Avocado-Carrot Egg Salad with Lemon
A creamy, nutrient-packed egg salad featuring finely grated carrots and mashed avocado, brightened by fresh lemon for a revitalizing lunch. This american-inspired salads (vegetarian) ready in about 15 minutes pairs hard-boiled eggs, grated carrots, medium avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 270 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 hard-boiled eggs
- 1/2 cup grated carrots
- 1/2 medium avocado
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Step 1: Peel and finely chop two hard-boiled eggs into a bowl. Add 1/2 cup grated carrots and mix well.
- Step 2: Cut 1/2 medium avocado in half, remove pit, and scoop flesh into a separate bowl. Mash with a fork until smooth, then stir in 1 tbsp olive oil and 1 tbsp lemon juice.
- Step 3: Combine avocado mixture with egg-carrot mixture. Season with 1/4 tsp salt and 1/8 tsp pepper, then toss until fully incorporated and creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Carrot Egg Salad with Lemon take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Carrot Egg Salad with Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hard-boiled eggs from drying out.
Can I substitute ingredients in Avocado-Carrot Egg Salad with Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Carrot Egg Salad with Lemon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado-Carrot Egg Salad with Lemon vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
