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!
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.
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.
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!
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!
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.
There are so many ways to serve egg salad. Here are some serving suggestions:
If you’re looking for more healthy protein-packed salad recipes, here are some of my faves:
If you make this avocado egg salad be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!
Photos by Ashley McLaughlin.