Avocado Egg Salad
This creamy and satisfying egg salad gets a healthy boost from ripe avocado, replacing most of the mayonnaise. It's a quick and easy option perfect for a keto-friendly lunch or snack. Serve it on lettuce cups, cucumber slices, or enjoy it by the spoonful.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 352 kcal
Allergen information: may contain eggs, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcslarge egg
- 1 pcsripe avocado, pitted and scooped
- 1 tbspmayonnaise
- 1 tspDijon mustard
- 2 tbspred onion, finely chopped
- 1 tbspfresh dill, chopped(optional)
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
saucepan · fork · bowl · cutting board · knife
The method
Step by step
- 1
Place the eggs in a small saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over high heat.
About 5 min
- 2
Once boiling, immediately remove the pan from heat, cover it, and let the eggs sit for 10 minutes.
About 10 min
Cook’s note: This method helps prevent overcooked, rubbery whites and green yolks.
- 3
After 10 minutes, transfer the eggs to an ice bath or run them under cold water until completely cooled. Peel the cooled eggs and roughly chop them.
About 5 min
Cook’s note: Cooling the eggs quickly helps make them easier to peel.
- 4
In a medium bowl, mash the avocado with a fork until mostly smooth but still with some texture.
About 1 min
- 5
Add the chopped eggs, mayonnaise, Dijon mustard, red onion, fresh dill (if using), salt, and black pepper to the bowl with the mashed avocado.
About 1 min
- 6
Gently mix all the ingredients until well combined. Taste and adjust seasonings as needed.
About 1 min
Per serving
Nutrition
- Calories
- 351.5kcal
- Protein
- 16.3g
- Carbs
- 10.2g
- Fat
- 29.1g
- Fibre
- 5.8g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover avocado egg salad in an airtight container in the refrigerator.
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