Sometimes I just want to be an egg salad lover but if you’re like me and mayo scares you, this healthier version of a classic egg salad recipe with an avocado base is the way to go! It’s packed full of good fats and the creamy texture of avocado is very similar to mayo. Use this recipe to make egg salad sandwiches or lettuce wraps for a heathy meal that’s full of good fats.
Why make this easy avocado egg salad?
Sometimes I find myself having trouble coming up with new easy lunch ideas. I get sick of eating the same things over and over again but for some reason, sandwiches for lunch never get old! If you’re looking to add a new sandwich to your weekly rotation, I highly recommend making a large batch of this healthy avocado egg salad early in the week and enjoying it for days to come!
Ingredients you’ll need for this simple egg salad recipe:
- Hard boiled eggs
- Ripe avocado
- Grainy or dijon mustard
- Lime juice
- Lemon juice
- Cilantro: If you hate cilantro, you can use any mixture of fresh herbs in its place. I recommend dill or fresh parsley.
- Kosher salt
How to make this avocado egg salad recipe:
Unlike traditional egg salad, this recipe uses fresh, creamy avocado instead of mayo which is a total game changer and an easy way to lighten up egg salad. To make it, start by peeling and chopping hard boiled eggs. Add them to a medium bowl along with the remaining ingredients listed above. Mash everything together and serve between bread slices for a killer sandwich!
Eating avocados is a great way to get lots of nutrients into your diet. Other than being awesome for your heart, vision and digestion, avocados are known for containing lots of healthy fats and fiber! The healthy fats keep us satisfied for longer and can help lower levels of bad cholesterol while the fiber in just one avocado is almost half of your daily requirement!
This is a really common problem that even I’ve struggled with but I have a few really simple tips that have helped me peel eggs cleanly every time now! The first thing is to try shocking them in ice cold water right when they are done boiling. The shock in temperature helps the shells loosen from the egg. You can also try just taping the egg on the counter rather than rolling it, this allows you to have larger pieces of shell to work with, rather than a bunch of crumbly bits that are hard to get under. Lastly, work under running water. If you peel each egg under running water, the water pressure seems to help the shells slide right off!
The spice level is fully determined by you! If you like less spice, slice the jalapeño in half, remove the seeds and ribs, then dice it up. If you like it kicked up a notch, leave the seeds in! Some other things you could add instead of jalapeño would be chopped red onion, green onion, celery stalks or red pepper!
You have a few options here. You can simply spoon it into an airtight container and set it in the fridge but be forewarned, the egg salad will oxidize and turn brown. This doesn’t mean it has gone bad though, it’s still completely safe to eat. If you want to avoid oxidization, I highly recommend laying down plastic wrap or cling wrap directly touching the surface of the egg salad to limit its exposure to oxygen. If you don’t want to use plastic wrap, you can try squeezing fresh lemon juice on top and then sealing with a lid. This egg salad lasts for 3-4 days in the fridge.
Avocado Egg Salad Sandwich
- 4 large eggs hard boiled
- 1 jalapeño diced
- 1 avocado
- 2 tsp grainy mustard (optional)
- 1/2 lime juice only
- 1/2 lemon juice only
- 1/2 cup fresh cilantro chopped
- 1 tsp salt
- 1/2 tsp pepper
- whatever bread you like
- lettuce leaves
- hot sauce Franks Red Hot is my favorite!
- Start by hard boiling your eggs. I like to place eggs in hot water, turn the stove onto medium/high heat and set a timer for 16-18 minutes (I know it seems like awhile but I don't like mine runny at all).
- When they are done boiling, transfer the eggs to an ice bath and allow them to sit for 5 minutes. This shocks the eggs so that the shells will remove easily!
- Peel the eggs, then chop them into small pieces.
- Add the chopped eggs to a large bowl along with the diced jalapeño, avocado and the juice of half a lemon and half a lime.
- Season the avocado mixture up with salt and pepper and add in the chopped cilantro.
- Using the back of a fork, work all of the ingredients together, slightly mashing as you go.
- This makes two sandwiches so toast four slices of bread, then scoop the egg mixture onto two of them.
- Throw on some hot sauce and lettuce (you could do a tomato slice too if you like them), then close it up with the other slices of bread.
- Cut it half and enjoy immediately!!!