Avocado Egg Salad (Edit recipe)

Avocado Egg Salad is a twist on the classic made without mayo! You'll love the fresh cilantro as an added addition, and ultimate ease of making this simple lunch.

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	4
Fat:	0 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	537 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Amy Rains

View original recipe

Serves: 4

Ingredients

6 Eggs
1.5 Avocado, about 3/4 mashed
2 Tbsp Lime Juice
1 tsp Ground Cumin
1 tsp Paprika
1 tsp Salt, more to taste
.5 tsp Black Pepper
3 Tbsp Cilantro, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin by making your hard boiled eggs. You can boil the with these instructions, or see below in the notes for the air fryer variation! For boiling: place your eggs in a large pot. Cover with cold water (this helps to prevent cracking). Heat to a boil, then turn heat off and cover with a lid. Let sit for 15 minutes. Remove eggs, and let sit in cold water for another few minutes. You can store your eggs hard boiled with shell on at this point. When ready to make your egg salad crack the eggs and start peeling from the bottom (rounder side).
Mash your eggs with a fork or pastry knife. Set aside.
In another bowl, mash your avocados. Add in lime juice, spices, and salt. Slowly fold in to the egg mixture, continue to mix.
Sprinkle with cilantro when ready to serve.
Serve over bread, salad, or in a wrap.

Notes

To make your eggs in the air fryer: Preheat the air fryer to 260 for a few minutes. Place the eggs in the basket of your air fryer and cook for 17 minutes. Remove and immediately place in an ice bath until the eggs are cooled and ready to peel.