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Avocado egg salad on an open bagel.

Avocado Egg Salad {5-ingredients}

Looking for a new way to serve up eggs? This avocado egg salad only contains five simple ingredients, making it an easy meal or snack option! The avocado not only incorporates lots of nutrients, but it also makes the egg salad super creamy, so you don't even miss the mayo! Perfect meal or snack option for the whole family! (Gluten-free, paleo, & vegetarian)
5 from 4 votes
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Course: Appetizer, Main Course, Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 27 minutes
Servings: 4 servings
Calories: 145kcal
Author: Elysia

Ingredients

  • 4 large eggs
  • 1 ripe avocado peeled and pitted
  • 1 tbsp lemon juice (or more to taste)
  • 1/2 tsp garlic powder (or more to taste)
  • 3 tbsp finely chopped chives
  • Salt and pepper to taste

Instructions

  • Place eggs in the bottom of a small saucepan and cover with an inch of water. Bring to a rolling boil over medium high heat.
  • Remove from heat, cover and let the eggs sit in the water for 12 minutes.
  • Place the eggs in a bowl of ice water for several minutes to cool (this also makes it easier to peel the eggs).
  • Peel the eggs, removing the entire shell. Chop the eggs roughly and set aside.
  • Place the avocado in a bowl and mash with a fork, leaving some chunks if desired. Mix in the chopped eggs, lemon juice, garlic powder and chopped chives. Season with salt and pepper to taste. Taste and adjust flavours accordingly, adding more lemon juice if you want a more zesty flavour, more garlic powder if you prefer a stronger garlic taste, and additional fresh herbs for intensified flavour.

Notes

  • For super easy prep, hard boil the eggs ahead of time. Avoid overcooking them to prevent that green ring from forming around the yolk.
  • After the eggs are done cooking, place them in an ice bath (a bowl of ice water) for about 5 minutes. This will help stop the cooking process so they aren't overcooked and also helps make them much easier to peel. 
  • Use avocados that are ripe enough to mash, but still green. You don't want to use ones that are already brown and mushy or the egg salad won't look all that appetizing. It will also stay fresh for longer if you use green avocados.
  • You can either mash the avocado completely or leave some chunks of avocado in the salad for some added texture. I tend to prefer leaving some chunks of avocado throughout the egg salad mixture.
  • You can play around with the fresh herbs and use whatever you have on hand. This egg salad is very flexible so you can add in fresh chopped parsley, basil, or cilantro to switch up the flavour profile.
  • This avocado salad is best if consumed within 1-4 hours of preparing it. If you plan to make this egg salad in advance, I recommend adding in the avocado just before serving for optimal freshness. If the avocado is added too far in advance, it will start to go brown. 

Nutrition

Calories: 145kcal | Carbohydrates: 5g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 74mg | Potassium: 304mg | Fiber: 3g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg
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