Home » Blog » All Recipes » Salads » Avocado Egg Salad

Avocado Egg Salad

5 from 1 vote

This post may contain affiliate links. Read my disclosure policy.

Fast and easy Avocado Egg Salad is a delicious light and healthy snack or lunch recipe! Creamy avocado and hard boiled eggs are mixed with Mexican flavors for a light meal. Vegetarian, keto low carb, gluten free, and vegan friendly.
Pin of Avocado Egg Salad up close with title at top

This fast and easy Avocado Egg Salad recipe is a perfect healthy option for lunch and snacks! An egg salad without mayonnaise, this recipe highlights the flavors of creamy avocado with some Mexican ingredients. Gluten free, vegetarian, vegan friendly, keto low carb.

Close view of Avocado Egg Salad in a bowl

Why You Will Love This Recipe


Avocado egg salad is a delicious and healthy twist on the classic egg salad recipe.

It incorporates ripe avocados to add creaminess and nutritional value to the dish. And this means you get an egg salad without mayonnaise!

This Avocado Egg Salad really ended up being like a Guacamole Egg Salad, as it uses most of the same ingredients that I use in my Homemade Guacamole recipe.

This recipe is vegetarian, gluten free, keto low carb, and can easily be made vegan by skipping the Greek yogurt or using a vegan substitute.

Avocado egg salad is not only a great way to use up hard-boiled eggs, but it’s also a nutrient-rich dish that provides a good balance of healthy fats, proteins, and vitamins. Enjoy it as a part of a balanced meal or snack!

Ingredients

Hard Boiled Eggs – I swear by cooking them in the Instant Pot with the 5-5-5 method: 5 minutes manual pressure cook, 5 minutes natural release, 5 minutes in an ice bath. They peel like a DREAM!

Avocado

Plain Greek Yogurt – Adds a touch of creamy in addition to the avocado without mayonnaise! You could also use sour cream, or mayonnaise if you wish. Make it vegan by using a vegan substitute, or skipping altogether!

Red Onion

Tomato

Garlic Powder

Ground Cumin

Salt

Fresh Cilantro – Optional, but adds great freshness. Could also be swapped for parsley or chives.

Lime Juice – Fresh is always best!

Super Easy Hard Boiled Eggs

I have tried SO many of the boiled egg tricks and none of them ever seem to work.

Until recently! I swear by cooking them in the Instant Pot with the 5-5-5 method: 5 minutes manual pressure cook, 5 minutes natural release, 5 minutes in an ice bath. They peel like a DREAM!

Looking down on a bowl full of Avocado Egg Salad on a counter with limes around it

Serving

Here are some ideas on how you can enjoy this avocado egg salad recipe!

  • As a sandwich filling: Spread it between slices of bread or stuff it inside pita pockets for a tasty and satisfying sandwich.
  • With crackers or toast: Serve the salad with your favorite crackers or toasted bread for a quick and easy snack.
  • On a bed of greens: Place the avocado egg salad over a bed of lettuce or mixed greens for a light and nutritious salad.
  • As a dip: Pair it with vegetable sticks or tortilla chips for a delicious and healthy dip option.

FAQ

Are eggs and avocado good together?

Yes! Both egg and avocado are full of nutrition and bring light flavors to a dish. They are perfect together in an avocado egg salad.

How many carbs are in an egg salad with avocado?

This will vary with the exact recipe. You can find a full estimate of nutrition below in the recipe card for this egg salad.

Is avocado high or low carb?

Avocados are low in total carbs and are good for a low carb diet.

How long does avocado egg salad last?

It is best eaten within three days.
Since avocado can oxidize and turn brown, it is suggested to store it like you would guacamole with plastic wrap directly across the surface to slow browning.

More Egg Salad Recipes

Egg Salads

A white bowl full of Avocado Egg Salad on a counter with limes and a towel

Pin of Avocado Egg Salad up close with title at top
Pin of Avocado Egg Salad up close with title at top

Avocado Egg Salad

Fast and easy Avocado Egg Salad is a delicious light and healthy snack or lunch recipe! Creamy avocado and hard boiled eggs are mixed with Mexican flavors for a light meal. Vegetarian, keto low carb, gluten free, and vegan friendly.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: Mexican
Keyword: 30 Min or Less, Vegetarian
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 2 servings
Calories: 337kcal

Equipment

Ingredients

Instructions

  • Make sure your eggs are cooked, cooled, and ready to go.
    (I swear by the 5-5-5 Instant Pot method: 5 minutes manual pressure, 5 minutes natural release, 5 minutes ice bath – they peel like a dream!)
  • Peel and roughly chop the hard boiled eggs as desired based on your preference.
  • Cut open the avocado and remove the pit. Scoop the avocado flesh into a medium bowl, and mash the avocado.
  • Add the remaining ingredients and stir to combine.
  • Season to taste as desired.
  • Serve immediately or chill until ready to serve. Use plastic wrapped pressed down onto the salad to prevent browning.

Notes

Easily make this vegan by skipping the Greek yogurt altogether, or using a vegan substitute.
If your eggs are not already cooked, this will add to cooking time.
The exact creaminess will vary with the size of the avocado. Adjust to your preference with more or less egg, avocado, or yogurt.

Nutrition

Serving: 1serving (1/2 recipe) | Calories: 337kcal | Carbohydrates: 13g | Protein: 17g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 374mg | Sodium: 430mg | Potassium: 722mg | Fiber: 7g | Sugar: 3g | Vitamin A: 886IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 2mg
By on August 16th, 2023

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

More posts by this author.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Three Olives Branch