This healthy, no-mayo Avocado Egg Salad recipe has the refreshing flavors of dill, chives and lemon while being ketogenic diet and Whole 30 friendly. So delicious and makes such an easy breakfast or lunch.
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My husband loves Egg Salad Sandwiches.
In fact, I forget how much he loves them until I make some and he oohs and aahs over it for days.
If I was smart, I would remember this and have this be a go-to meal when I am just too tired to cook.
Apparently I didn’t wise up until I made this healthy and simple egg salad.
It dawned on me that as long as I have the hard boiled eggs on hand in the refrigerator, dinner would take a whole whopping 5 minutes to make.
Talk about a dream come true especially on hot summer days.
How to make egg salad healthy:
To make egg salad healthy it really does start with quality ingredients. Unfortunately, not all eggs are packing the same nutritional punch. Rather than listing all the different eggs, let me get right to the heart of the matter. There are many health professionals that believe organic pasture raised eggs are the best eggs for providing the highest nutritional density. One look at the nutritional profile and you can see why these eggs are recommended over factory farmed eggs. Here is the problem though, the term “pasture-raised” is an unregulated term meaning there is no set standard for how these eggs are raised. Here is the good news, The Cornucopia Institute has put together this Organic Egg Scoreboard that gives you a breakdown of practices of organic farms across the country and makes finding truly pasture-raised eggs much easier.
To make this easy egg salad recipe even more nutritionally dense avocados are substituted for the the traditional mayonnaise. Don’t get me wrong, I still absolutely love and feel highly confident using avocado mayonnaise (affiliate).
Tips for making this the best egg salad recipe:
- Chives and dill add an incredible freshness to this quick and healthy meal. This is by far my favorite dill because I very much trust Simply Organic and oh my goodness is this herb amazing tasting. (affiliate)
- Using fresh squeezed lemon juice adds an extra layer of brightness that make this salad irresistible. Plus it helps the avocados from turning brown. If you love lemons than this juicer is a must. (affiliate)
- Adding just a little bit of mustard helps to round out and marry all the flavors. Annie’s Yellow mustard is one of my favorites! (affiliate)
- Don’t forget to salt and pepper to taste.
- How to make this part of the Ketogenic diet? Using cucumber slices instead of bread is a tasty way to keep this on the low carb side. A few other options would be to use homemade Almond crackers or or Low Carb Paleo Tortillas.
- Other options to put egg salad on? Good old fashioned whole grain or sourdough bread is absolutely my favorite and honestly it is perfect for breakfast, lunch or dinner like this. Also stuffing a tomato would be an enjoyable lunch to pack for work.
- Make it ahead- Prepare the salad a few hours before serving to allow the flavors to meld. This is especially helpful for busy days or entertaining guests.
- Customize your seasoning- Adjust the salt, pepper, and lemon juice to suit your taste preferences. You can also experiment with additional herbs or spices for a unique twist.
- Dressing variations- Consider adding a dollop of Greek yogurt or mayonnaise for a creamier texture. Dijon mustard can be substituted for yellow mustard for a bolder flavor.
- Add crunch- Incorporate diced celery or red onion for added texture and flavor.
- Serve it warm- While traditionally a cold salad, try serving it slightly warmed for a different experience.
- Wraps- Use as a filling for wraps in easy Homemade Flour Tortillas.
- Brunch Delight- Serve on a bagel or toast for a delightful brunch option.
- Picnic Perfection- Pack it in a cooler and enjoy as a refreshing picnic lunch.
- Light Dinner- Pair with a simple green salad for a light and satisfying dinner.
- Soup and Sandwich- Make a sandwich with sour dough baguettes and pair with Tomato Basil Soup or Homemade Chicken Noodle Soup
- Party Appetizer- Serve as a dip with Homemade Sweet Potato Chips or as a topping for crostini at your next gathering.
- Lunchbox Favorite- Pack in a sandwich or wrap for a delicious and nutritious lunch.
Make it Your Own: Variations of Avocado Egg Salad
- Spicy Kick- Add a pinch of cayenne pepper or diced jalapeños for a spicy twist.
- Mediterranean Flair– Include diced tomatoes, cucumber, and feta cheese. Garnish with fresh oregano.
- Curry Fusion- Mix in curry powder and a handful of raisins for a flavorful curry-inspired version.
- BLT Remix- Fold in crispy bacon bits, chopped lettuce, and diced tomatoes for a BLT-inspired egg salad.
- Caprese Delight– Incorporate cherry tomatoes, fresh basil, and mozzarella balls for a Caprese inspired variation.
- Tex-Mex Fiesta- Add corn, black beans, diced red onions, and a squeeze of lime for a Tex-Mex twist.
Frequently Asked Questions
Can I use store-bought boiled eggs for this recipe?
If you’re short on time, pre-boiled eggs from the store work well. You can also use an egg cooker for convenience.
How do I prevent the avocados from turning brown?
Adding extra lemon juice (1/2 tbsp) over the top of the salad before storing helps prevent browning. Make sure to stir it in before serving.
Can I make this egg salad ahead of time?
Yes, this recipe can be prepared in advance. Store it in an airtight container in the refrigerator. However, for optimal freshness, it’s best consumed within 2 days.
Can I substitute fresh chives with dried chives?
Yes, you can use dried chives if fresh ones are unavailable. Use about 1 tablespoon of dried chives as a substitute.
Is mustard necessary?
The mustard adds a nice tang, but you can omit it if you don’t like it.
How can I adjust the consistency of the salad?
If you prefer a creamier texture, mash the avocado more thoroughly. For a chunkier salad, leave the avocado in larger pieces.
Avocado Egg Salad
- 8 large eggs *see notes above about type of egg
- 2 large ripe avocados *peeled & cut into chunks
- 1 tsp dill
- 3 tbsp fresh chives *chopped
- 2 tsp yellow mustard
- 3 tbsp lemon juice
- salt & pepper *to taste
- Place eggs into a medium sized sauce pan and cover with cold water by an inch. Leave uncovered and bring to a rolling boil. Once boiling cover and take off heat. Let sit in hot water for 10 min and then drain. Submerge eggs into ice water.
- When cooled gently crack eggs on countertop and peel. Cut into chunks and place into medium sized mixing bowl.
- To the mixing bowl add avocado chunks, dill, chives, mustard, lemon juice, salt and pepper.
- Mix well. Store in an air tight container. One additional trick is to cover with a 1/2 tbsp extra lemon juice placed over top of salad to help keep top layer from turning brown and then stir into salad before serving. Will keep for 2 days chilled.