Description
You will create a wonderfully creamy, healthy avocado egg salad. This recipe skips the mayonnaise, using ripe avocado for rich texture. It features bright notes from fresh lemon and dill, making it perfect for a light lunch or snack. This version appeals to those seeking Keto or mayo-free options.
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 1 ripe avocado, mashed
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red onion, finely minced
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Place the chopped hard-boiled eggs into a medium bowl.
- Add the mashed avocado to the bowl with the eggs.
- Pour in the fresh lemon juice and sprinkle in the lemon zest.
- Add the chopped fresh dill and minced red onion.
- Gently fold all ingredients together using a fork until just combined. Be careful not to overmix; you want some texture remaining.
- Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
- Serve immediately on lettuce cups, toast, or crackers.
Notes
- For extra creaminess, select a very ripe avocado.
- You can substitute fresh chives for dill if you prefer a different herb profile.
- If you do not need this recipe to be Keto, you can add a teaspoon of Dijon mustard for tang.
- This salad keeps well in the refrigerator for up to two days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg