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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.

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 ingredients ready to be mixed.

Avocado egg salad in a white bowl.

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).

 

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. 

Avocado egg salad in lettuce leaves on a white plate.

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

And subscribe to my YouTube Channel for weekly cooking videos!

Avocado egg salad in a white bowl.
5 from 15 votes

Avocado Egg Salad

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 2 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
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!

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!

Nutrition

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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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43 comments on “Avocado Egg Salad”

  1. I blend 1/2 yogurt & 1/2 mayo. Delish!

  2. 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!

  3. 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! :)

  4. 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.

  5. simple and great

  6. 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.

  7. 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!

  8. 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!

  9. Very delicious I love it !!

    Rating: 5
  10. 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!

  11. Super delicious!!  I ate mine serving on cucumbers. Telling all friends about it. 

    Rating: 5
  12. 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!

    Rating: 5
  13. I love egg salad, and your version with avocado looks so tasty and pretty!  Awesome idea!

    Rating: 5
  14. This is beautiful! I’m definitely making this… I think I’ll swap out the mayp for some Dijon mustard though. ?

    Rating: 5
  15. 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!

    Rating: 5
  16. How come I haven’t thought if this? Combines a few of my favorite things and looks super tasty!

    Rating: 5
  17. 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.

    Rating: 5
  18. 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.

    Rating: 5
  19. 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.

    Rating: 5
  20. 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.

  21. Haven’t tried it yet but I’m surprised you put in parsley not cilantro.