What I love about this Avocado Egg Salad recipe is that it’s a healthy protein-packed breakfast that is so easy and quick to make (under 10 minutes) but all of my family members love it! All the ingredients in this recipe are wholesome and easy to buy – some good carbs (whole wheat bread), great protein (eggs), and healthy fats (avocado).
Avocado Egg Salad is a vegetarian, low-carb meal for Keto Diet. You can make it Gluten-free when served in lettuce wraps or on gluten-free bread or gluten-free tortillas.
HOW TO MAKE AVOCADO EGG SALAD?
(*Be sure to see the recipe card below for full ingredients & instructions!)
- Cook hard boiled eggs.
Cook the eggs in a pot of boiling water for 7 minutes. Remove from the boiling water and place in an ice bath for 5 minutes, then peel the eggs.
*** Read more tips how to cook boiled eggs in the Note section of the Recipe Card below
- Make the avocado egg salad.
- Cut Avocado: Use a knife to slice the flesh of the avocado from top to bottom and then crosswise. Take a large-ish spoon, like a soup spoon, and scoop out all avocado square chunks (Watch me do this in the video below). Then add it to the medium bowl.
- Dice Eggs into small species and add them to the bowl.
- Add Avocado Mayonnaise, sea salt, and squeeze fresh lemon.
- Add finely chopped chives and coriander.
- Mix all together.
- Serve immediately by adding Avocado Egg Salad to whole wheat bread toast or store in the refrigerator until ready to serve.
Watch How To Make AVOCADO EGG SALAD
SUBSCRIBE to my YouTube Channel to watch my NEW Healthy Recipes Videos every week.
HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
More Healthy Recipes for your healthy family
- Healthy Mummy Brownies with Avocado
- Crispy Teriyaki Tofu
- Chicken Satay with Peanut Dipping Sauce
- Lemongrass Beef Skewers
HOW TO SERVE AVOCADO EGG SALAD?
My family likes to serve this salad on toast. However, there are many other ways for you to serve, enjoy your Avocado Egg Salad. Here are some serving suggestions you might like:
- Top it on bread, toast, baguette, or make a sandwich wrap
- Serve it in lettuce wraps for a low carb meal (KETO option)
- Add it to a tortilla for a wrap (I recommend adding some extra greens on it)
- Serve with Crispy Wheat Cracker or Almond Cracker as a healthy snack for your family. Your kiddos will love it!
- Or serve it as a healthy side salad for your main dishes.
IS AVOCADO EGG SALAD HEALTHY?
All the ingredients in this recipe are wholesome and healthy – some good carbs (whole wheat bread), great protein (eggs), and healthy fats (avocado).
I also substitute the traditional mayonnaise with Avocado Mayonnaise which is made from Avocado Oil. Using avocado oil ensures that the mayo is filled with what is considered a good and healthy fat.
Not only is Avocado Egg Salad a vegetarian, low carb meal for Keto Diet, but also you can make it gluten-free when served in lettuce wraps or on gluten-free bread or gluten-free tortillas.
STORING TIPS
Avocado Egg Salad could last 3-5 days in the refrigerator. I recommend placing it in a storage container. Press a piece of plastic wrap on top of the salad, then place the lid on the storage container. This is the best way to prevent the avocado from turning brown.
If the avocado turns brown a tiny bit, don’t worry, it is still safe to eat. But I recommend eating all straight away after you make it to keep the fresh taste and get all the nutrient benefits of the dish.
Avocado Egg Salad Toast
Ingredients
- 1 medium avocado
- 2 medium-sized eggs
- 2 tbsp Avocado Mayonnaise
- ½ tsp sea salt
- 1 tbsp squeezing fresh lemon or lime
- Some chive and coriander
- 4 slices whole-wheat bread
Instructions
Cook hard boiled eggs:
- Add the eggs into a small pot with water. Make sure that the eggs are covered by water. Then bring it to a boil.
- When the water starts to boil, you should set an alarm for 7 minutes. This is the perfect time to cook the best hard-boiled eggs (Read more in the Notes below for more cooking egg tips)
- Remove from the boiling water and place in an ice bath for 5 minutes, then peel the eggs.
- *** Read more tips how to cook eggs in the Notes section below
Make the avocado egg salad:
- Cut Avocado: Use a knife to slice the flesh of the avocado from top to bottom and then crosswise. Take a large-ish spoon, like a soup spoon, and scoop out all avocado square chunks (Watch me do this in the video here). Then add it to the medium bowl.
- Dice eggs into small chunks and add them to the bowl
- Add Avocado Mayonnaise, sea salt and squeezing fresh lemon
- Add finely chopped chives and coriander.
- Mix everything together
- Serve immediately by adding Avocado Egg Salad to whole wheat bread toast and top it with some more chopped chive and coriander
Watch How to do it
Zoe’s Notes
- Add 1 tablespoon of vinegar to the boiling water. The vinegar makes peeling the hard-boiled eggs super easy!
- Remember do NOT put the eggs directly into boiling water. If you do it, the eggs are more likely to crack because the air in the egg has less time to escape as the egg heats up.
- Storage: Avocado Egg Salad will last 3-5 days in the refrigerator. I recommend placing it in a storage container. Press a piece of plastic wrap on top of the salad, then place the lid on the storage container.
- If the avocado turns a bit brown (because of storing for a long time in the fridge), don’t worry, it is still safe to eat. But I recommend eating all straight away after you make it to keep the fresh taste and get all the nutrient benefits of the dish
Share this Post!
Enjoy!! xo~
Want to save this for later? Pin 1 of 2 images below!
GET YOUR FREEBIES HERE!
(WEEKLY MEAL PLANNER & GROCERY LIST PRINTABLE TEMPLATES)
Plus MY latest recipes and videos are delivered right to YOUR inbox.
Never miss a thing!
Leave a Reply