Avocado Cilantro Egg Salad is such an easy lunch or side dish with minimal prep time! You’ll love this variation of the classic egg salad that is mayo free and so flavorful. The Avocado and cilantro give this classic dish a fun twist! Paleo, Keto and Whole30 compliant.
Classic Egg Salad with an Avocado Twist!
With Easter just around the corner, I know you may have some use for some hard boiled eggs! I love deviled eggs, egg salad, and just slicing eggs on top of my regular salads. But today, I am sharing with you a twist on a childhood classic: egg salad. But this one is waaaaaaaaaay better!
We’re upping the nutrient density using avocado in place of mayo, and including some fresh cilantro for added vitamins and minerals! As a nutritionist, I love these simple and tastier swaps. This Egg Salad is Paleo, Keto, and Whole30 compliant!
Hard Boiled Eggs in the Air Fryer
To make Avocado Egg Salad, we need hard boiled eggs. My preferred method: the Air Fryer!
Something about filling a pot up with water and boiling water seems a bit more difficult, haha. The Air Fryer is honestly the easiest method ever! All you do is 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.
How to make Avocado Egg Salad:
This recipe is so darn easy! Besides the eggs, here are the other ingredients we need for this recipe:
- Lime juice
- Sea salt
- Smoked Paprika
The directions for this simple egg salad, couldn’t be easier! Once your eggs are cooled, peel them and add to a bowl. Mash with a fork or pastry knife.
In a separate bowl, mash the avocado with lime juice, cumin, sea salt, and paprika. Combine the eggs with the avocado mixture.
Add cilantro to the top, and you are ready to serve!
Serving and Storing
There are several ways to enjoy and eat this avocado egg salad. You can serve over a bed of greens, in a tortilla as a wrap, on top of bread, or over greens for a tasty lunch.
You can store in the fridge for up 3 days, but because of the avocado, it will start to brown a bit. It’s still tasty! The lime juice will help with preventing the browning.
Meal Prep Lunches you will love
Looking for some more meal prep lunches to try? If you love this egg salad, you’ll love the following:
Avocado Egg Salad
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.
- 6 large eggs
- 1 1/2 avocados about 3/4 cup mashed
- 2 tbsp fresh lime juice
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt + more to taste
- 1/2 tsp black pepper
- 3 tbsp chopped fresh cilantro
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, continuing to mix.
Sprinkle with cilantro when ready to serve.
Serve over bread, salad, or in a wrap.
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.