The Ultimate Creamy No-Mayo Avocado Egg Salad: Ready in 15 Minutes (Keto & Paleo Friendly)
I am so glad you are here. This avocado egg salad skips the mayonnaise for a creamy, healthy twist on a classic. It is packed with protein and healthy fats, making it a satisfying quick lunch or snack. You can make this delicious salad in under 15 minutes.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 6 large eggs, hard-boiled
- 1 ripe avocado, peeled and pitted
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Peel and roughly chop the hard-boiled eggs. Place them in a medium bowl.
- Add the avocado to the bowl with the eggs.
- Use a fork to mash the avocado and eggs together until you reach your desired consistency. You want it creamy, but you can leave some chunks if you prefer texture.
- Stir in the lemon juice, Dijon mustard, salt, and pepper. Mix well to combine all the flavors.
- Fold in the chopped celery and red onion. If you are using fresh dill, add it now.
- Taste the salad and adjust salt, pepper, or lemon juice as needed.
- Serve immediately on toast, in lettuce wraps, or as a healthy sandwich filling.
Notes
- For a richer texture, you can add 1-2 tablespoons of plain Greek yogurt, though this recipe focuses on a no-mayo approach.
- This salad is excellent for meal prep; store it in an airtight container in the refrigerator for up to three days.
- Serve this high-protein salad over a bed of mixed greens for a light, clean eating lunch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1
- Sodium: 180
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 3
- Protein: 14
- Cholesterol: 186