Mixed Avocado and Egg Salad with Mustard Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, creamy salad featuring diced avocado, chopped hard-boiled eggs, and a zesty mustard vinaigrette for a satisfying low-carb meal. This american-inspired salads (low-carb) ready in about 15 minutes blends large hard-boiled eggs, avocado, celery into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 223 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Serves 2 American cuisine 223 cal/serving
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Ingredients

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Instructions

  1. Step 1: Chop 2 large hard-boiled eggs and dice 100g avocado. Finely chop 30g celery and combine in a medium bowl.
  2. Step 2: In a small bowl, whisk together 1 tbsp Dijon mustard, 1 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
  3. Step 3: Pour the dressing over the salad mixture and toss gently until evenly coated. Serve immediately to prevent browning.

Frequently asked questions

How long does Mixed Avocado and Egg Salad with Mustard Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mixed Avocado and Egg Salad with Mustard Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Mixed Avocado and Egg Salad with Mustard Dressing?

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 Mixed Avocado and Egg Salad with Mustard Dressing 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 Mixed Avocado and Egg Salad with Mustard Dressing low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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