Healthy Avocado Egg salad (no mayo!)

This avocado egg salad without mayo is quickly and easily prepared and makes for the perfect dip or bread spread. To top it all off, it is delightfully creamy, healthy, and tastes incredibly delicious.

An exciting twist on the traditional egg salad with Greek yogurt, therefore omitting mayonnaise but loaded with healthy fatty acids provided by the avocado.

Vegetarian, low carb, high in protein, and super yummy. It pretty much checks off all the boxes in terms of mindful yet enjoyable eating.

Ingredients

You will only require a few simple everyday ingredients to create this healthy avocado egg salad:

• Eggs: You’ll need hard-boiled eggs for our salad. It’ll take approximately 8-11 minutes (depending on size), so plan accordingly. Once the time is up, immediately run cold water over the eggs and let them cool completely. If you are strapped for time, you may also just prep your eggs that morning or the day before. Perfect way to also use up any leftover eggs you may have in the fridge. 😉

• Avocado: Since we will have to mash up the avocado, make sure to grab ripe ones. Not blackened yet, just semi-soft to the touch. I know this is not the easiest task when it comes to avocados ;). In case you’re not able to score a large avocado, two smaller ones will do fine as well.

• Dijon Mustard: As far as I’m concerned, a little mustard simply goes hand in hand with a good egg salad. If you would like to add some lime juice as well, make sure to add it in sparingly and adjust further down the road, if needed.

• Scallions/Chives: By adding in scallions, the taste will intensify slightly. Adding in chives will keep it on the milder side. This all depends on your preference, and you may add accordingly.

Instructions

Creating the avocado egg salad without mayo is surprisingly easy in terms of preparation.

Step 1

Let’s get started on our avocado mash first.

Simply cut your avocado in half lengthwise, running your knife around the seed. Then, twist the two halves in opposite directions until they can easily be pulled apart. Remove the seed and continue to scoop out the flesh using a spoon. Place the flesh in a bowl and mash well with a fork.

Mix in the Greek yogurt and mustard until everything is smooth and creamy.

Step 2

Peel 2 of the 6 hard-boiled eggs and mash them with a fork. The eggs should resemble a coarse mass, much finer than when chopped with a knife. When done, fold these into your avocado cream.

Step 3

Peel the remaining 4 eggs, dice them into small bite-sized chunks, and add them to the avocado mix as well.

Don’t worry if they seem to fall apart while folding them in; it will work well with this salad’s overall desired consistency.

Step 4

Rinse and dry your spring onions or chives, then chop them into fine rings. If you’ve scored some chunky spring onions at the store, feel free to cut them in half lengthwise before slicing them finely.

You may measure the amount of spring onions or chives with your heart. It’s entirely up to you how pungent you want your salad to be. Your kitchen, your rules. If you wish to keep some for later decorating purposes, you’re welcome to do so.

Now, fold your “greenery” into your avocado cream.

Step 5

Lastly, thoroughly season your salad with salt and black pepper.

Add a dash of chili flakes or crushed red pepper flakes to your creation to give it another little kick.

The Perfect Consistency

In terms of texture, the egg salad with avocado is laid out to be more of a dip. Yet, its delightful creaminess also makes for the ideal bread spread.

Of course, you can adjust the consistency according to your preference. For one, chopping the eggs into even smaller chunks will increase creaminess and velvetiness. By doing so, it would “read” even more like bread spread.

On the other hand, you can make it more salad-like by reducing its creaminess. Do this by cutting some of the avocado into small pieces rather than mashing it. Also, instead of mashing the eggs with a fork, cut them into larger pieces and, if necessary, decrease the amount of Greek yogurt.

Here’s the exact recipe: