0 from 57 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 mins
Total Time
10 mins
Servings: 2
Calories: 206 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 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
- ⅛ 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
Instructions
- Combine all ingredients in a bowl. Taste and adjust seasoning, if desired. Top with fresh herbs and serve.
Cup of Yum
Notes
- Storage: 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.
- Storage: 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.
Nutrition Information
Serving
1/2 of recipe
Calories
206kcal
(10%)
Carbohydrates
5g
(2%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Cholesterol
411mg
(137%)
Sodium
308mg
(13%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 206
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 206kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 411mg | 137% |
| Sodium | 308mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.