Mayo-free avocado egg salad makes an easy go-to lunch recipe. This easy, 4-ingredient recipe requires hardly any time or effort!
Sometimes we need silly simple things in life to offset all the complicated ones. Lunch should be the easiest thing we do all day, can we agree? How about we put a spin on our lunch routine and enjoy this über simple and sinfully creamy All the Fats Egg Salad, which happens to be made out of just four simple ingredients?
All the Fats Egg Salad. Game.Change.Er.
Does the fact that I refer to this recipe as fatty dissuade you from making it? I certainly hope not. As we all know, I’m a fan of the fat. I read an article in the April issue of Cooking Light that studies show the cholesterol in eggs is not linked to heart disease. This great article from Men’s Health also states the choline in eggs helps your body metabolize fat for energy, so there’s no need to fear f the egg salad…unless you eat the entire bowl in one sitting…which I don’t recommend.
In addition, the high-octane monounsaturated fat in avocado is a healthy fat that helps lower bad cholesterol and also boosts your metabolism. Nothing like a little quality fat to help you burn fat. It’s a mind blow, I know.
Because I’m not a mondo fan of mayonnaise, I tend to get crafty in situations like this, and replace the mayo with Greek yogurt, or in this case: avocado. The egg salad turns out super thick and creamy with a little zesty flavor.
Preparing this recipe only requires a few basic steps:
1.) Hard boil the eggs.
2.) Peel and chop the eggs. Side note: I find the easiest way to peel a hard boiled egg is if you put it in an icebath immediately after it’s finished boiling. Chill the egg all the way before attempting to peel. Works every time!
3.) Mash the avocado along with the other ingredients in a bowl.
4.) Add the chopped eggs to the avocado bowl and stir everything together.
And that, as they say, folks, is all she wrote.
After making and shooting the recipe, I realized it would have been brilliant to add some tomato, jalapeno, and red onion to guacamole-ify the thing. Sigh. Hindsight = 20/20. Case in point: You can add all sorts of shinanigans to this avocado egg salad to make it your own.
I’ve made this avocado egg salad more times than I can count, and while I do love adding a dollop of it to a fresh green salad with seasonal vegetables, my all-time favorite way to consume it is on top of a piece of toasted gluten-free bread with watercress (or other microgreens) on top. You can get creative with your serving steaze by experimenting with various salads and sandwiches.
Love this avocado egg salad? Also check out my Herby Avocado Egg Salad Sandwiches recipe!
Tools I Used to Prepare this Recipe:
Avocado Egg Salad (mayo-free!)
- 6 eggs hard boiled
- 1-½ ripe avocados peeled and mashed
- 1 tablespoon fresh lemon juice or lime juice
- ½ teaspoon sea salt to taste
Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
Peel and roughly chop the hard boiled eggs.
Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with watercress or greens of choice.