Healthy Egg Salad (mayo free)

Using avocado instead of mayo in this egg salad cuts the amount of fat and calories in half plus it’s the “healthy” kind of fat!  And my little trick is to add pickle juice to the mashed avocado.  The pickle juice adds the vinegar, salt, and some bonus garlic flavor all in one easy step and it very closely mimics the flavor of mayo.  If you are new to substituting avocado for mayo, you can always start with half mayo and half mashed avocado until you get used to the flavor – this really helps when you’re trying to get your kids used to the change.

This recipe is super simple!  Just throw all the ingredients in a small bowl and mash the avocado and eggs with a fork.  Then give it a stir and serve!  If you are doing Whole 30, make sure that your pickle juice is Whole 30 compliant.  Most brands of pickles add dyes and preservatives.

Variations:  Add diced cucumber or red pepper instead of celery, sprinkle with cayenne pepper or Old Bay.

I like to serve this on organic multi-grain crackers but it also tastes great on gluten-free bread or in a romaine lettuce leaf if you’re keeping it whole 30.

Print Recipe

Healthy Egg Salad

Egg Salad made with mashed avocado and pickle juice

Course

Main Dish, Snacks

Prep Time

5 minutes

Servings

people

Ingredients

• 2 hard boiled eggs
• 1/2 avocado
• 1 Tbsp. pickle juice
• 1 tsp. mustard
• pinch salt
• pinch pepper (optional)
• 1/2 stalk celery, diced small (optional)

Course Main Dish, Snacks Prep Time 5 minutes Servings people Ingredients 2 hard boiled eggs 1/2 avocado 1 Tbsp. pickle juice 1 tsp. mustard pinch salt pinch pepper (optional) 1/2 stalk celery, diced small (optional)

Instructions

1. Put all ingredients in a small bowl and mash avocado and eggs together with a fork. Stir until combined.

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