For an extra layer of flavor, try adding a pinch of red pepper flakes or a dash of hot sauce. This salad is best enjoyed fresh. If you're making it ahead of time, add a squeeze of lemon juice to the avocado to prevent browning. Consider using a potato masher for the avocado instead of a fork for a creamier texture. If you want a smoother salad, you can blend the avocado, mustard, and paprika in a food processor before adding it to the eggs. Serve on a croissant for a quick and easy lunch. Try adding chopped celery for extra crunch.
Light Avocado Egg Salad
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS337
Elevate your egg salad experience with this vibrant, healthy twist! Creamy avocado replaces traditional mayonnaise, creating a luscious texture and a boost of nutrients. This delightful salad is perfect on its own, as a sandwich filling, or served with your favorite crackers.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol372 mg
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Fiber2 g
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Protein13 g
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Saturated Fat4 g
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Sodium157 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gently place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then immediately remove the pan from the heat. Cover the pan and let the eggs stand in the hot water for 15 minutes. (15 minutes)
02 Step
Recipe View After 15 minutes, carefully remove the eggs from the hot water and rinse them under cold running water until they are cool enough to handle. Gently peel the eggs and coarsely chop them. Transfer the chopped eggs to a medium-sized salad bowl. (5 minutes)
03 Step
Recipe View In a separate bowl, mash the avocado with a fork until smooth and creamy. Stir in the yellow mustard and smoked paprika until well combined. (2 minutes)
04 Step
Recipe View Add the avocado mixture to the bowl with the chopped eggs. Gently fold the mixture together until the eggs are evenly coated and the salad reaches your desired consistency. Be careful not to overmix. (3 minutes)
05 Step
Recipe View Season the salad with sea salt and freshly ground black pepper to taste. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. (30 minutes)
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Jaime Kulas
Jul 8, 2024I used red onion instead of green onion, and it worked perfectly.
Heaven Murphy
Jun 21, 2024So easy to make and perfect for a quick lunch.
Brenna Littel
Aug 29, 2023The paprika adds a lovely hint of smokiness.
Chris Schoen
Aug 28, 2023This is a great alternative to traditional egg salad. The avocado makes it so creamy!
Darrick Collier
Jul 17, 2023My kids loved this! They didn't even realize it was 'healthy' egg salad.
Arturo Schneider
Apr 17, 2023I added a squeeze of lemon juice to brighten up the flavor. It was delicious!