Avocado Egg Salad (4-Ingredients)
This easy Avocado Egg Salad Recipe is the perfect meal prep snack or lunch. Made with just four ingredients, it’s mayo-free, full of savory flavor, and ready to eat in just ten minutes!
We love a good meal prep recipe like BBQ chicken salad, Greek mason jar salads, and our southwest quinoa salad! However, we don’t usually love classic egg salads.
That is, unless, it’s our egg avocado salad recipe! Creamy without the use of mayo, it’s a fun take on classic versions and is even easier to make. Prepare a big batch, and you’ll be set with quick meals all week!
Recipe Ingredients
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
- Eggs – Use hardboiled eggs.
- Ripe Avocado – Look for avocados that are dark green, free from cuts, and give just slightly when squeezed.
- Lime Juice – This adds a citrusy flavor and prevents the avocado from browning. Freshly squeezed is best!
- Seasoning – We love to use everything but the bagel seasoning. However, feel free to experiment with any herbs and spices you like best. You can never go wrong with salt and pepper or fresh herbs. Chop fresh cilantro or parsley, and stir it into the mix for added freshness.
Note: For a super creamy recipe, mash the avocado well. Also, feel free to stir in Greek yogurt, too!
How to Make Healthy Egg Salad with Avocado
Before you begin, make sure to hard boil your eggs either in an Instant Pot or on the stove. If using the stove, arrange the eggs in a single layer in a pot, and submerge them in cold water. Bring the liquid to a boil over high heat on the stove.
Then, cover the pot, shut off the heat, and let the eggs sit for about 13 minutes. Drain the water, and transfer the eggs to a water bath to stop the cooking process. Once cool, peel the eggs, and proceed with the recipe.
- Add all the ingredients to a bowl.
2. Mix to combine. Serve, and enjoy!
Serving Suggestions
We love to serve this recipe as a dip with crackers, celery, carrots, and celery sticks for breakfast, lunch, or a light dinner. However, you can also enjoy it as sandwiches. Or, serve it over lettuce as a salad!
Common Questions
You can transfer leftovers to an airtight container, and store them in the fridge for up to two days.
Note that the longer the salad sits, the more likely it is to turn brown. To help prevent this, I like to add extra lime or lemon juice. Then, I place a piece of plastic wrap directly on top of the salad before I store it!
We don’t recommend it! It’s not likely to thaw well.
More Easy Egg Recipes
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Avocado Egg Salad (4-Ingredients) Recipe
Equipment
- 1 knife
- 1 bowl
Ingredients
- 2 hard-boiled eggs, diced
- 1 avocado, diced
- 1 teaspoon lime juice
- 1/2 teaspoon Everything But The Bagel Seasoning
Instructions
- Mix all 4 ingredients in a bowl until combined.2 hard-boiled eggs, diced, 1 avocado, diced, 1 teaspoon lime juice, 1/2 teaspoon Everything But The Bagel Seasoning
- Eat plain, with tortilla chips, sliced bell peppers, or crackers.
- Store in the fridge in an airtight container for up to 3 days (see notes).
So in love with this easy recipe! We eat it on crackers and with carrots.