My favorite no mayo egg salad –Avocado Egg Salad is a delightful twist on a classic recipe, perfect for a light lunch or a flavorful snack. This no-mayo version is creamy and satisfying, thanks to the use of ripe avocados. It’s easy to make and packed with wholesome ingredients. Let’s dive into this delicious recipe!
Avocado Egg Salad (No-Mayo)
This Avocado Egg Salad is not only healthy but also incredibly tasty. The creaminess of the avocado replaces traditional mayonnaise, making it a fresher option that’s full of nutrients. Perfect for spreading on toast, filling in sandwiches, or simply enjoying as a salad!
Ingredients:
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, mashed
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (or cilantro)
- 1 small red onion, finely chopped
- Salt and pepper, to taste
- Optional: diced tomatoes, cucumber, or bell peppers for extra crunch
Instructions:
- Begin by hard-boiling the eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, cover and turn off the heat. Let them sit for about 12-15 minutes, then transfer the eggs to an ice bath to cool before peeling.
- In a medium bowl, mash the ripe avocado with the lemon juice to prevent browning. Aim for a creamy texture with a few chunks for added character.
- Add the chopped hard-boiled eggs to the bowl with the mashed avocado. Gently combine them, taking care not to over-mix and turn the eggs into a mush.
- Fold in the parsley, red onion, and any optional vegetables if desired. Mix until just combined.
- Season with salt and pepper to taste, adjusting to your preference.
- Serve immediately or refrigerate in an airtight container for up to 2 days. Enjoy with whole grain bread, in lettuce wraps, or on crackers!
This no-mayo avocado egg salad is not only a healthier choice but also a delicious and satisfying option. You can customize it with your favorite herbs and additional ingredients for a unique spin every time you make it. Enjoy this vibrant and nutritious dish!