Amazing 10-Minute Creamy Avocado Egg Salad Joy
You will make a creamy, mayo-free avocado egg salad. This recipe uses fresh dill and lemon zest for a bright, flavorful taste. It is quick to prepare and perfect for a healthy lunch, light dinner, or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming eggs are pre-boiled)
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: Mixing/Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large hard-boiled eggs
- 1 ripe avocado
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped red onion (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Peel and roughly chop the hard-boiled eggs. Place them in a medium bowl.
- Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the eggs.
- Add the lemon juice, lemon zest, fresh dill, and red onion (if using) to the bowl.
- Use a fork to mash the avocado and mix all ingredients together until you reach your desired creamy consistency. You can leave some chunks if you prefer texture.
- Season generously with salt and pepper. Mix well.
- Serve immediately or chill for later.
Notes
- For extra creaminess, ensure your avocado is perfectly ripe.
- This salad works well served on lettuce cups, whole-grain toast, or in a wrap.
- If you do not like dill, substitute it with fresh chives or parsley.
- This recipe is naturally Keto-friendly.
- You can add a pinch of paprika for color and slight flavor variation.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: Approx. 250
- Sugar: Approx. 1g
- Sodium: Varies by added salt
- Fat: Approx. 20g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 15g
- Trans Fat: 0g
- Carbohydrates: Approx. 6g
- Fiber: Approx. 4g
- Protein: Approx. 12g
- Cholesterol: Approx. 370mg
