Avocado Egg Salad

This avocado egg salad swaps mayo for creamy, mashed avocado and it's honestly so much better! Fresh, bright flavors with lemon and dill make this a healthy twist on classic egg salad that's perfect on toast or crackers

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 286kcal

Author Karly Campbell

Ingredients

6 large hard boiled eggs
2 medium ripe avocado diced
1/2 lemon
1/4 cup minced red onion
1 tablespoon fresh dill
1 teaspoon salt
1/2 teaspoon cracked pepper

Instructions

Peel and dice the boiled eggs and place them in a medium mixing bowl.
Add the avocado to the eggs and stir well. The avocado will become creamier the more you stir and coat the eggs. For an extra creamy dressing, mash the avocado a bit before adding to the eggs.
Squeeze the lemon half over the eggs and stir in the onion, dill, salt, and pepper. Stir well to combine the mixture.
Taste and adjust for flavor by adding in a bit more salt or lemon juice. Serve immediately with crackers, on bread, or eat with a fork.

Notes

This avocado egg salad is best served immediately or within a few hours of making as the avocados will start to brown otherwise. To keep the avocados from turning as long as possible, squeeze an extra bit of lemon juice over the top of the mixture and press plastic wrap directly onto the egg salad.

Swap the dill for parsley, cilantro, chives, or tarragon to mix things up.

Nutrition