Avo-Mayo Egg Salad

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 2–3

Why I Love This Recipe

This version skips the junk and keeps things fresh with avocado mayo, herbs, and a squeeze of lemon. It’s protein-packed, keto-friendly, and full of flavor.

Ingredients

• 6 eggs, room temperature

• ¼ cup avocado mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon red onion, finely diced

• 2 tablespoons fresh parsley, finely chopped

• 2 tablespoons fresh chives, finely chopped

• 1 teaspoon lemon juice

• ¼–½ teaspoon Trader Joe’s Everything But the Bagel Sesame Seasoning Blend (to taste)

• Pinch of red pepper flakes (optional)

• Kosher salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil (for boiling)

  
  

Instructions

1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Add 1 tablespoon of olive oil to the water (this helps make peeling easier). Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes. Transfer eggs to an ice bath and peel once cool.

2. Mix It Up: Chop eggs and add to a mixing bowl. Stir in avocado mayo, Dijon, red onion, parsley, chives, lemon juice, Everything But the Bagel seasoning, and red pepper flakes if using. Season with salt and pepper to taste.

3. Serve: Spoon onto lettuce wraps, gluten-free toast, or into a low-carb wrap. Finish with an extra sprinkle of bagel seasoning for crunch.

Notes

• Want it creamier? Add a little more avocado mayo or mash one yolk directly into the mayo before mixing.

• Stores well in the fridge for 2–3 days—perfect for meal prep.

• Go easy on the onion if prepping ahead—it gets stronger over time.