The Green Upgrade
Forget the heavy mayo—we’re using the “nature’s butter” for this one. This Guacamole Egg Salad takes the creaminess of ripe avocados and blends it with the satisfying protein of hard-boiled eggs. With a splash of lime to keep it bright and a hint of jalapeño for heat, this is the freshest way to do lunch. It’s vibrant, healthy, and incredibly filling.
The ingredient
The Basics
- Hard Boiled Eggs6 Large
- Ripe Avocado1 Large
- Lime Juice1 tbsp
- Red Onion (Minced)2 tbsp
The Flavor Burst
- Fresh Cilantro2 tbsp
- Jalapeño (Optional)1 tsp
- Salt & PepperTo Taste
- Garlic Powder1/4 tsp
The instruction
The Guac Base: In a medium mixing bowl, scoop out the avocado. Add the lime juice (this prevents browning!) and mash with a fork until you reach your desired consistency—I prefer a few small chunks for texture.
Prep the Eggs: Peel and roughly chop your hard-boiled eggs. If you like a creamier salad, chop them finely; for a rustic version, keep the pieces larger.
The Big Mix: Fold the chopped eggs, minced red onion, cilantro, and jalapeño into the avocado mash. Stir in the garlic powder, salt, and black pepper until everything is beautifully green and coated.
Serving: Scoop it onto toasted sourdough, tuck it into a whole-wheat wrap, or serve it in large lettuce cups for a low-carb option. This is best served immediately to enjoy the avocado’s peak freshness!
Guacamole Egg Salad Guide
Cook eggs fully, cool them quickly, and chop them after chilling. Mash avocado with lime before folding in eggs, herbs, and seasonings.
- Keep refrigerated until serving.
- Do not leave at room temperature beyond 2 hours.
- Use within 1–2 days for best color and texture.
- Do not freeze avocado egg salad.
FAQ
How do I slow browning? Use lime and press wrap directly against the surface. Can I make it spicy? Add jalapeño or chipotle gradually. What can replace mayonnaise? The avocado supplies creaminess, so none is required.
For another egg option, see our deviled eggs.
