Looking for a quick, healthy, and ultra-creamy lunch? This Avocado Egg Salad is the perfect solution. Made with ripe avocados instead of mayo, it’s naturally creamy, packed with flavor, and ready in just 10 minutes.
It’s simple, satisfying, and versatile—perfect on toast, crackers, or straight from the bowl.
❤️ Why You’ll Love This Recipe
- Ready in just 10 minutes ⏱️
- No mayo—made healthier with avocado 🥑
- Rich, creamy texture
- High in protein & healthy fats
- Perfect for quick lunches or meal prep
🛒 Ingredients
- 5 hard-boiled eggs
- 2 ripe avocados
- ½ tsp onion powder
- ½ tsp ground mustard
- ¼ tsp black pepper
- Sea salt, to taste
- Optional: crushed red pepper
🔪 Instructions
1. Combine Ingredients
Add eggs, avocado, and seasonings to a mixing bowl.
2. Mash
Use a fork to mash everything together until creamy but slightly chunky.
3. Mix & Adjust
Stir well and adjust salt and pepper to taste.
4. Serve
Serve immediately or chill slightly before serving.
🍽️ Serving Ideas
- On toast or crackers 🥖
- As a sandwich filling
- In lettuce wraps
- Straight from the bowl 🥗
🧊 Storage
- Best enjoyed fresh
- Store up to 1–2 days in the fridge
- Add lemon juice to prevent browning
🔥 Tips
- Use very ripe avocados for best texture
- Don’t overcook eggs to avoid dry yolks
- Mash cottage-style for texture or smooth for spread
📊 Recipe Info
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 4