Avocado Egg Salad



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This healthy avocado egg salad uses mashed avocado in place of mayo. It’s creamy, flavorful and great served on salad, lettuce wraps or bread!

I’ve shared a curried egg salad, but somehow I’ve never shared my go-to avocado egg salad recipe with you. That changes today!

Avocado egg salad on toast.

Whether you’re a vegetarian or just looking for a simple, nutrient-packed meal or snack idea, this is a great staple recipe to have in your back pocket!

I personally love having this egg salad on hand for easy lunches throughout the week and it was awesome to see that Olivia, my 16 month old, actually loved this salad too! We served it to her straight up, with a spoon.

Bowl with avocado egg salad and spoon.

Ditch the Mayo for Avocado

Egg salad is traditionally made with mayonnaise, but if you aren’t a fan of mayo or are looking for a healthier option, this version is for you!

Replacing mayo with avocado for egg salad saves on calories (avocado contains about a third of the calories as mayo: 2 Tablespoons of mashed avocado contains about 50 calories compared with 180 calories for the same amount of mayonnaise). Avocado also contains half the fat, a ton more fiber and it’s cholesterol free.

The consistency isn’t exactly the same, but mashed avocado is creamy like mayo and has a pretty neutral flavor as well.

Bowl with mashed avocado onion, eggs and herbs.

Avocado Egg Salad Ingredients

  • hard-boiled eggs – here is a full tutorial on how to hard boil eggs!
  • avocado – ditch the mayo for avocado! It’s packed with healthy fats and the perfect creamy base for this salad.
  • dill pickle – my mom always put sweet relish into her egg salad and I still love the tangy flavor it adds, but I choose to use chopped dill pickles to skip the added sugar.
  • scallion – we’re just using the white part!
  • sea salt and pepper – it wouldn’t be egg salad without salt and pepper.
  • fresh parsley or dill – optional for garnish, but I love the added flavor from the fresh herbs!

Substitutions & Notes

Fresh herbs – yes, these are optional, but I wouldn’t skip them! The fresh flavor adds so much and brings the dish all together.

Mustard – I tested this recipe with and without mustard and personally preferred it without. Feel free to add 1/2 teaspoon of mustard if you’d like!

Bowl with avocado egg salad and spoon. Salad is garnished with avocado slices and herbs.

How to Make Avocado Egg Salad

Once your eggs are cooked it takes about 5 minutes total to prep this salad! Here’s how:

Make hard boiled eggs – Use my guide for how to make hard boiled eggs. Once eggs have fully cooled, peel and chop for egg salad. You can make these a day or two in advance if you’d like!

Combine ingredients – Combine all of the ingredients in a bowl. Top with fresh herbs and enjoy!

Prepping and Storing Egg Salad

After mixing all of the ingredients together, store in an airtight container in the refrigerator. The salad will keep for about 3 days, but I personally like to use it within a day or two. The avocado does tend to brown, but it is still safe to eat.

Avocado egg salad on four slices of toast.

How to Serve Avocado Egg Salad

There are so many ways to serve egg salad. Here are some serving suggestions:

  • With crackers for a snack or an appetizer. Try my almond flour crackers.
  • On bread, toast or in a wrap for a sandwich. (I like adding some extra greens!)
  • Over a bed of greens for a meal-sized salad or in lettuce leaves for lettuce wraps.

More Protein Salad Recipes to Try

If you’re looking for more healthy protein-packed salad recipes, here are some of my faves:

More Egg Recipes to Try

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4.48 from 19 votes

Avocado Egg Salad

This healthy avocado egg salad recipe uses mashed avocado in place of mayo. It’s creamy, flavorful and great served on salad, lettuce wraps or bread!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2


  • 4 hard boiled eggs, grated or finely chopped
  • ½ ripe avocado, mashed
  • ½ Tablespoon finely chopped dill pickle
  • ½ Tablespoon chopped scallion, white part only or chopped red onion
  • ½ Tablespoon lemon juice
  • ½ teaspoon dijon mustard, optional
  • ½ teaspoon ground pepper
  • teaspoon fine sea salt, plus more as needed
  • 1-2 Tablespoons fresh chopped parsley or dill, for garnish
  • lettuce leaves, bread or crackers, for serving


  • Stir: Combine all ingredients in a bowl. Top with fresh herbs and serve.
  • Store: Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days. The avocado might brown a tiny bit, but it is still safe to eat. 



Serving: 1/2 of recipe | Calories: 201kcal | Carbohydrates: 3g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 370mg | Sodium: 308mg | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: avocado egg salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

Photos by Ashley McLaughlin.

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    Just finished eating this for lunch—sooo simple and delicious!! It will be entering the lunch rotation. Loved the scallion and dill flavors. Thank you for another healthy and yummy recipe, Brittany!

    1. So glad you loved this recipe, Vanessa! Thanks for making it and for the review. I so appreciate it.

  2. 5 stars
    Substituting avocado for mayonnaise is brilliant! Made myself a sandwich for lunch and then just ate the remainder with a spoon. I’m definitely going to try adding the curry next time.

  3. 5 stars
    Very healthy and tasty.
    Wasnt sure at first but to eat healthier this is a good dish …
    Out the bowl or a wrap was my favorite..
    I put granulated garlic powder, Sea salt and pepper, squeeze of fresh lemon.. keep from browning
    Parsley on top..Instead of dill pickles I .like olives.

  4. 5 stars
    Brittany, we‘ve made many of your recipes over the last years and they were are so tasty. Today your rocked our world/dinner. 🙂 The avocado egg salad to die for. We had it on homemade whole wheat bagels. So yummy. Thank you from Germany.

    1. Ahh yay!! That makes me so happy to hear. So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I so appreciate it, Isabel.

  5. I haven’t got to try this avacado egg salad but it looks really delicious and as soon as I can get to a store I’m going to make it and devour it 😋♥️

    1. YUM! I am so glad you gave this a try and it turned out great for you, Heather. Thank you for sharing your review + star rating, I really appreciate it!