High Protein Avocado Egg Salad (10-Min Mayo-Free Recipe)
A vibrant, creamy egg salad made with avocado instead of mayonnaise, packed with protein and fresh flavors. Perfect for a quick, healthy lunch.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Chopping and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 large eggs
1 ripe avocado
1 cup grape tomatoes, chopped
1/4 cup red onion, finely chopped
1 clove garlic, minced
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp dill (or to taste)
Salt and pepper, to taste
Instructions
Bring a saucepan of water to a boil; add eggs and boil for 10 minutes. Drain and cool in ice water before shellying.
Mash the cooled eggs in a bowl using a fork.
Add chopped avocado, tomatoes, red onion, garlic, lemon juice, olive oil, and dill.
Mix ingredients thoroughly until a creamy texture forms. Season with salt and pepper.
Notes
For extra protein, top with croutons or chopped nuts
Serve with whole grain bread or lettuce wraps
Store in an airtight container in the fridge for up to 2 days