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The Ultimate Creamy Avocado Egg Salad (Mayo-Free & Quick Prep)

A mound of creamy avocado egg salad mixed with chunks of hard-boiled egg and red onion, garnished with fresh cilantro.
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Make a rich, creamy egg salad without mayonnaise using ripe avocado for binding. This recipe is quick to prepare and works well for low-carb or keto diets.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1 ripe medium avocado
  • 2 tablespoons fresh lime or lemon juice
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Chop the hard-boiled eggs into small pieces and place them in a medium bowl.
  2. In a separate small bowl, mash the avocado until completely smooth. Stir in the lime juice, Dijon mustard, salt, pepper, and cayenne pepper, if using.
  3. Add the mashed avocado mixture to the chopped eggs.
  4. Gently fold the avocado mixture into the eggs until just combined. Do not overmix; some texture is good.
  5. Stir in the chopped red onion and fresh cilantro or parsley.
  6. Taste and adjust salt and pepper as needed.
  7. Serve immediately or chill for 30 minutes to allow flavors to meld.

Notes

  • For a smoother texture, you can mash half the avocado and leave the other half slightly chunkier.
  • If you prefer a tangier flavor, substitute half the lime juice with apple cider vinegar.
  • This salad keeps well in the refrigerator for up to 3 days when stored in an airtight container.

Nutrition

Find it online: https://delishdreams.com/avocado-egg-salad-recipe-mayo-free/