Dairy-Free Avocado Egg Salad
Creamy, zesty, and packed with wholesome ingredients, this Dairy-Free Avocado Egg Salad is the ultimate twist on the classic recipe. Perfect for those seeking a nutritious and allergy-friendly option, this salad replaces mayonnaise with ripe avocados for a rich, velvety texture. Brightened with fresh lemon juice and accented by the crunch of red onion and cucumber, it’s a light yet satisfying dish that’s full of flavor and freshness. Simple to make in under 25 minutes, this salad is ideal for meal prep or as a quick lunch served on crisp lettuce leaves, whole-grain crackers, or as a sandwich filling. With protein-packed eggs and heart-healthy avocados, it’s a vibrant and healthy dish that’s sure to become a staple in your kitchen!
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Recipe Information
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
Instructions
Place the eggs in a medium saucepan and cover them with cold water.
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.
While the eggs are cooking, halve the avocados and remove the pits. Scoop the flesh into a large mixing bowl.
Juice the lemon and add the juice to the avocados to prevent browning. Mash the avocados with a fork until smooth.
Once the eggs have finished cooking, drain and rinse them under cold water. Peel the eggs and chop them roughly.
Add the chopped eggs to the mashed avocado, and gently mix to combine.
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.
Add the diced cucumber to the mixture and gently fold it in to maintain its texture.
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
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 10.3 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
