Avocado Egg Salad
This is not your grandmother’s egg salad, you guys!
Need a filling snack or want to switch up your meal-time protein game? This quick salad is a total game changer! I have, admittedly, never been much of an egg salad fan… but throw in some avocado, herbs & a little dijon? I’m in!
I’m always trying to whip up new snack ideas - the apple & nut butter game gets old sometimes - & this was an easy swap to get a protein packed & filling snack into my meal prep rotation.
This egg salad is…
filling
herb-y
full of healthy fat
protein packed
& yes… It has mayo.
Avocado Egg Salad
Prep Time: 15 minutes
Servings: 5
INGREDIENTS
2 medium avocados
6 hard boiled eggs
2 Tbsp. mayo, I used Primal Kitchen Avocado Oil Mayo
2 Tbsp. dijon mustard
2 Tbsp. lemon juice
1 Tbsp. dried dill
2 tsp. onion powder
INSTRUCTIONS
Peel hard boiled eggs & throw away the shells
Dice eggs & avocado into equal sized cubes. Place in a medium mixing bowl.
Add dijon mustard, lemon juice, dill & onion powder into the bowl.
Using a fork, mix ingredients together & mash egg/avocado into desirable texture. For a chunky salad, mix gently. For a smoother egg salad, mash egg/avocado with the fork.
Store in refrigerator for 1 week. *Avocados may brown the longer you store it, but the salad is still good to eat.
NUTRITION INFO (1 SERVING)
Calories: 200, Fat: 17g, Carbohydrates: 4g, Fiber: 3g, Sugar: 0g, Added Sugar: 0g, Protein: 8.4g
Not into mayo??
I chose to use Primal Kitchen’s Avocado Oil because I love their simple ingredients & didn’t mind the extra fat in this recipe. Having avocado oil as the main ingredient instead of canola or soybean oils like most mayo spreads is something unique about this product I felt was perfect for this little salad. If you’re looking to sub something in for the mayo, try these:
non-fat or low-fat plain Greek yogurt
plain flavored hummus
low-fat cottage cheese
xx,
mallory