Whole30 Avocado Egg Salad
Creamy, flavorful, and entirely guilt-free, this Whole30 Avocado Egg Salad is a must-try for anyone seeking a healthy yet satisfying meal. Packed with protein from hard-boiled eggs and the velvety richness of ripe avocados, this paleo-friendly recipe skips the mayo while delivering loads of flavor thanks to a zesty splash of lemon juice, Dijon mustard, and fresh herbs like chives and parsley. Seasoned with a touch of garlic and onion powder, this wholesome salad comes together in just 25 minutes, making it perfect for meal prep, a quick lunch, or even a light dinner. Serve it on a bed of crisp greens, tucked into lettuce wraps, or enjoy it as-is for a nutritious dish that's as delicious as it is nourishing. Whether you're following a Whole30 plan or just looking for a fresh spin on egg salad, this recipe is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 large eggs
- 2 ripe avocado
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Step 2
Once the water reaches a boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 9-12 minutes, depending on your desired level of doneness.
Step 3
While the eggs are cooking, prepare a bowl of ice water.
Step 4
After the eggs have cooked, transfer them to the ice water to cool for at least 5 minutes. This will make peeling easier.
Step 5
While the eggs are cooling, cut the avocados in half and remove the pits. Scoop the avocado flesh into a large mixing bowl.
Step 6
Add the lemon juice to the avocado and mash it with a fork until mostly smooth.
Step 7
Peel the cooled eggs and chop them into bite-sized pieces. Add the eggs to the avocado mixture.
Step 8
Add the Dijon mustard, chives, parsley, garlic powder, onion powder, salt, and black pepper to the bowl.
Step 9
Gently mix all the ingredients together until the salad is well combined. Adjust seasoning to taste if needed.
Step 10
Serve the avocado egg salad on a bed of greens, in lettuce wraps, or simply on its own. Store any leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Facts
| Serving size | (651.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 930.9 |
| Total Fat 75.2g | 0% |
| Saturated Fat 15.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1116mg | 0% |
| Sodium 1742.2mg | 0% |
| Total Carbohydrate 36.7g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 1.7g | |
| Protein 42.9g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 235.8mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 2008.6mg | 0% |
Source of Calories