Whole30 Avocado Egg Salad
Creamy, vibrant, and perfectly balanced, this Whole30 Avocado Egg Salad is the ultimate guilt-free indulgence for clean eating enthusiasts. Packed with protein-rich hard-boiled eggs and the heart-healthy creaminess of ripe avocados, this recipe is elevated with zesty lemon juice, Dijon mustard, and aromatic fresh herbs like chives and parsley. Easy to prepare in under 30 minutes, this salad is Whole30-compliant, paleo-friendly, and bursting with flavor from subtle spices like garlic and onion powder. Serve it as a wholesome snack, a light lunch atop crisp greens, or wrapped in butter lettuce for a satisfying, gluten-free meal. With its refreshing tang and nourishing ingredients, this avocado egg salad is your go-to for a healthy, crave-worthy dish that’s perfect for meal prep!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 2 ripe avocado
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 9-12 minutes, depending on your desired level of doneness.
While the eggs are cooking, prepare a bowl of ice water.
After the eggs have cooked, transfer them to the ice water to cool for at least 5 minutes. This will make peeling easier.
While the eggs are cooling, cut the avocados in half and remove the pits. Scoop the avocado flesh into a large mixing bowl.
Add the lemon juice to the avocado and mash it with a fork until mostly smooth.
Peel the cooled eggs and chop them into bite-sized pieces. Add the eggs to the avocado mixture.
Add the Dijon mustard, chives, parsley, garlic powder, onion powder, salt, and black pepper to the bowl.
Gently mix all the ingredients together until the salad is well combined. Adjust seasoning to taste if needed.
Serve the avocado egg salad on a bed of greens, in lettuce wraps, or simply on its own. Store any leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 1.7 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 236 mg | 18% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2009 mg | 43% | |
*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.
