Avocado Egg Salad
Avocado egg salad takes your classic egg salad recipe and adds healthy avocado for a creamy, nutritious and tasty new recipe you’re sure to love. It’s paleo, whole30, low carb, keto and all around delicious.
When it comes to quintessential spring and summer recipes egg salad always comes to mind. It’s light, healthy and can be served for breakfast, lunch or dinner (I’m always a fan of breakfast items for dinner).
But if you’d like to kick your egg salad recipe up a notch and make your stomach happy, it’s as simple as adding an avocado and some fresh herbs. Think of it as the California spin on the classic. And I guarantee you’re gonna love it!
Tips for the Best Avocado Egg Salad Recipe
- Hard boil your eggs ahead of time. They key is to not overcook your hard boiled eggs. You definitely don’t want that green tinge around your yolk. Make sure to watch my hard boiled egg tutorial for boiled egg success every time.
- Don’t overly mash the avocado. Avocados are naturally creamy and as soon as you stir the ingredients together the avocado will start to break down. It’s always nice to have it a little more chunky, rather than the texture of guacamole.
- Use fresh herbs. I’m using chives and parsley, but you could also use cilantro, basil or even tarragon. Have fun with the flavors.
- Use homemade mayonnaise. Once you make homemade mayonnaise you’ll never buy it from the store again. It’s incredibly easy and tastes much better. If you prefer to not use mayonnaise, you could also use sour cream or yogurt (and opt for dairy-free on those as well).
How to Make Avocado Egg Salad?
It’s as easy as adding all of the items to a bowl and stirring together. Seriously. You can eat the avocado egg salad plain, topped on your favorite bread (I highly recommend my paleo zucchini bread) or on lettuce leaves.
This recipe is best made fresh, but you can store it in the fridge for up to two days. That’s less than regular egg salad, because after two days the avocados in this recipe will start to oxidize and turn brown. I highly doubt that you’ll ever have any leftovers though. In fact, you can easily double or triple this recipe as well. Enjoy!
Watch this Quick Video of my Avocado Egg Salad Recipe
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Avocado Egg Salad
Ingredients
- 1 large avocado, peeled, pitted and finely diced
- 3 hard boiled eggs, roughly chopped
- 2 tbsp red onion, chopped
- 2 tbsp mayonnaise
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- 1 tsp lemon juice
- salt and pepper
- lettuce leaves, optional, for serving
Instructions
- Add all of the ingredients to a mixing bowl and stir to combine.
- Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.
Lisa's Tips
- Make sure to watch my hard boiled egg tutorial for the best hard boiled eggs (every time).
- I also give tips on my guacamole recipe video for picking the best avocados without brown spots on the inside.
- This recipe is included as part of my Summer Meal Prep series. Make sure to watch that video for more delicious recipe ideas!
I’m not a fan of egg salads but after trying this salad I love it, next I need to try the second egg salad!
Hi there – Happy to hear I changed your mind about egg salads! Can’t wait for you to try my classic version :)
Can you keep leftovers because I can’t eat all of this in one go due to lap band restrictions…
Pauline.?
Hi Pauline – this dish normally lasts about 1 day in the fridge if stored properly. Avocados ripen fast in general, which is why it would be better to eat it as soon as possible :)
I blend 1/2 yogurt & 1/2 mayo. Delish!
Awesome, so glad you loved the avocado egg salad, Barb!
Hi Lisa,
As a fellow ‘foodie’ currently on Keto, I just had to try this recipe when I came across it. It did not disappoint! Only thing I did different was add 4-5 pieces of bacon roughly chopped and it was just phenomenal.
Definitely a keeper and totally Keto friendly.
Thanks and keep up the great work!
BTW; Try a splash of Key-Lime juice instead of regular lime juice the next time you make Guacamole . It gives it a welcome kick that you’re sure to enjoy!
Hi Greg – I’m glad I have a fellow foodie in the house :) Adding the bacon sounds delicious I’ll have to give it a try along with the key-lime guacamole! Thanks for the tips and the kind comment!
Awesome recipe! I never would have thought about this but I love it. Made mine just a tad different more of a guacamole style egg salad. I used pico de gallo instead of chopping fresh herbs & onions, and I used lime juice instead of lemon juice.
Hi Rhonda – Thank you for the kind comment. I’m so glad you enjoyed your guacamole-style egg salad! :)
I have made the avocado egg salad several times. It’s becoming a regular in my meal planning. Delicious!! I double the recipe for the whole family.
They love it too.
Wonderful! I’m glad you all enjoy the recipe Deb!
simple and great
Thanks! I’m glad you enjoyed it.
I have made the avocado egg salad several times. It’s becoming a regular in my meal planning. Delicious!! I double the recipe for the whole family.
They love it too.
Amazing! Made this for my mother. She is still ranting about it. I added celery also. Thank you for this great version of egg salad.
Wonderful! So happy your mom loved the recipe Dina! And more celery is always a great addition. :)
I’m so excited to try this recipe! I recently beat breast cancer but now have been dealing with lymphedema from the mastectomy. I have been in search of meal prep ideas & with your recipes I hit the jackpot! Thank you so much… I need to eat “power foods” to help reduce inflammation… so excited to try this!
Hi Dana – congrats on beating breast cancer, yay!! Most of my recipes (except my desserts) are anti-inflammatory in nature as they use fresh, wholesome ingredients and vegetables. I hope you enjoy the avocado egg salad. :)
This recipe is great!! It’s a staple for lunch. Love all downshiftology recipes. They are clean, yummy, and not complicated to make, which is a must since I’m a mom of 6! Thank you!
Yay! So happy you love this avocado egg salad Amanda (and all my recipes). I really appreciate the kind words! :) x
Very delicious I love it !!
Thanks Bridget! I’m happy you enjoyed the recipe!
Great recipe! I tweaked the recipe a bit by mixing in some chunks of grilled chicken breast that I happened to have left over from last nights dinner and then crumbled some pieces of bacon on top. It was awesome!
Sounds amazing! Of course, anything with bacon wins in my books. ;)
Super delicious!! I ate mine serving on cucumbers. Telling all friends about it.
Wonderful! So happy you enjoyed the recipe Kim and I agree, cucumber is the best for scooping this up! :) x
Delicious!! Such an easy recipe to throw together and so tasty- I’m having a hard time not eating the whole thing in one sitting! I didn’t have lettuce on hand so instead ate it with Almond Nut Thins. Definitely will make this weekly!
Yes, so great with Almond nut thins (I love those as well!). And right there with you on wanting to polish off the whole thing. Haha. ;) x
I love egg salad, and your version with avocado looks so tasty and pretty! Awesome idea!
Thanks Danielle! Hope you enjoy it!
This is beautiful! I’m definitely making this… I think I’ll swap out the mayp for some Dijon mustard though. ?
That would be good – or you could swap for sour cream or yogurt too! :)
I don’t know why it’s never occurred to me to put avocado in egg salad before, but I’m definitely trying it! This looks delicious!
It’s so simple and easy and totally takes the flavors over the top. Hope you love it too!
How come I haven’t thought if this? Combines a few of my favorite things and looks super tasty!
It sure is! Hope you love it! :)
I love that you added avocado to add a lovely flavor and be that bit healthier too. Can imagine it would be great on toast.
Yes! And I love it on my zucchini bread recipe. :)
Just finished making this. I added a few chopped Mediterranean basil leaves. Used part mayo and part sour cream. Though the flavors haven’t had time to blend, I had to taste test it. Yummy! Can’t wait until it has time to blend. Definitely a recipe to keep.
Wonderful! Glad you enjoyed the recipe Nancy! :) x
I made this for dinner tonight. We weren’t overly hungry as it had been so hot today. I thought I was going to have left overs – but nope, It didn’t happen as it was just tooooo good!. I added 3 stalks of finely chopped celery otherwise it was your recipe as you wrote it.
Wonderful! So glad you enjoyed it. And celery is a great addition to the recipe! :) x
This looks good. I hope you have had better luck than me finding a good avacodo. Lately, in the Pittsburgh area, there is a lot to be desired avacado wise from Whole Foods to the local farm markret.
We are definitely spoiled with avocados in California. :)
Haven’t tried it yet but I’m surprised you put in parsley not cilantro.
You can use any fresh herbs! :)
Easy lunch, fresh ? and excellent !?
Thank you for sharing Lisa?