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Avocado egg salad is served with a spoon.
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4.50 from 2 votes

Avocado Egg Salad Recipe

Try this Avocado Egg Salad recipe for an easy and delicious twist on a classic. Combining hard-boiled eggs, avocado, mayonnaise, dill, and fresh lemon juice create the perfect low-carb picnic dish in just 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: lunch, Salad
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 large avocado pitted, peeled
  • 6 hard-boiled eggs cut into ½-inch pieces*
  • 2 Tbsp. mayonnaise use soy-free if Paleo or Whole30
  • 1 Tbsp. fresh dill finely chopped
  • 1 Tbsp. fresh parsley finely chopped
  • 1 ½ Tbsp. lemon juice
  • 1 Tbsp. chives finely chopped
  • ½ tsp. salt to taste
  • ⅛-¼ tsp. black pepper to taste

Instructions

  • Pit and peel a large avocado and then cut it into four quarters.
  • Place the avocado quarters into a large bowl and mash with a potato masher or a large fork until smooth.
  • Add remaining ingredients to the bowl and stir until just combined.
  • Serve immediately with toast, crackers, or eat it by the spoonful!

Notes

Meal Prep and Storage

  • To Prep Ahead: Boil and peel eggs up to 24 hours in advance.  Store each egg wrapped loosely in a piece of plastic wrap in the refrigerator until ready to use.  It's much easier to peel eggs after just being cooked than to peel them after being store in the refrigerator.
  • To Store:  Place a piece of plastic wrap directly on top of the egg salad so none of it is exposed to the air.  Store it in an airtight container in the refrigerator for up to 2 days.  After 24 hours the avocado will start to brown, but it will still be safe to eat for up to 2 days.
  • To Freeze:  It is not recommended to freeze avocado egg salad.  Both the hard-boiled eggs and the avocado will have a drastically different texture once frozen and then thawed.

Nutrition

Calories: 253kcal | Carbohydrates: 6g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 387mg | Potassium: 406mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1227IU | Vitamin C: 17mg | Calcium: 61mg | Iron: 2mg