Avocado Egg Salad Recipe

White bowl with egg and avocado mix in it and lettuce.

5 from 12 votes

Avocado Egg Salad Recipe

This avocado egg salad is light on the mayo, heavy on the flavor with dijon, avocado and lots of seasoning. This healthier egg salad is ready in about 20 minutes and you won't feel guilty having seconds.

Prep Time5

Cook Time15

Course: Appetizer, lunch

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

Ingredients

6 large eggs
1 ½ tbsp dijon mustard *
1 tbsp mayo *
3 tbsp chopped red onion
½ cup chopped avocado *
½ tsp dill weed
½ tsp salt
½ tsp pepper
½ tsp mustard powder
½ tsp paprika
2 tbsp chopped pickles Optional! But recommended

Instructions

In a large pot gently place eggs. Fill pot with water, just enough to cover the tops of the eggs. Place on stove and turn heat on high. Boil your eggs for about 15 minutes from start to finish. After 15 minutes, remove from heat. let the eggs sit for about two minutes before adding ice to the water. Next, gently peel the eggs once they have cooled.I like to use a spoon to gently get under the shell and peel.
You will slice up the eggs in a large bowl and then add all the chopped avocado and onion, the mayo, dijon and seasonings. Mix it all together well and enjoy!
Serve on toasted bread with fresh romaine lettuce, or pair with tortilla chips for a delicious appetizer.

Notes

*Yellow mustard will also work

*You can sub greek yogurt for mayo

*Use more avocado if you would like, or use the leftovers for garnish.

*fresh dill will also work

Nutrition