Avocado egg salad uses creamy avocado in place of mayonnaise to put a delicious and nutritious twist on your classic egg salad.

This avocado egg salad recipe uses just a few simple ingredients; hardboiled eggs, avocado, finely diced veggies, fresh dill, lemon and some salt and pepper to taste.

It’s very similar to my classic egg salad, but instead of the mayonnaise, I use rich and creamy avocado.

How To Make Avocado Egg Salad

• Scoop the flesh of one large avocado into a bowl along with a squish of lemon and pinch of salt.
• Mash the avocado along the side of the bowl, using a fork, until creamy.
• Add hard boiled eggs and hardboiled egg whites into the bowl.
• Toss in diced vegetables, fresh dill, salt and pepper.
• Stir everything together until well combined.
• Serve in a lettuce cup, on your favorite bread or on top of a big fat salad.

How To Make Perfect Hard Boiled Eggs

• Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
• Bring eggs to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes*.
• In the mean while, set up an ice bath by filling a large bowl with ice cubes and cold water.
• After the timer goes off, use a slotted spoon to remove the eggs from the pot and place into the ice bath.
• Once the eggs are cool enough to handle, peel off the shells.

*Note: if you prefer a creamier yolk, set your timer for 8 minutes instead of 10

How To Meal Prep Avocado Egg Salad

Avocado Egg salad is a healthy, delicious meal to add to your weekend meal prep, but because avocados will oxidize and turn brown, so it’s best to enjoy this salad within two days of making it.

Once it’s prepped, transfer into an airtight container and store it in the fridge.

If you wanted to make it last longer, prep all of the ingredients except the avocado.  Then when it’s time to eat your salad, you can prep the avocado on the spot.  This will allow the salad to last up to 5 days in the fridge.

5 Ways To Eat Avocado Egg Salad

• Piled on your favorite bread with lettuce and pickles
• Layer baby spinach on a rice thin and top with avocado egg salad
• Scooped onto your favorite green salad
• Sprinkled on top of crunchy tortilla chips
• Enjoyed straight from the bowl

More Easy Healthy Lunch Recipes

• Classic Egg Salad
• Rotisserie Chicken Salad 
• Avocado Chicken Salad
• Sonoma Chicken Salad
• Vegan Chickpea Tuna Salad

Print Recipe

5 from 5 votes

Avocado Egg Salad Recipe

Using creamy avocado in place of mayonnaise, creates an egg salad that is healthy, creamy, and delicious.

Course: DIET, DINNER, LUNCH, salad + dressing, sides

Cuisine: American, gluten free, low carb + keto, vegetarian

Author: Dani Spies

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Calories: 536kcal

Ingredients

• 8 eggs
• 1 large ripe avocado
• 1 tablespoon lemon juice
• 2 tablespoons finely diced red onion
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced radish

Instructions

• Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
• Bring to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes.
• In the mean while, set up an ice bath by filling a large bowl with ice cubes and cold water.
• Once the timer goes off, use a slotted spoon to remove the eggs from the pot and place into the bath.
• Once the eggs are cool enough to handle, peel off the shells.
• Slice four of the eggs in half, pop out the yolks (you can save them for another time) then chop.
• Slice the remaining eggs in half, and chop up with the yolks.
• Scoop avocado into a large bowl and add lemon juice and a pinch of salt. Using the back of a fork, mash the avocado against the side of the bowl until its smooth and creamy.
• Add the chopped eggs and egg whites into the bowl, along with the onions, celery, radish, dill, salt and pepper. Gently stir everything together.
• Transfer to an air tight container or enjoy on top of your favorite sandwich bread, lettuce wrap to green salad.

Nutrition

Calories: 536kcal | Carbohydrates: 10g | Protein: 45g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 1309mg | Sodium: 500mg | Potassium: 486mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1900IU | Vitamin C: 5.8mg | Calcium: 197mg | Iron: 6.2mg