🥑 Avocado Egg Salad Recipe
Description
This Avocado Egg Salad is the perfect blend of creamy, tangy, and satisfying! It’s made with ripe avocados, protein-rich boiled eggs, and a zesty touch of lemon and olive oil.
No mayo, no fuss — just fresh, whole ingredients that come together in 10 minutes.
It’s perfect for a quick lunch, breakfast toast topper, sandwich filling, or light dinner.
🌿 Ingredients
- 2 ripe avocados, cubed 🥑
- 3 hard-boiled eggs, sliced or chopped 🥚
- 1 small red onion, thinly sliced 🧅
- 1 tablespoon olive oil 🫒
- 1 tablespoon fresh lemon juice 🍋
- Salt and black pepper, to taste 🧂
- A pinch of chili flakes (optional) 🌶️
- Fresh parsley or cilantro, chopped, for garnish 🌿
🍳 Instructions
- Prepare ingredients:
In a mixing bowl, combine cubed avocado, chopped boiled eggs, and thinly sliced onion. - Add dressing:
Drizzle with olive oil and lemon juice. Sprinkle with salt, pepper, and chili flakes (if using). - Toss gently:
Mix lightly with a fork or spoon until everything is well combined — keep some chunks of avocado and egg for texture. - Taste and adjust:
Add more lemon juice, salt, or pepper to suit your preference. - Serve immediately:
Garnish with parsley or cilantro. Enjoy on toast, as a sandwich filling, or straight from the bowl!
🍽️ Servings
- Serves: 2
- Serving Size: ~1 cup per serving
- Prep Time: 10 minutes
- Cook Time: 0 minutes
🔍 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 10 g |
| Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Fiber | 5 g |
| Sugars | 2 g |
| Sodium | 160 mg |
| Potassium | 750 mg |
(Values are approximate and can vary based on avocado size and added salt.)
🌿 Health Benefits
- 🥑 Heart-healthy fats: Avocados are loaded with monounsaturated fats that help reduce bad cholesterol.
- 🥚 Protein-rich: Eggs provide complete protein for muscle repair and lasting energy.
- 🍋 Boosts immunity: Lemon juice adds vitamin C and a fresh zing.
- 🧅 Fiber & antioxidants: Onion, parsley, and chili flakes bring extra nutrients and anti-inflammatory benefits.
- 💪 Low-carb & nutrient-dense: Ideal for keto, paleo, or clean-eating diets.
💡 Notes & Tips
- Storage: Best eaten fresh, but you can refrigerate it for up to 1 day with plastic wrap pressed directly onto the surface to prevent browning.
- Make it creamy: Add a spoonful of Greek yogurt or a dollop of light mayo for extra creaminess.
- Add crunch: Toss in chopped celery, cucumber, or toasted seeds.
- Upgrade it: Serve on whole-grain toast, inside pita pockets, or atop a bed of greens.
- Meal prep tip: Boil eggs in advance and store them in the fridge to make this salad in minutes.
❓ Q & A
Q: Can I make this salad ahead of time?
A: It’s best enjoyed fresh because avocado browns quickly, but you can prep everything else and mix in the avocado right before serving.
Q: Can I use lime instead of lemon juice?
A: Absolutely — lime adds a slightly tangier and tropical note!
Q: How do I prevent the avocado from turning brown?
A: Toss it immediately with lemon or lime juice — the acidity slows oxidation. Press plastic wrap directly onto the salad surface if storing.
Q: Can I add more veggies or protein?
A: Yes! Cherry tomatoes, cucumbers, feta, chickpeas, or even tuna work beautifully.
Q: Is this salad keto-friendly?
A: 100%! It’s low in carbs, high in healthy fats, and nutrient-packed — ideal for keto and low-carb lifestyles.