What Is Avocado Ranch Egg Salad?
Avocado Ranch Egg Salad is a fresh and flavorful twist on the classic egg salad. It swaps traditional mayo-heavy bases for creamy avocado, ranch seasoning, and a touch of lemon juice for tang. It’s satisfying, nourishing, and perfect for sandwiches, wraps, or lettuce cups.
There are so many reasons to love egg salad. Here are a few of the reasons why I love it:
- There are minimal steps
- Dishes are minimal
- It can be made in about 15 minutes
- Eggs have a ton of protein so it is a filling meal
- It can be prepped a few days in advance and kept in the fridge
Eggs are so delicious and are so versatile, they pair so well with all sorts of flavors. Egg salad is classically made with mayo and mustard, however, I decided to change the sauce up this time and I used half of the mayo and the other half was avocado. Then for seasoning instead of the mustard, I used a crushed garlic clove and dry ranch seasoning.
The only dishes that were needed for this meal were the pan to hard cook the eggs in, the bowl to mix in, the spoon to stir with, and a couple of measuring tools. The prep time for this was about 15 minutes because you can make the sauce while the eggs are cooking and you are set!
Eggs are full of protein (6 grams each!) and many other vitamins and minerals that are so good for your body. The Iowa Egg Council has many more egg facts so you can learn about all the goodness wrapped up inside an egg!
This egg salad is as delicious on the first day it is prepared as it is meal-prepped and eaten within a couple of days. If you are doing this make sure to keep it all in the fridge or cold until you are ready to consume it. Using this egg salad recipe is a great way to make an adult lunchable.
Eggs and avocados are both budget-friendly protein and healthy fat sources. This recipe uses pantry staples like ranch seasoning and mayo, making it a low-cost meal with high nutritional value.
See my reels on Instagram for this idea @plannedthenprepped.
Why You’ll Love This Avocado Ranch Egg Salad
This recipe is full of heart healthy fats and a ton of protein. Eggs are so nutritious, especially when you use the whole egg like this recipe does, so you will have a very nutritious and filling meal.
Avocado Ranch Egg Salad is a fun spin on a classic dish. Swapping out some of the mayo for the avocado means you have a lighter dish with more fiber. Adding in the ranch seasoning means you will have a slightly different flavor profile than the traditional mustard and dill pickle egg salad.
This is a great recipe to use for meal prep. You can easily make this a couple days in advance and have it taste just as good on day 1 as it does on day 4.
If you are looking for naturally gluten-free and low carb (if you are just eating the salad and not the bread) you are in the right place. You can eat it on a bed of lettuce, with cucumbers, carrots, or your favorite cracker (gluten-free if you need it).
Tips for the Best Avocado Ranch Egg Salad
Using ripe avocados will give you the creamiest texture and the best flavor. They mash really well and makes for a really smooth addition to the dressing.
After adding the lemon juice and the ranch seasoning to the egg salad make sure to taste it and adjust it to your liking. Add a little more and then taste again to get the right flavor.
Using a potato masher will help you get the eggs into tiny pieces really quickly and easily. If you want a chunkier salad don’t do it too much!
You can also add in other ingredients like chopped celery, some extra dill, or some bacon to add a little more pop of flavor.
Meal Prep and Storage Tips for Avocado Ranch Egg Salad
This salad is best eaten in 1-2 days. The avocado will start to turn colors even though it has some lemon juice in it.
Make sure to store the salad in an airtight container so that it will stay as fresh as possible.
To keep the avocado from browning as fast, use a piece of plastic wrap if you want and really make sure to seal off the salad from the air.
You can eat this on a wrap, sandwich, lettuce leaves, or dip your vegetables or crackers into it. Really there is no wrong way to eat this high protein Avocado Ranch Egg Salad!
You can also make and peel the hard boiled eggs ahead of time so when you want to make your salad they are prepped and ready.
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Ingredients
Method
- First hard cook the eggs by placing cold eggs into cold water and bringing them to a boil. Turn the heat down to a simmer and let cook for 10-12 minutes.
- While the eggs are cooking, in a mixing bowl mix the other ingredients. Taste and adjust spices to your liking.
- Cool the eggs quickly by placing them in a bowl of ice water.
- Crack and peel the eggs.
- Next chop or slice the eggs and add them to the sauce mixture. Stir in.
- Serve on toasted sourdough, with crackers, in a pita, or on top of a bed of lettuce.