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+ servings
Avocado egg salad on toast.
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4.50 from 18 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 Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: avocado egg salad
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
  • ½ teaspoon ground pepper
  • teaspoon fine sea salt
  • 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. 



  • Mustard: Feel free to add in 1/2 teaspoon Dijon mustard if you like mustard in your egg salad.


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