Anti Inflammatory Avocado Egg Salad
Creamy, vibrant, and genuinely satisfying, this egg salad swaps the usual mayo-heavy base for ripe mashed avocado — and the result is something that feels indulgent while actually working hard for your body. Avocado brings healthy monounsaturated fats, and a quarter teaspoon of ground turmeric adds a golden hue along with one of the most well-known anti-inflammatory compounds in the spice cabinet. Avocado-oil mayo keeps the dressing clean and consistent with the same whole-food philosophy, so nothing in the bowl is working against you. A hit of fresh lemon juice brightens everything up, while Dijon mustard and chives layer in savory depth without relying on anything processed or inflammatory. The technique matters too — the eggs are gently cooked off the heat and folded in roughly, so you get satisfying chunks throughout rather than a dense, uniform paste. It comes together in about 20 minutes and serves four, making it an easy weekday lunch or a make-ahead option that holds well in the fridge for up to a day.
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Learn more →Ingredients
4 servings
- 6 large eggs
- 2 ripe avocados, halved and pitted
- 2 tbsp avocado-oil mayo
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- pinch of red pepper flakes (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let stand for 11 minutes.
- 2
Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and roughly chop.
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