Avocado Egg Salad Bowl

A creamy and protein-packed Avocado Egg Salad Bowl that’s perfect for a quick, low-carb lunch or light dinner. Fresh, filling, and full of flavor!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Lunch, Salad
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 large eggs hard-boiled and chopped
  • 1 ripe avocado mashed
  • 1 tbsp mayonnaise or Greek yogurt
  • 1 tsp lemon juice freshly squeezed
  • 1/4 tsp salt to taste
  • 1/8 tsp black pepper
Toppings
  • 1/4 cup chopped celery optional
  • 1 tbsp chopped chives for garnish
  • mixed greens for serving

Equipment

  • Mixing Bowl
  • Fork
  • Saucepan

Method
 

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 9–10 minutes. Transfer to cold water and peel once cool.
  2. In a mixing bowl, mash the avocado until smooth.
  3. Add chopped eggs, mayonnaise, lemon juice, salt, and pepper. Stir until well combined.
  4. Mix in chopped celery if desired.
  5. Serve over a bed of mixed greens and sprinkle with chives for garnish.

Notes

This salad keeps well in the fridge for up to 2 days. Add a dash of hot sauce or Dijon mustard for extra flavor.