Description
Ditch the mayo! This Creamy Avocado Egg Salad redefines breakfast with a healthy, high-protein twist. Mash ripe avocado, chop eggs, and enjoy a fresh, textured meal.
Ingredients
Scale
- 4 large hard-boiled eggs, peeled
- 1 large ripe avocado
- 1/4 cup finely diced red onion
- 1 stalk celery, finely diced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Step 1: Prepare the eggs. Roughly chop the peeled hard-boiled eggs into small pieces and set aside.
- Step 2: Mash the avocado. In a medium mixing bowl, add the ripe avocado and mash it with a fork until it's mostly smooth but still has a few small chunks for texture.
- Step 3: Combine ingredients. Add the chopped hard-boiled eggs, finely diced red onion, finely diced celery, fresh lemon juice, and Dijon mustard (if using) to the bowl with the mashed avocado.
- Step 4: Season and mix. Gently fold all the ingredients together until well combined and creamy. Season with salt and black pepper to taste, adjusting as needed.
- Step 5: Serve. Serve the creamy avocado egg salad immediately on whole-grain toast, in lettuce cups, with crackers, or as part of a healthy breakfast plate.
Notes
- Enjoy any leftovers quickly! To best preserve the vibrant green color and fresh taste, press plastic wrap directly onto the surface of the salad before sealing in an airtight container and refrigerating for no more than 1-2 days.
- This delightful salad is designed to be enjoyed cold or at cool room temperature; reheating is not recommended as it can compromise the creamy texture of the avocado and the tender eggs.
- For a creative twist on serving, try spooning this creamy egg salad into mini bell pepper halves or onto crisp cucumber rounds for a refreshing, low-carb bite perfect for breakfast or a healthy snack.
- To ensure your egg salad is perfectly balanced without any harsh notes, finely dice your red onion; if you prefer an even milder flavor, soak the diced onion in cold water for about 5 minutes, then drain well before mixing it in.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 1g