Creamy, refreshing, and packed with nutrient-dense fuel, this avocado egg salad is the perfect blend of protein, healthy fats, and crunch. Unlike store-bought spreads filled with mayonnaise and additives, this version uses ripe avocado for a silky texture and a boost of heart-healthy monounsaturated fats.

Eggs provide complete protein and essential nutrients like choline, which supports brain health and focus. Avocado delivers potassium for electrolyte balance and fiber for steady digestion. A splash of lemon juice adds brightness and vitamin C, while celery lends satisfying crunch and hydration. Together, these ingredients create a balanced meal that supports energy, satiety, and mental clarity.

This is not just a quick sandwich filler — it’s a clean, sustaining option for breakfast, lunch, or a post-workout recharge.

‍

‍

Ingredients

Base

• 2 boiled eggs, peeled and chopped
• 1 ripe avocado, peeled and pitted
• 1 tbsp lemon juice
• 1 celery stalk, finely diced
• Salt and freshly ground black pepper to taste

Optional Toppings

• Sliced radishes
• Fresh herbs like dill, parsley, or chives
• Everything bagel seasoning

Instructions

1. In a medium bowl, mash avocado with lemon juice until mostly smooth.
2. Add chopped boiled eggs, diced celery, salt, and pepper. Gently fold until evenly mixed.
3. Adjust seasoning to taste.
4. Serve on whole-grain toast for a hearty meal, or spoon onto crisp lettuce leaves for a lighter option.
5. Garnish with herbs, radishes, or seasoning if desired.

Quick FAQ

Can I make this in advance?
Yes — prepare and store in the fridge for up to 2 days. To prevent browning, press a piece of parchment directly onto the salad’s surface before sealing.

What can I use instead of celery?
Try diced cucumber, green onion, or bell pepper for a different crunch profile.

Can I add more protein?
Mix in extra boiled egg whites, top with smoked salmon, or serve alongside grilled chicken for an added protein boost.

‍