The Creamiest Healthy Egg Salad with Avocado and Edamame
If you love egg salad but want a version that feels lighter, fresher, and more nutrient-dense, this recipe is about to become a staple in your kitchen. This creamy avocado edamame egg salad takes everything you love about the classic — rich eggs, savory flavor, and satisfying texture — and gives it a nourishing glow-up.
Servings 5
Ingredients
- 7 large eggs
- For the creamy avocado edamame base
- 1 1/4 cups shelled edamame thawed if frozen
- 1 large ripe avocado
- 2 tbsp mayonnaise of choice
- 1 large garlic clove
- 1 tsp onion powder
- Juice of 1/2 small lemon
- 1/2 tsp sea salt
- Black pepper to taste
- 1/4 cup veg broth add more if needed
- To fold in
- 2 –3 tbsp chopped fresh herbs parsley or chives work beautifully
Instructions
- Start by cooking the eggs. You can either steam or boil them, but for the easiest peeling and best texture, steaming or boiling followed by an ice bath works beautifully.
- Cook the eggs for about 10–11 minutes until fully set, then immediately transfer them to a bowl of ice water and let them sit for about 5–10 minutes. This stops the cooking and helps the shells slide off easily once peeled.
- While the eggs cool, prepare the creamy mixture. In a food processor combine the edamame, avocado, mayonnaise, garlic, onion powder, lemon juice, broth, sea salt, and black pepper. Blend until completely smooth and creamy, scraping down the sides as needed. The mixture should be thick, vibrant green, and very silky.
- Roughly chop the peeled eggs into bite-sized pieces and transfer them to a mixing bowl.
- Pour the avocado edamame mix over the eggs and gently fold everything together until evenly coated.
- Finish by stirring in the chopped herbs for freshness and a pop of flavor. Taste and adjust the salt, pepper, or lemon juice if needed.
- Serve immediately or chill slightly before enjoying.
Notes
Approx Macros Per Serving (5 servings)
Calories: ~231 kcal
Protein: ~12.4 g
Carbohydrates: ~6.4 g
Fat: ~16 g
Fiber: ~2.6 g