Avocado Egg Salad

5 from 1 vote

Fast and easy Avocado Egg Salad is a delicious light and healthy snack or lunch recipe! Creamy avocado and hard boiled eggs are mixed with Mexican flavors for a light meal. Vegetarian, keto low carb, gluten free.

Cook Time5

Total Time5

Cuisine: Mexican

Course: Salad

Servings: servings

Calories: 337kcal

Equipment

Medium Bowl
Knife
Cutting board
Large Cooking Spoon
Masher or fork
Measuring spoons

Ingredients

4 large hard boiled eggs
1 avocado
2 Tablespoons plain Greek yogurt or mayonnaise, or sour cream
3 Tablespoons tomato diced
2 Tablespoons red onion finely diced
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon salt
1 Tablespoon lime juice (1 lime)
2 Tablespoons fresh cilantro optional, or fresh parsley or chives

Instructions

Make sure your eggs are cooked, cooled, and ready to go.
(I swear by the 5-5-5 Instant Pot method: 5 minutes manual pressure, 5 minutes natural release, 5 minutes ice bath - they peel like a dream!)
Peel and roughly chop the hard boiled eggs as desired based on your preference.
Cut open the avocado and remove the pit. Scoop the avocado flesh into a medium bowl, and mash the avocado.
Add the remaining ingredients and stir to combine.
Season to taste as desired.
Serve immediately or chill until ready to serve. Use plastic wrapped pressed down onto the salad to prevent browning.

Notes

If your eggs are not already cooked, this will add to cooking time.

The exact creaminess will vary with the size of the avocado. Adjust to your preference with more or less egg, avocado, or yogurt.

Nutrition