutritious twist.
For more healthy recipes and nutritious meal ideas, visit Healthy Recipes Zone!