Amazing 10-Minute avocado egg salad
Make this creamy, mayo-free avocado egg salad with fresh dill and lemon zest. It is a nutritious and easy option perfect for lunch or a light snack. You get healthy fats from the avocado and protein from the eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs, hard-boiled and cooled
- 1 ripe avocado
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red onion, finely minced
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Peel and roughly chop the hard-boiled eggs. Place them in a medium bowl.
- Add the avocado to the bowl. Using a fork, mash the avocado until it reaches your desired consistency.
- Stir in the lemon juice, lemon zest, chopped dill, and minced red onion.
- Mix everything gently until just combined. Do not overmix.
- Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
- Serve immediately on lettuce cups, toast, or in wraps.
Notes
- For an extra creamy texture, ensure your avocado is perfectly ripe.
- If you prefer a smoother salad, you can use an immersion blender briefly.
- This salad tastes best when freshly made.
- You can substitute dill with chives or parsley for a different flavor profile.
Nutrition
- Serving Size: 1/2 recipe
- Calories: Approx. 250
- Sugar: Approx. 1g
- Sodium: Approx. 150mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 16g
- Trans Fat: 0g
- Carbohydrates: Approx. 8g
- Fiber: Approx. 5g
- Protein: Approx. 12g
- Cholesterol: Approx. 372mg