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A big bowl of avocado salad is served with a spoon from the counter.
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Avocado Egg Salad Recipe

This classic Spring and Summer dish just got a flavor makeover with this Avocado Egg Salad recipe!  Hard-boiled eggs are mixed together with creamy avocado, mayonnaise, dill, and fresh lemon juice to make one of the BEST and EASIEST low-carb picnic dishes.  In less than 20 minutes you'll be either be digging into it with a spoon or spreading it on a piece of toast to make one of the most delicious egg salad sandwiches!

Course lunch, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 253 kcal
London Brazil

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

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

Recipe Notes

How to Boil Eggs:

Instant Pot Hard-Boiled Eggs -

  1. Place eggs in a steamer basket and place in an Instant Pot.
  2. Set pressure cooker to manual cook or pressure cook mode and cook for 5-6 minutes.   Allow a 5 minute natural pressure release.
    • Learn more about how to make Instant Pot hard-boiled eggs.

Stove Top Hard-Boiled Eggs:

  1. Place eggs in a large pot and cover with cool water by at least 1 inch.
  2. Bring the pot of water to a rolling boil and boil or 10-12 minutes.
    • Learn more about how to make hard-boiled eggs on the stovetop.

Pro Tips:

  • Immerse boiled eggs in an ice water bath immediately after boiling for at least 10 minutes to make them easier to peel.
  • Cover any leftover avocado egg salad with a piece of plastic wrap to prevent the avocado from browning. Store in an airtight container in the refrigerator for up to 2 days.
  • Using a combination of fresh herbs gives the egg salad a lot of flavor without additional calories, carbs, or fat.
Nutrition Facts
Avocado Egg Salad Recipe
Amount Per Serving
Calories 253 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 283mg94%
Sodium 387mg17%
Potassium 406mg12%
Carbohydrates 6g2%
Fiber 4g17%
Sugar 2g2%
Protein 11g22%
Vitamin A 1227IU25%
Vitamin C 17mg21%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.