Avocado Egg Salad


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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.

Avocado egg salad in a white bowl.

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!

Avocado Egg Salad Recipe Video

Want to see how easy it is to make this delicious and healthy recipe? Watch the quick video below!

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).

Avocado egg salad ingredients ready to be mixed.

Avocado egg salad in a white bowl.

This avocado egg salad takes your classic egg salad recipe and adds healthy avocado for a creamy, nutritious and tasty new avocado egg salad recipe you're sure to love. 

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.

How Long Can You Store It?

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.

Avocado egg salad in lettuce leaves on a white plate.

Want More Healthy Low Carb Recipes?

I have heaps of delicious low-carb recipes to choose from. Here’s a few reader favorites!

And if you’d like an earthy, spicy version of egg salad make sure to give my curried egg salad recipe a try!

Avocado egg salad in a white bowl.

Avocado Egg Salad Recipe

5 from 51 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2 servings
Author: Lisa Bryan


Avocado egg salad is a delicious spin on the traditional egg salad recipe and perfect for spring or summer. Watch the video above to see how quickly it comes together!



  • 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


  • 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!


Calories: 323.7kcal | Carbohydrates: 8.1g | Protein: 11g | Fat: 28.2g | Saturated Fat: 5.4g | Cholesterol: 285.2mg | Sodium: 181.5mg | Fiber: 4.8g | Sugar: 1.7g
Course: Main Meal, Salad
Cuisine: American
Keyword: Avocado Egg Salad, Egg and Avocado Salad, Egg Salad with Avocados
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I’ve never really been a big fan of egg salad….until now! Excellent recipe! It makes the perfect amount for the two of us to share for lunch. Thank you Lisa

  2. ITS SOOOO GOODDD !!!! I made this as a quick lunch and it was SO delicious yet filling. highly recommend 💞💞5 stars

  3. This will change how I make deviled eggs forever! I will combine the two recipes and voila! With the avocado & lemon, as well as other ingredients, this creamy, tasty, but still easy- the results are marvelous!

  4. Arrived at your site looking for a traditional egg salad but found this recipe, and I’m so glad I did. The creaminess was wonderful. I made it with fresh chives from my garden, cilantro and basil. It was like a green goddess egg salad.5 stars

  5. Wow! This looked so good I had to try it. I only had 2 eggs and it was still perfect. I ate about 1/3 of it on a slice of toasted 12 grain bread. Can’t get much healthier AND tastier than that! I didn’t have any fresh herbs but it was still fantastic.5 stars

  6. Delicious and refreshing! Used a tiny bit of smoked pink sea Himalayan salt, cilantro p/o parsley,scallions p/o chive 1 heaped T mayo,freshly grnd black ppr and jamaican curry pdr. Served over toasted sour dough. Will definitely make again!5 stars

    1. You can always find the number of servings in the recipe card down below ;) This recipe makes 2 servings.

  7. Love this egg salad. Sometimes I go crazy and add some chopped pickles (or relish), a little mustard, a little worcestershire sauce, and a little cayenne. I always use plain, whole milk yogurt rather than mayo. Makes a great sandwich or over lettuce and other greens or as a deviled egg.5 stars

  8. Thankyou for the tips and showing ingredients and instructions, this may help me for our presentation report in our school.5 stars