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Avocado Egg Salad

Name: Avocado Egg Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: English
Ingredients: 12 large eggs, hardboiled; 3 tablespoons of dijon mustard; 1 tablespoon of mayo; 1 teaspoon of dried basil; 2 tablespoons of onion, finely chopped; 2 avocados, mashed; salt & pepper to taste

★★★★★5 from 2 reviews

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This Avocado Egg Salad is a healthy and satisfying breakfast recipe that’s perfect for St. Patrick’s day! This 30 minute meal is easy to make with just a few ingredients.

The Best Avocado Egg Salad Recipe

This low carb, creamy, green and tangy Avocado Egg Salad is the “mac-daddy” of all Egg Salads with a minimal amount of mayonnaise.

I’m not sure if it’s the “Luck’o’the Irish” or luck of the avocado that I concocted this recipe. In either case it is heavenly!

I did learn something while I was making it though. And that is… how in the world to make a hardboiled egg that peels with EASE!

I’m a little ashamed to say that I spent at least 30 minutes peeling the 12 eggs for this dish. Yup, absolutely ridiculous! I found myself just wanting to throw them on the counter because I was getting so frustrated picking off the tiny pieces of broken shell. Let’s just say, patience in not one of my virtues. 🙂

How to Make Perfect Hard Boiled Eggs

But just so you know, I have since found the trick. Thanks to my faithful Facebook fans! 🙂 I threw the question out there to see what your tips and tricks for hardboiled eggs were and the response was great!

This is what I found to work. Put the eggs in the pot, fill it with cold water, bring to a boil, once its boiling cover it, remove from heat, and let sit for 15-20 minutes. Then transfer eggs to an ice bath and voila! Easy to peel eggs!!! Hurray!

Ok, so back to this absolutely delicious Avocado Egg Salad. From my egg-xperience, {okay, corny I know, but I just couldn’t resist}, most egg salads are loaded with tons of mayo and taste more like the mayo than anything else. To be honest, I want to taste the egg and always like a bit of tanginess in my egg salad so I usually add stone ground or dijon mustard.

This time I decided to make it creamy and GREEN in celebration of St. Patricks Day so I added avocado. Let me tell you, this will be the go to egg salad recipe from now on in my house. So delicious. My little man was eating it while I was still stirring it up because he couldn’t wait for me to transfer it to the plate! 🙂 I hope you enjoy!

How to Make an Avocado Egg Salad

To get started, place 12 large eggs in a large stock pot. Cover with cold water, place on stove over medium high heat. Bring to a boil.

Once boiling, place cover on pot and remove from heat. Let eggs sit in hot pot for 15-20 minutes.

Then transfer eggs to an ice bath and let sit for 5-10 minutes. Peel shell off hard boiled eggs and place in a large bowl. Using a fork, chop up eggs.

Next add 2 tablespoons of finely diced onion, 3 tablespoons of dijon mustard, 1 tablespoon of mayo, 1 teaspoon of dried basil, and salt and pepper to taste.

Mix to combine. Next, add 2 mashed avocados and stir to incorporate. Serve as an egg salad sandwich in a pita pocket, over bread, or with a lettuce cup, if desired!