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Avocado Egg Salad (Mayo-Free!) - an easy 4-ingredient lunch recipe | theroastedroot.net #glutenfree #dairyfree #healthy
Avocado Egg Salad (mayo-free!)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Mayo-free avocado egg salad made with only 3 basic ingredients. A great use for leftover hard boiled eggs!

Course: Side Dish
Cuisine: American
Keyword: avocado, keto, low-carb, paleo, snack
Servings: 4 servings
Calories: 180 kcal
Author: Julia
  • 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
  1. 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.
  2. 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.
  3. Peel and roughly chop the hard boiled eggs.
  4. 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. Taste the egg salad for flavor and add more lemon juice and/or sea salt to taste.

  5. Spread on toasted bread or eat on top of a green salad.

Nutrition Facts
Avocado Egg Salad (mayo-free!)
Amount Per Serving (1 of 4)
Calories 180 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 5g2%
Fiber 3g13%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.