Avocado Egg Salad
Avocado replaces the mayo in this easy and delicious egg salad! Serve it on toasted bread, croissants, or bagels, or use it to make lettuce wraps. It’s easy, light, and a great summer recipe.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 sandwiches 1x
- Category: Salads
- Method: Mix
- Cuisine: American
Ingredients
Scale
- 1/4 cup mashed avocado (from about 1/2 a medium avocado)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 teaspoon chives, chopped
- 4 hard-boiled eggs, finely chopped
Instructions
- In a medium bowl, combine the mashed avocado, lemon juice, salt, and chives until combined.
- Add the chopped hard-boiled eggs and stir until well combined.
Nutrition
- Calories: 192
- Sugar: 0.5g
- Sodium: 725.7mg
- Fat: 14g
- Saturated Fat: 3.7g
- Unsaturated Fat: 8.9g
- Trans Fat: 0g
- Carbohydrates: 3.4g
- Fiber: 2g
- Protein: 13.2g
- Cholesterol: 372mg
Keywords: avocado egg salad, egg salad with no mayo
Find it online: https://www.girlgonegourmet.com/avocado-egg-salad/
