Food · Recipes

Lazy Meal: Avocado Egg Salad

I decided I’m going to start another series called “Lazy Meals”. These are some of my go-to meals that take less than 20min to create and are satisfying and good for you!

This one is a favorite of mine, because it evolved from a standard Lazy Meal of mine: Egg Salad. I used to just make it and load it up with mayo and blam, done. Over time, mayo has become something that I’m always looking to replace… My favorite coleslaw recipe is mayo-free and made with coconut milk… and I like it better than regular mayonnaise-y coleslaw (as do my friends). So, to take something that is pretty consistently related to being doused in mayo, and finding a great solution that makes it possibly even better than the original is something I strive for and get really pumped about!

Let’s get to it!

Ingredients: (Makes about 2c.)

  • 2 large eggs
  • 1/2 ripe avocado
  • finely diced onions (I would say mine amounted to about 2 tbsp.)
  • 1 tbsp. fat free mayo (can use any type of mayo or vegan mayo)
  • salt & pepper to taste


Set those eggs to boil! My perfect hard boiled egg is putting them on the heat until the water is vigorously boiling, then letting it boil for 1 minute, then take the pot off the heat and cover. Let sit for 10-15min and drain/run under cold water. This tends to make a nicely perfect yellow yolk without the grey ring from overcooking. You are pretty much letting the eggs cook themselves.


As for avocados – you want it to be ripe! For the mixing, you need the avocado to be nice and mushy to blend it up with the eggs. The key for finding a perfectly ripe avocado, when you are at the grocery store, find the bottom center of the ‘cado. Basically, directly south of the stem at the top. With your thumb, press near the bottom of the avocado, and if it gives a bit, you’re good! If it is still pretty solid, then the avocado is not soft enough yet.

Back to the recipe!

While the eggs are incubating (heh), cut your avocado in half and put the other half away for safe keeping (or putting on toast with balsamic vinegar for a savory breakfast treat). Score it while in the skin, and scoop out with a spoon into your bowl to mix. Dice your onion and add to the bowl.


Peel your eggs and use an egg slicer, or as I like to call it, an Egg Harp, and slice the egg both ways to essentially “dice” it. Add that to your bowl, then add your mayo, salt, pepper and any other of your favorite seasonings. I have a great, smoky, spanish paprika that is essential to any egg salad I make.

I like to toast up some nutty and seedy bread and blammo, there you have it! Enjoy!



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