Simple Avocado Egg Salad Recipe is a healthy lunch that’s bursting with flavor! Crunchy pickles, creamy avocado, and protein-packed eggs feature in this dish. I like to make a big bowl of it ahead of time and reach for it all day!
I think I’m really getting the hang of this eating healthy thing. The real secret is to have a lot of healthy food prepped and ready to go in the refrigerator, so I can just reach for it when I’m busy or running out the door. So today I’ve taken protein-packed eggs mixed with avocado (yay for healthy fats!) in this simple avocado egg salad recipe. And I brightened up the recipe a bit by adding some chopped up dill pickle, Dijon mustard, and black pepper.
Egg salad is one of those dishes that never gets old. There’s a million different versions of this recipe out there, and I have yet to come across one that I don’t like. It’s good on a wrap or sandwich, but my personal favorite way to eat this avocado egg salad is on a lettuce wrap with a few slices of tomato. It cuts down on the carbs and calories, while leaving all of the good stuff!
It’s no secret that I’m kind of obsessed with avocados right now. Case in point, this chocolate avocado pudding and cucumber tomato avocado salad from earlier in the year. Avocado brownies, anyone? Or how about some Bacon Egg & Cheese Avocados?
I think you see my point.
Technically you can use the avocado here instead of the mayo. But I like to make this a little bit more on the creamy side. I used light mayo because it’s what I usually have in the house, and I’m trying to cut back on calories. But you can use what you have, be it full mayo or none at all. It’ll work either way. As with any recipe, make it the way you’re going to like it!
Simple Avocado Egg Salad Recipe is a healthy lunch that’s bursting with flavor! Crunchy pickles, creamy avocado, and protein-packed eggs feature in this dish. I like to make a big bowl of it ahead of time and reach for it all day!
- 6 large hard boiled eggs peeled and mashed
- 2 medium avocados peeled, pitted, chopped
- 1/2 medium dill pickle chopped
- 1/3 cup light mayonnaise
- 1/4 medium red onion chopped
- 1 tbsp dijon mustard
- 1/2 tsp black pepper
Mix everything in a bowl until well combined. Refrigerate, or serve in lettuce wraps or on gluten free bread.
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