This quick and easy Avocado Egg Salad is healthy, full of flavor and wonderfully creamy without any mayonnaise. Use it for sandwiches, wraps, on toast, and more!
Prep Time10 minutesmins
Total Time10 minutesmins
Servings: 4(about ½ cup each; recipe makes about 2 cups total)
1mediumripe avocado, about 6 to 7 ounces; I use a Hass avocado
¼cupdiced pickled onions, homemade or store-bought, white or red; I use my Easy Refrigerator Pickled Onions made with white onions
¼cupdiced celery
½tablespoonlemon juice, fresh or bottled
½teaspoongarlic powder
¼teaspoononion powder
salt, to taste (I use about ½ teaspoon of kosher salt)
black pepper, to taste (I use about ¼ teaspoon freshly ground)
Instructions
Chop the hard-boiled eggs into ¼ to ½-inch pieces; set aside.
Halve the avocado (you'll need to carefully work the knife around the pit inside as you do this). Open it up by giving the halves a gentle twist and pulling them apart, then remove and discard the pit. Use a large spoon to scoop out the flesh and place it into a large bowl. Discard the skin.
Using a fork, mash the avocado until it is mostly smooth and creamy with just a few small chunks here and there (or you can mash it completely smooth if you prefer).
Add the pickled onions, celery, lemon juice, garlic powder, onion powder, salt and pepper; mix until well combined.
Add the chopped eggs; gently stir to combine, being careful no to break up the eggs too much.
Serve immediately.
Recipe Notes
You want to serve this salad immediately while it's nice and green, because avocado starts to turn brown when exposed to the air. The lemon juice will help slow this process, but won't stop it. For this reason, I don't recommend making this salad ahead of time (but you can make the hard-boiled eggs ahead of time).
The estimated time shown assumes that you are starting with hard-boiled eggs since everyone has their preferred way of making them. I use and recommend my Steamed Hard-Boiled Eggs for easy-to peel eggs (it takes about 35 minutes total, including cooling time).