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Avocado Egg Salad Recipe | Healthy Lunch Ideas

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Kayla Chandler Woolfolk
This avocado egg salad recipe is super healthy and easy to whip for for an on-the-go healthy lunch.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizers, Lunch, Snacks
Servings 4 servings
Calories 280 kcal

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Ingredients
 
 

  • 6 Eggs
  • 2 Large Avocados or 4 Small (ripe)
  • 1/4 C. Celery, chopped
  • 1/4 C. Red Onion, diced
  • 2-4 Tbsp Green Onion, chopped
  • 2-4 Tbsp Fresh Dill, minced
  • Juice from 1-2 Lemons, to taste
  • Sea Salt & Pepper, to taste
  • Serve with any of these: Gluten Free Bread, Healthy Crackers, Lettuce Wraps, etc.

Instructions
 

  • In a medium saucepan over high heat, bring water to a boil then gently add the eggs. Boil eggs for 10-12 minutes. Once done, immediately place the eggs in ice water for 10 minutes and then peel the eggs. After peeling the eggs, dice them into chunky pieces with a knife.
  • While eggs are boiling and cooling, go ahead and chop the herbs & vegetables.
  • In a large mixing bowl, add the avocados and mash with a fork until fully broken down. Then, add all remaining avocado egg salad ingredients and stir until fully combined.
  • Serve with gluten free bread, crackers, lettuce wraps, etc. This egg salad will stay fresh in the refrigerator for 3-4 days.

Nutrition

Serving: 1Calories: 280kcalCarbohydrates: 11gProtein: 10gFat: 22gFiber: 8gSugar: 1g
Keyword avocado egg salad recipe, avocado recipe, egg salad, egg salad recipe, healthy lunch idea, healthy lunch recipe, lunch recipe, lunchbox ideas, meal prep lunch
Did you make this recipe? Be sure to tag me on Instagram!@KaylaJChandler or #FeelinFabWithKayla