Avocado Egg Salad (No Mayo, 25 Minutes)
Thsi Avocado Egg Salad is a healthy and delicious snack you can have anytime you want. It's the perfect quick meal to have when you are running out of food ideas.
Equipment
- Medium mixing bowl
- Sharp knife
- Cutting board
- Fork (for mashing)
- Medium saucepan (for boiling eggs)
Ingredients
- 3 medium eggs hard-boiled and peeled
- ½ medium ripe avocado about 75g / 2.5oz flesh
- 1 tablespoon fresh lemon or lime juice about ½ a medium lemon or lime
- ⅛ teaspoon cayenne pepper or to taste
- 1 pinch Himalayan salt or to taste
- 1 pinch ground black pepper to taste
- 1 pinch garlic powder to taste
Instructions
- Peel the hard-boiled eggs and chop them into roughly ½-inch (1cm) pieces in a medium mixing bowl. Leave the pieces a bit chunky for better texture.3 medium eggs
- Scoop the flesh from half a ripe avocado directly into the bowl with the eggs. Immediately squeeze 1 tablespoon of fresh lemon or lime juice over the avocado — adding the acid right away prevents browning.1/2 medium ripe avocado, 1 tablespoon fresh lemon or lime juice
- Add the cayenne pepper, Himalayan salt, a few grinds of black pepper, and a pinch of garlic powder.1/8 teaspoon cayenne pepper, 1 pinch Himalayan salt, 1 pinch ground black pepper, 1 pinch garlic powder
- Mash and stir everything together with a fork until the avocado breaks down into a creamy base that coats the egg pieces — some chunks of both egg and avocado should remain for texture. Taste and adjust salt and spices as needed. Serve immediately or store as directed in the notes.3 medium eggs, 1/2 medium ripe avocado, 1 pinch Himalayan salt, 1 pinch ground black pepper
Notes
Storage: Press plastic wrap directly onto the surface of the salad to prevent browning and refrigerate for up to 24 hours. Texture softens slightly but remains good.
Make-Ahead: Hard-boil eggs up to 5 days ahead and store unpeeled in the fridge. Only add the avocado when you're ready to eat for maximum freshness.
Substitutions: Use a whole avocado for a richer, creamier salad — just increase seasoning proportionally. Lime and lemon are interchangeable; lime gives a slightly more tropical flavour.
Pro Tip: Squeeze the lemon or lime juice onto the avocado immediately before stirring — the acid slows oxidation and keeps the salad green for hours instead of turning grey within minutes.
Serving Suggestions: Spoon onto sourdough or whole-grain toast, stuff into pita pockets with baby spinach, serve over mixed greens, or use cucumber rounds and bell pepper strips as scoops for a low-carb option.
Nutrition
Serving: 1servingCalories: 177kcalCarbohydrates: 5gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 246mgSodium: 117mgPotassium: 346mgFiber: 3gSugar: 1gVitamin A: 483IUVitamin C: 8mgCalcium: 44mgIron: 1mg
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