Egg salad with avocado

Egg salad with avocado

This egg salad with avocado is a healthy and delicious sandwich filler. It is a versatile and creamy egg salad, dairy-free and completely without any mayonnaise. If you’re looking for a good breakfast, brunch or lunch option, look no further. This avocado egg salad is all you need!

Egg mayonnaise is my favorite sandwich filler. Unfortunately, the store bought versions are full of mayo and sugar. I’ve been making my own version for a long time, using Greek yogurt instead of the mayonnaise. It’s a great substitute, but it isn’t as creamy. This egg salad with avocado is an absolute game changer. It’s got the perfect creaminess, and it’s all from a healthy fruit.

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Avocado egg salad in a white bowl with eggs and avocado in the background.

How to make egg salad with avocado

First, boil some eggs. We need proper hard boiled eggs for this recipe. Mash a ripe avocado in a bowl, and add chives, dill and salt. Dice the hard boiled eggs finely. I like using an egg slicer. This makes the job super easy. Stir the eggs into the avocado mix, and add more seasoning to taste if you want.

Change it up with these flavor combinations

  • Add diced red onion, coriander, cumin and some lemon juice for a guacamole style egg salad
  • If you’re into pickles, try adding finely diced pickles and capers
  • For a Mediterranean style egg salad, add finely chopped sun-dried tomatoes and crumbled feta cheese
  • Go Tex-Mex with finely diced tomatoes, black beans and sweetcorn

 

Eggs, avocado and herbs sitting on a marble table.

My best tips for a great result

  • Avocado tends to change color really quickly. This egg salad with avocado is definitely best if eaten immediately. Leftovers can be stored in the fridge overnight, but the color will change and it might not look as appetizing the next day.
  • Fresh chives are great in the avocado egg salad, but you can use dried chives if that’s all you have available.

Other delicious breakfast foods

Egg salad with avocado

Egg salad with avocado is an excellent dairy-free, mayo free, creamy version of the classic egg salad. This is a great sandwich or wrap filler, and way healthier than your regular egg mayo salad.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: International
Keyword: avocado, egg
Servings: 4
Calories: 124kcal
Cost: Cheap

Ingredients

  • 4 eggs
  • 1 large avocado
  • 1/2 tsp dill
  • 1/2 tsp chives
  • 1/4 tsp salt

Instructions

  • Add enough water to a pot so that it would cover the eggs with at least a centimeter. Bring the water to a boil, then add the eggs. Boil the eggs for 10 minutes to achieve the best hard boiled consistency.
  • Mash the avocado in a bowl. It's important that your avocado is ripe, or you'll have a hard time with this step.
  • Add the dill, chives and salt to the avocado, and stir to combine.
  • Peel and dice the eggs when they have boiled, using an egg slicer if you have it available. Add the eggs to the avocado, then stir to combine and coat the eggs thoroughly.

Notes

  • Avocado tends to change color really quickly. This egg salad with avocado is definitely best if eaten immediately. Leftovers can be stored in the fridge overnight, but the color will change and it might not look as appetizing the next day.
  • Fresh chives are great in the avocado egg salad, but you can use dried chives if that's all you have available.
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