Mashed Avocado and Egg Salad with Lemon Vinaigrette
Creamy avocado and chopped hard-boiled eggs tossed in a bright lemon vinaigrette for a refreshing, nutrient-packed meal. This american-inspired keto (vegetarian, low-carb) ready in about 15 minutes pairs avocado, hard-boiled eggs, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 ripe avocado
- 4 hard-boiled eggs
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 tsp Dijon mustard
- 1 cup mixed greens
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pit and mash 2 ripe avocados in a medium bowl until smooth, then stir in 4 chopped hard-boiled eggs and 2 tbsp lemon juice.
- Step 2: Add 1/4 cup olive oil and 1/2 tsp Dijon mustard to the avocado mixture, whisking until creamy and well combined.
- Step 3: Season with salt and pepper to taste, then toss with 1 cup mixed greens (kale, spinach, arugula) until evenly coated.
- Step 4: Serve immediately for a light, satisfying salad with no cooking required.
Frequently asked questions
How long does Mashed Avocado and Egg Salad with Lemon Vinaigrette 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 Mashed Avocado and Egg Salad with Lemon Vinaigrette?
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 avocado from drying out.
Can I substitute ingredients in Mashed Avocado and Egg Salad with Lemon Vinaigrette?
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 Mashed Avocado and Egg Salad with Lemon Vinaigrette 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 Mashed Avocado and Egg Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best avocado salad I've made in a while. The lemon vinaigrette ties it all together. Will be a staple!
- ★★★★★
This was the perfect keto lunch! The avocado and egg combo is so creamy and fresh. My family loved it too.
- ★★★★☆
This recipe is great for a quick keto meal. The avocado and egg mixture is delicious. Only 4 stars because it took a bit longer to mash than expected.
