Dairy-Free Avocado Egg Salad
Brighten up your lunch routine with this creamy and flavorful Dairy-Free Avocado Egg Salad, a wholesome twist on the classic favorite. This recipe swaps mayo for ripe avocados, creating a rich and velvety base that’s not only dairy-free but packed with healthy fats. Freshly squeezed lemon juice adds a zesty tang while finely chopped red onion, parsley, and Dijon mustard bring layers of vibrant flavor to every bite. The diced cucumber adds a refreshing crunch, and the whole dish comes together in just 25 minutes, making it a quick and easy meal option. Serve this versatile egg salad on crisp lettuce leaves for a light, gluten-free lunch, or use it as a satisfying sandwich filling. Perfect for meal prep, picnics, or midweek meals, this recipe is a must-try for anyone looking to enjoy a nutritious and irresistibly creamy dish without the dairy.
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Ingredients
- 6 large eggs
- 2 ripe avocado
- 1 small lemon
- 0.25 cup, finely chopped red onion
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 small, diced cucumber
- 8 leaves, for serving lettuce leaves
Directions
Step 1
Place the eggs in a medium saucepan and cover them with cold water.
Step 2
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit in the hot water for 9-10 minutes.
Step 3
While the eggs are cooking, halve the avocados and remove the pits. Scoop the flesh into a large mixing bowl.
Step 4
Juice the lemon and add the juice to the avocados to prevent browning. Mash the avocados with a fork until smooth.
Step 5
Once the eggs have finished cooking, drain and rinse them under cold water. Peel the eggs and chop them roughly.
Step 6
Add the chopped eggs to the mashed avocado, and gently mix to combine.
Step 7
Add the finely chopped red onion, chopped parsley, Dijon mustard, salt, and black pepper to the egg and avocado mixture. Mix all the ingredients until well combined.
Step 8
Add the diced cucumber to the mixture and gently fold it in to maintain its texture.
Step 9
Serve the avocado egg salad on fresh lettuce leaves and enjoy. It's also great eaten as a sandwich filling or a topping on whole-grain crackers.
Nutrition Facts
| Serving size | (656.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 678.0 |
| Total Fat 46.7g | 0% |
| Saturated Fat 11.6g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 1116mg | 0% |
| Sodium 1978.5mg | 0% |
| Total Carbohydrate 24.7g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 6.8g | |
| Protein 42.2g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 245.8mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1321.4mg | 0% |
Source of Calories