Egg Salad
Whether you stuff it into a sandwich or devour it with a spoon, this easy Avocado Egg Salad is sure to hit the spot. It's a healthy breakfast, lunch or snack that you can throw together in 15 minutes! Vegetarian, paleo, low-carb and keto with Whole30 options.
Ingredients
- 4 hard boiled eggs roughly chopped
- 1 ripe small avocado
- 1/2 - 1 tablespoon homemade or Whole30 compliant mayonnaise (can also use Dairy-Free yogurt like Kite Hill OR sour cream if not Whole30)
- 1/2- 1 tablespoon Dijon mustard to taste
- 1 tablespoon fresh lemon juice
- sea salt to taste
- freshly cracked black pepper to taste
- 2 teaspoons fresh chopped dill to taste
Instructions
Cook the Eggs
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Cover the eggs with very hot tap water in a saucepan. Bring to a boil, turn the heat off, cover with the lid and remove from heat.
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Allow to sit for 18 minutes. Uncover and pour out hot water. Run eggs under very cold water and allow to sit for 5-10 minutes until cool. Peel and chop.
Make the Salad
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In a large bowl, mash the avocado using a fork. Add chopped eggs and start with 1/2 tablespoons mayonnaise (yogurt or sour cream), 1/2 tablespoon mustard, and lemon juice and mix to combine. Season with salt, black pepper, and dill, to taste. You can add the remainder of the mayonnaise and dijon mustard if you prefer the egg salad more creamy.
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Serve immediately at room temperature, or chill and serve cold.
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Enjoy alone, scoop into lettuce wraps or spread between two slices of keto/paleo bread with kale & cabbage slaw for an avocado egg salad sandwich.
Recipe Notes
Don't leave egg salad at room temperature for longer than 2 hours. Refrigerate leftovers in an airtight container for up to 3 days. The avocado will start to brown after a day or two, but it'll still taste great.