Print
Avocado Egg Salad is a light lunch that's as healthy as it is delicious. Full of fresh ingredients and great flavor, this is a lunch recipe that's great on a sandwich or served on a bed of lettuce. And best of all, it's perfectly creamy without mayonnaise- that's right, absolutely no mayo!

Avocado Egg Salad

Avocado Egg Salad is a light lunch that's as healthy as it is delicious. Full of fresh ingredients and great flavor, this is a lunch recipe you'll go back to again and again. And best of all, it's perfectly creamy with absolutely no mayo!

Course Main, Main Course, Main dish, Salad
Cuisine American
Keyword avocado egg salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Jessy Freimann, The Life Jolie

Ingredients

  • 6 large hard boiled eggs,  cooled, peeled and roughly chopped
  • 2 Tablespoons chopped fresh dill
  • 2 tablespoons chopped scallions
  • 1/2 cup chopped celery  (about 2 ribs)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 medium ripe avocados,  peeled and pit removed
  • 1 lemon

Instructions

  1. Place eggs, dill, scallions, celery, salt and pepper into a large mixing bowl and stir to combine. Set aside.

  2. In a small bowl, place avocados. Squeeze the juice of one lemon onto the avocado and using a fork, mash it until it's mostly mashed with very few chunks.

  3. Add the avocado mixture into the mixing bowl and stir until everything is fully coated and combined.

  4. Serve immediately or refrigerate until serving.

Recipe Notes

Serve as a sandwich on toasted wheat bread with tomato and lettuce, or in lettuce cups, on top of salads, or on it's own.