Avocado Egg Salad is a nutritious, low carb egg salad. Serve on lettuce wraps for a light, healthy lunch!
Avocado Egg Salad is my low carb, nutritious take on traditional egg salad. Egg salad sandwiches were a frequent occurrence in my childhood and even today I find they make a quick and easy lunch on the go. Unfortunately, egg salad is loaded with mayo which is filled with carbs.
I decided to try out a egg salad that’s not only low-carb but also high in other nutrients, something that I feel good eating and keeps me full all afternoon.
That’s how I discovered this Avocado Egg Salad.
In this recipe, the avocados take the place of (most) of the mayo and not only add flavor and the creamy texture but a ton of nutrients. We know that avocados are loaded with vitamins and minerals that help in all aspects of your health, including your hair and skin, and are full of the “good fats”.
I try to add avocados to my diet a few days a week and this avocado salad is one of my new favorite ways to do that.
I enjoy this Avocado Egg Salad as lettuce wraps for a light lunch or even an afternoon snack on the go. If you have some bread, you can make a delicious egg salad sandwich with this as well.
Sometimes if I have leftover chicken in the fridge, I’ll shred some and mix it into the egg salad. Bacon pieces are also a flavorful addition! I find when I add the chicken I don’t need the bread to feel full and prefer to eat a few scoops of this over a bed of greens as a salad.
Much like traditional egg salad, Avocado Egg Salad is ideal for lunch on the go, it’s easy to pack for lunch at work or school, and if I know we’re going to be out and about during lunchtime, I’ll bring a few sandwiches along to avoid the drive-thru just because everyone is so hungry. Since they’re high in protein but still light, egg salad sandwiches are also an ideal lunch for picnics or hiking.
How To Make Avocado Egg Salad:
Step 1. Peel and chop cooled hard-boiled eggs.
Step 2. Mash half an avocado in a bowl with a fork.
Step 3. Mix together eggs and smashed avocado.
Step 4. Add in herbs, lemon juice, mayo, and olive oil.
Step 5. Add salt and pepper to taste.
Step 6. Garnish with parsley and serve.
What variations can I make to this egg salad?
You can adjust the seasonings to your preference. You can add in some cayenne pepper if you’re looking for a little more spice or use cilantro in place of the parsley and dill. If you’d like to completely avoid mayo, you can use greek yogurt in its place.
To make this egg salad even more filling, you can add bacon pieces or shredded chicken.
How should I serve Avocado Egg Salad?
For the lightest, lowest carb option, serve this egg salad on lettuce wraps or atop a bed of greens as a salad. You can also make a egg salad sandwich by serving this up on your favorite bread.
Can I store this egg salad?
Yes! Prepare and keep this in the fridge for up to two days. After that point, the avocado may begin to turn brown. Luckily it’s so easy to make that I find I don’t have to prep it too far in advance. I just keep a few hard-boiled eggs in the fridge and whip up this avocado salad in a few minutes for quick and easy lunch.
Avocado Egg Salad
- 4 Hard boiled eggs
- 1 Avocado
- 1 tbsp Fresh chopped dill
- 1 tbsp Fresh chopped parsley
- 1 tbsp Fresh chopped chives
- 1 tsp Fresh lemon juice
- 1 tbsp Olive oil
- 1 tbsp Mayo
- Salt and pepper to taste
- Peel and finely chop four hard boiled eggs.
- Cut an avocado in half, scoop out the inside, and mash it in a bowl with the back of the tines of a fork.
- Place the chopped eggs and mashed avocado into a mixing bowl together.
- Add in the dill, parsley, chives, lemon juice, mayo and olive oil.
- Mix thoroughly to combine well.
- Sprinkle in salt and pepper to taste.
- Top with fresh parsley for garnish, and serve over keto-friendly bread or on a bed of salad greens.