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Mediterranean Avocado Egg Salad

A creamy, mayo-free egg salad packed with protein and healthy fats. Fresh herbs and lemon juice give it a bright Mediterranean flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 large eggs hard-boiled and peeled
  • 1 large avocado ripe, pitted and peeled
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp fresh dill or parsley finely chopped
  • 1 tbsp red onion minced (optional)
  • 0.5 tsp sea salt to taste
  • 0.25 tsp black pepper freshly cracked
Serving Options
  • 2 slices whole grain bread toasted
  • 1 pinch red pepper flakes optional garnish

Equipment

  • Pot (for boiling eggs)
  • Mixing bowl
  • Fork or Potato Masher
  • Knife

Method
 

  1. Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool.
  2. While eggs cool, scoop avocado flesh into a bowl and mash with a fork until creamy but still chunky.
  3. Peel and roughly chop the cooled eggs. Add them to the bowl with the avocado.
  4. Add lemon juice, Dijon mustard, fresh herbs, onion (if using), salt, and pepper.
  5. Gently fold ingredients together until combined. Do not overmix.
  6. Serve immediately on toasted bread or in lettuce cups.

Notes

To prevent browning if storing, press plastic wrap directly onto the surface of the salad.