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You read that right! In this awesome new take on the traditional egg salad I’m tossing away the mayo which, really, has absolutely no health benefits and is more like a jar o’ lard to me and added the best fat of all: the avocado! Avocados are powerhouses of goodness containing no fewer than 25 essential nutrients including vitamins A, B, C, E, and K, copper, iron, phosporus, magnesium, and potassium. They also include heart-healthy monounsaturated fats and have been known to help ward of heart disease, lower cholesterol levels, they’re good for eye health, reduces the risk of stroke, controls blood pressure and encourages a healthy nervous systems among a whole host of other amazing benefits.

Avocados are my favourite form of fat but they are the fattiest of all the fruit so you if you’re wanting to lose weight, don’t be scared of them, just use about a quarter of the fruit at a time.

This ain’t your mom’s egg salad recipe! It’s so bloody easy to make and so much healthier than the traditional egg salad. And like the old fashioned egg salad, you can customize it to your hearts content!

Mayo-less Avocado Egg Salad


  • 5 hard boiled egg whites
  • 2 hard boiled egg yolks
  • 1 avocado
  • 1/2 lemon
  • 1/2tbsp red wine vinegar
  • 2tsp smoked paprika
  • 1tsp salt
  • dash of freshly ground black pepper

To Make:

  1. Add all ingredients to a food processor and pulse until thoroughly mixed but still a bit chunky.
  2. Uh… That’s all there is to it so um… I guess this step would be: “Serve with your favourite bread” or whatever.
  3. I guess if you don’t have a food processor then you’d want some extra steps so in that case you would mash everything but the egg whites in a large bowl, roughly chop the boiled egg whites and add them to the avocado mixture. Mix roughly THEN serve with your favourite bread.
  4. No more steps! Go eat!

You can then customize it whichever way you like. If you want a little added crunch, I’d suggest adding about one diced stalk of celery. If you like it spicy, you can add a dash of cayenne powder or 1-2 fresh jalapeño peppers (seeded or not, it’s your choice). Have fun with it!

Serves 4

Nutritional Info (per serving): Calories 120, Carbs 6, Fat 9, Protein 9, Sugar 1, Sodium 526


  1. Shannon Sinclair says:

    Yah thanks for posting this…I cannot WAIT to try it

    • ThereseLean says:

      Your wish is my command! I think I would also add that you may want to wait to add the egg whites until you’ve pulsed the rest of the ingredients a couple of times. It all depends on how you like the consistency of your egg salad. If you like it more like a spread, throw all the ingredients together, if you like the eggs a bit chunky pulse the rest first and then add the egg whites for a couple of pulses.

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