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5.0 from 66 votes

Avocado Egg Salad

Avocado Egg Salad is a delicious twist on a classic egg salad recipe with the addition of rich creamy avocado!

Prep Time
15 mins
Total Time
15 mins
Servings: 6 servings
Calories: 386 kcal
Course: Salad , Lunch
Cuisine: American

Ingredients

  • 6 hard boiled eggs cooked and cooled
  • 1 avocado
  • 2 teaspoons fresh lemon juice
  • ¼ cup mayonnaise
  • ¼ teaspoon garlic powder
  • 1 tablespoon thinly sliced green onion
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

    Cup of Yum
  1. In a medium bowl, mash ½ of the avocado with 2 teaspoons of lemon juice.
  2. Cut hard-boiled eggs in half and remove the yolks. Add the egg yolks, mayonnaise, garlic powder, salt, pepper, and green onions to the avocado. Mash with a fork and mix until smooth.
  3. Chop the egg whites and dice the remaining ½ of the avocado. Stir egg whites and avocado into the egg yolk mixture.
  4. Serve on bread or over a bed of lettuce with tomato slices if desired.

Notes

  • Hard boiled eggs can be made on the stove, in the Instant Pot, or in an Air Fryer.
  • Avocado egg salad is best eaten fresh. 
  • This recipe can be stored for 1-2 days but it may begin to oxidize (turn brown). Place it in a bowl and cover it with plastic wrap allowing the wrap to rest directly on the avocado.

Nutrition Information

Calories 386 (19%) Carbohydrates 5g (2%) Protein 13g (26%) Fat 34g (52%) Saturated Fat 9g (45%) Cholesterol 219mg (73%) Sodium 417mg (17%) Potassium 409mg (12%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 690IU (14%) Vitamin C 9.9mg (11%) Calcium 35mg (4%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 386

% Daily Value*

Calories 386 19%
Carbohydrates 5g 2%
Protein 13g 26%
Fat 34g 52%
Saturated Fat 9g 45%
Cholesterol 219mg 73%
Sodium 417mg 17%
Potassium 409mg 9%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 690IU 14%
Vitamin C 9.9mg 11%
Calcium 35mg 4%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.