Avocado Egg Salad Recipe
This avocado egg salad is the kind of thing you make once and then keep finding excuses to make again. It’s creamy without the mayo, thanks to mashed avocado and a scoop of cottage cheese doing all the heavy lifting. It’s got that classic egg salad flavor you love, only lighter, fresher, and a whole lot friendlier to your heart and fridge life. Pile it onto toast, tuck it into a wrap, or just grab a spoon and call it lunch.
Servings: 4 Servings
Calories: 270kcal
Ingredients
- 8 hard-boiled eggs yolks and whites separated
- ¼ cup red onion finely diced, about 1/2 small red onion
- 2 tablespoons fresh chives finely sliced - scissors work well
- ½ cup cottage cheese
- 1 avocado
- 2 tablespoons dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2-3 tablespoons milk any neutral-tasting kind
Instructions
- Begin by adding the cottage cheese, avocado, egg yolks, mustard, smoked paprika, salt, and pepper to a food processor, and blend until smooth. You could also use an immersion blender with a mixing bowl here.½ cup cottage cheese, 1 avocado, 2 tablespoons dijon mustard, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon pepper, 8 hard-boiled eggs
- Add in the egg whites, diced red onion, and sliced chives. Pulse a few times making sure to leave some egg whites chunky.¼ cup red onion, 2 tablespoons fresh chives, 8 hard-boiled eggs
- If it's too thick, add 2-3 tablespoons of milk one tablespoon at a time until it reaches your preferred consistency.2-3 tablespoons milk
- Serve in a sandwich, wrap, in lettuce cups or as a dip with chips or crackers. Enjoy!
Notes
- Egg prep: Start with cold water when boiling eggs so they peel easier later.
- Peeling trick: Crack the shells and let them sit in cold water for a few minutes - the water sneaks under the shell and makes peeling a breeze.
- Texture: Don’t over-blend; a few chunks make it feel more like classic egg salad.
- Flavor boost: A dash of garlic powder or squeeze of lemon juice adds a little extra zip.
- Kid-friendly tip: Mash it a little smoother and spread it on crackers or toast for an easy snack.
- Make it fancy: Sprinkle with fresh herbs or smoked paprika before serving if you want it to look extra pretty.
STORAGE INSTRUCTIONS
- Fridge life: Store in an airtight container for up to 3 days. The lemon juice helps keep the avocado bright and fresh.
- Avoid browning: Press a piece of plastic wrap directly against the surface before sealing to keep the air out and color in.
- Stir before serving: Give it a quick mix when you pull it from the fridge; the texture smooths right back out.
- No freezing: Eggs and avocado don’t thaw well, so just make what you’ll eat within a few days.
Nutrition
Calories: 270kcal | Carbohydrates: 8g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 375mg | Sodium: 619mg | Potassium: 449mg | Fiber: 4g | Sugar: 3g | Vitamin A: 937IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 2mg