Tangy avocado dill egg salad that is dairy free, that’s right no mayo! Just avocados, eggs, herbs, celery, lemon juice and salt & pepper. Whole30 approved, super tasty, nutritious and easy to make.
Eggs are so versatile for breakfast and incredibly nutritious, low in calories, high in protein, folate, phosphorous, selenium and Vitamins, A B2, B5 and B12. We love eating eggs on the weekend and this avocado dill egg salad is the perfect snack or go to brunch right after a workout.
Egg salads are nothing new, they are simple but effective and you can’t really go wrong by adding fresh avocados and dill. This is such a great twist to a classic dish and makes for a great recipe everyone can keep on hand for an easy healthy lunch idea!
This version of an egg salad has quickly become one of our weekend breakfast go to meals. Avocados give the egg salad its creaminess you would typically get from mayo and add healthy fats. Adding dill pickle relish and fresh dill give it a nice tangy flavour that is truly addicting! Why didn’t I eat my egg salads like this before?
Meal prep your eggs and make them ahead of time, have them ready to go in the refrigerator to use however you like depending on your mood. Because were always on the go, rushing from the gym to running errands and walking the dogs, having hard boiled eggs already makes life so much easier! My husband is so impatient and always so hungry after the gym, he drives me nuts in the kitchen always asking when the food will be ready so this is a great trick to shorten your cooking time.
This is such a delicious egg salad that’s perfect for quick lunches, brunch or even meal-prep for lunches. I sent my husband to work with 2 days’ worth of avocado dill egg salad, he couldn’t stop eating it. If you meal prep it, remember it only last 2 days, the avocados will start to turn brown. The ingredients are very simple, but the combination of them combined with the dill really elevates this recipe. You can enjoy this on its own for a low-carb, Whole30 meal, or enjoy it on a piece of toast, between two slices of bread or even our fav everything bagel for a fresh tasting delicious sandwich!
To make the hard boil the eggs:
1 Add eggs to a sauce pot, cover with water and bring to a boil. Cook for about 12 minutes, turn heat off and let rest off the hot burner for 2 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
Assemble the egg salad:
2. Mash the avocados in a bowl with the back of a spoon or fork until mostly smooth. Add the eggs to the avocados, stir to combine, add the fresh chopped herbs, celery, relish, green onion, lemon juice, salt & pepper. Mix everything together.
3. Garnish with extra chopped dill, fresh cracked
pepper, everything bagel seasoning and green onions.
4. Serve immediately at room temperature, or chill and
serve cold on its own or on your favorite bread.