This is a sponsored post written by me on behalf of Delyse. All opinions are entirely my own.
It’s like guacamole meets egg salad minus the mayo! That’s the PERFECT description for this super easy and crazy healthy egg salad recipe! Oh…and you’re going to love it! This avocado egg salad pairs with crackers, chips, on a bed of lettuce, on bread, or on its own! Did you grow up eating egg salad? It was a staple recipe in our home growing up. My mom made it at least once a week. We always ate it after church and it was so good! She would boil the eggs and then chop them up and place them in a mixing bowl with a TON of mayonnaise, salt and pepper. It was scrumptious…but it wasn’t the healthiest. But I really loved it! And I really want my kiddos to enjoy it, as well! I knew there had to be a healthier way to make this easy egg salad recipe. And as an adult, I figured out how to do it. Avocado! Growing up in the south, I didn’t know anything about avocados. I had guacamole for the first time my junior year of college when I was living in California. Queue the avocado, please! To make my childhood favorite recipe, all I needed to do was substitute the mayonnaise with fresh avocado and add in a couple other healthy ingredients.
🛒 Ingredients You’ll Need
Let’s take a look at what’s in this Avocado Egg Salad so you can see why it’s healthy and delicious. I use 4 hard boiled eggs and an avocado to make this simple egg salad. That’s right…this egg salad is made without mayo! I also add a can of drained and rinsed black beans and then add in fresh cilantro, chopped green onions, and lime juice. Then, I add in a bit of salsa, chili powder, garlic powder, some salt, and pepper.
📋 Step-by-Step Recipe Instructions
Start off by placing 4 eggs in a pot of water and bring them to a boil. Once the water comes to a boil, boil the eggs for 10 minutes. After the eggs are done, peel and cut the eggs into quarters. Place them in a large mixing bowl along with a peeled avocado, fresh squeezed lime juice, chili powder, garlic powder, salt, and pepper. Next, grab a hand held potato masher and start mashing the ingredients together until they are combined. Expert Tip: If you don’t have a masher, you can use a fork. Next, add the black beans, salsa, fresh chopped cilantro, and chopped green onions to the mixture. Using the masher or a fork, mix all the ingredients together until combined. And that’s it! The easiest and quickest avocado egg salad recipe that is perfect served as a dip, salad, snack, lunch, or dinner! You can eat it so many different ways! This is the best egg salad recipe and one of my absolute favorite ways to eat it is with ips Sea Salt & Black Pepper chips. Do you guys remember my Churro Cinnamon Pumpkin Cookies with Cream Cheese recipe I posted. I made these fabulous cookies with the ips Churro Cinnamon chips and oh my goodness…so delicious! So I decided to start incorporating all their other chips into my diet. But when I say “chips”…don’t think “unhealthy chips”. No… ips chips and popcorn are low carb, nutritious, delicious, and packed with protein. Protein, yes PROTEIN! Protein chips! These chips are whole grain and contain no empty calories. So what does that equal? ZERO guilt! Just grab a chip and dip it into the bowl and enjoy! This avocado egg salad recipe really doesn’t get any easier than that!
You can boil your eggs ahead of time, just make sure you don’t overcook the eggs. Do you struggle with boiling and peeling eggs? I refer to this post on How To Make The Perfect Boiled Eggs often because it gives really helpful methods on how to get the perfect boiled egg every time.A lot of people ask me if this avocado egg salad turns brown after a couple of hours. If you eat it all in one serving you don’t have to worry about that. The highly acidic lime juice in this recipe helps keep it from turning brown. However; if it starts to turn, just stir it up and it will turn green again. Make sure you don’t overmix the ingredients. Avocado and cooked egg yolk are naturally creamy so you want to mix all the ingredients until they are all lightly combined. Store any leftovers in a container with a lid and place it in the fridge. It needs to stay chilled and should last for 2 days.Love love LOVE the cilantro in this recipe. Including the extra cilantro is my favorite way to enjoy this spread. I also like add in fresh dill to intensify the flavor.
🥗More Salad Recipes
If you’re looking for another healthy salad recipe, check out my Cauliflower and Pea Salad with Cashews. Crunchy cauliflower mixed with salty cashews and sweet peas pairs so well together! The velvety texture of the salad dressing is perfect for a side dish and super fast and easy to make! My Italian Style Pasta Salad is also a great choice because it’s refreshing and loaded with Italian seasoning, sweet peppers, fresh cherry tomatoes, broccoli florets, olives, and cheese cubes! It’s perfect for any get together or picnic! Update Notes: This post was originally published in March of 2018, but was republished with new photos, step-by-step instructions and tips in January 2021.
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