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avocado egg salad in a white bowl topped with diced radishes and celery
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5 from 6 votes

Avocado Egg Salad Recipe

Using creamy avocado in place of mayonnaise, creates an egg salad that is healthy, creamy, and delicious.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, low carb + keto, vegetarian
Calories: 536kcal
Author: Dani Spies


  • 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


  • 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.



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