Paleo Avocado Egg Salad
Creamy, nutritious, and packed with fresh flavors, this Paleo Avocado Egg Salad is a wholesome spin on a classic favorite. Made with ripe avocados instead of mayo, this dairy-free, gluten-free recipe is a perfect choice for health-conscious eaters or those following the paleo lifestyle. Tangy lemon juice, zesty Dijon mustard, and vibrant fresh dill bring bright depth to the creamy avocado, while crunchy celery and sweet cherry tomatoes make every bite a texture-filled delight. Hard-boiled eggs are folded in for protein-packed satisfaction, making this quick and easy 20-minute recipe a perfect option for lunch, light dinners, or meal prep. Serve it on a bed of greens, scoop it into lettuce wraps, or enjoy it solo for a refreshing, low-carb meal that checks all the boxes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 2 pieces ripe avocado
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.25 cup red onion
- 2 tablespoons fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces celery stalks
- 1 cup cherry tomatoes
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan with a lid and remove it from heat. Let the eggs sit in the hot water for 10 minutes.
Meanwhile, dice the avocado and place it in a large mixing bowl. Add lemon juice and Dijon mustard and mash together with a fork until smooth.
Finely chop the red onion and fresh dill, then add them to the avocado mixture.
Season the avocado mixture with salt and black pepper, stirring well to combine.
After the eggs have finished cooking, drain the hot water and run cold water over them until they are cool enough to handle. Peel the eggs and roughly chop them.
Add the chopped eggs to the avocado mixture and gently fold them in until everything is well combined.
Finely chop the celery and halve the cherry tomatoes, then add to the egg salad.
Adjust seasoning if necessary. Serve the salad chilled or at room temperature, either on a bed of greens or alone.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 8.6 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 275 mg | 21% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2552 mg | 54% | |
*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.
