Description
A light and flavorful egg salad made with mashed avocado as a mayo substitute. This 10-minute recipe is packed with protein, healthy fats, and crisp veggies for a nourishing, gluten-free lunch or snack.
Ingredients
2 medium ripe avocados (about 1 cup mashed)
3 tablespoons fresh lime juice (from about 1–2 limes)
3/4 teaspoon sea salt (or to taste)
1/4 cup fresh cilantro (chopped)
1/4 cup finely chopped celery (about 1 stalk)
3 tablespoons minced red onion (about 1/4 of a small red onion)
1 tablespoon minced fresh jalapenos (remove seeds for less heat; optional)
8 large hard-boiled eggs (peeled and diced)
Optional garnish: additional cilantro or avocado slices
Instructions
Boil 8 large eggs for 10 minutes, then cool and peel.
Mash 2 ripe avocados in a bowl and stir in fresh lime juice.
Mix in sea salt, cilantro, celery, red onion, and jalapenos (optional).
Gently fold in diced hard-boiled eggs until well combined.
Chill for serving, serve immediately if preferred, or store in an airtight container for up to 2 days.
Notes
Use extra-ripe avocados for an ultra-creamy texture without mayo. For a spicier kick, add jalapeno seeds sparingly. Garnish with avocado slices and cilantro for visual appeal if serving immediately.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 0g
- Sodium: 436mg
- Fat: 20g
- Saturated Fat: 2.5g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 370mg