Lighten up your lunch by swapping out the mayo for avocado in this easy recipe for guacamole egg salad! Cheery radishes give this easy dish a little sass.
I have an uneasy relationship with egg salad. One the one hand, I love eggs in any way shape or form (my current favorite form is eggs in clouds!) but when you start introducing mayonnaise into the mixture…well, I start to get a little antsy. I recently made peace with a mayo-based form of egg salad with my recipe for torn egg salad, but during our last round of the Whole 30, a lightbulb went off in my head.
What if I swapped out the mayo for the healthy, creamy goodness of mashed avocado? And what if I zipped up that mashed avocado by adding a few ingredients that took it into guacamole territory? Well, let’s just say that egg salad and I are now besties. Let’s make it!
You want to start with 4 hard-boiled eggs, and here’s my friend Robyn’s fabulous method for making those. I like to keep hardboiled eggs in the fridge At All Times, and the Southern husband has mastered the art of making hardboiled eggs, so I am never without them. My favorite healthy snack! Happy sigh.
Anyway, you want 4 cold or room temperature hard boiled eggs, which you are going to peel and tear or chop into pieces. Now grab an avocado, scoop out the creamy insides (and here is my friend Elise’s perfect way to deal with avocados!) and mash it all up. Add the juice of one lime and a pinch of sea salt and mash again, and by the way, you have just made guacamole. Tenderly stir that guac in with your eggs.
Now you can go ahead and eat this scrumptious guacamole egg salad just as it is, but I like adding one more ingredient, just for a little sass.
Paper thin slices of cheery, spicy radishes. They are the perfect finishing touch. Pile it on a bed of lettuce and put a few slices of lime on the side for good luck.
I sprinkled mine with a little parsley, mainly because it is finally fresh herb season and I have parsley growing both inside and outside, but you could use a handful of chopped basil, or a grinding of fresh pepper, or all three. One way or the other, I think you are going to love this spin on an old classic. Guacamole egg salad! Tell me if you have any other radical egg salad ideas!
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Guacamole Egg Salad
Prep Time: 10 minutes- Total Time: 10 minutes
Yield: 4 servings 1x
Category: Lunch
Method: No Cook
Cuisine: American
Print Recipe
Pin RecipeIngredients
- 4 hardboiled eggs
- 1 ripe avocado
- Juice from one lime
- Pinch of sea salt
- One radish, sliced thinly (optional)
- About 2 cups of lettuce, torn
- Fresh chopped parsley and/or basil, for garnish
Instructions
- Peel the eggs and tear or chop them into pieces. Place in a medium sized bowl.
- Scoop the insides out of the avocado, place on a plate and mash with a fork or a potato masher. Add the lime juice and salt and mash again.
- Gently stir the avocado mixture into the eggs until just combined.
- Divide lettuce among 4 places, top with egg salad, and garnish with radishes and herbs.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
I don’t like mayo at all, but I love avocado so I will definitely be giving this a try.
Hey Sarah! I hope you love it!