This AVOCADO EGG SALAD is loaded with healthy fats and protein, turns out super creamy and flavorful, and is one of our favorite keto avocado recipes! This is such an easy recipe to make for lunch and we love to serve it in lettuce wraps, but it’s good to eat with a fork too!
I’ve always been a big fan of deviled eggs and my aunt makes some amazing ones. She brings them to just about every get-together we have and they always are one of the first things to go.
Everyone loves deviled eggs, right?
Well, egg salad is generally just a big ol’ bowl of mashed deviled eggs and I am 100% here for it!
Especially when you toss in avocado to up the creamy factor and make things a bit healthier! Egg salad without mayo? Yes, it’s delicious!
If you’ve never had avocado, it doesn’t have a ton of flavor on it’s own. It’s very creamy and rich, but has a pretty neutral flavor so it’s perfect for doctoring up with seasonings and other ingredients.
Of course, I eat slices of avocado sprinkled with salt for breakfast quite a bit too. You really can’t go wrong!
Ingredient Notes:
Eggs – You’ll need some boiled and peeled eggs. I’ve got some great helpful advice you can find below on how to quickly and easily do that!
Avocado – Creamy avocado is what will replace the mayonnaise in this egg salad. It mixes really well with the egg, a lot like mayo would but we think avocado is a healthier fat and very filling!
Lemon Juice – Some fresh squeezed lemon juice will really help brighten up this dish and enhance the flavors, especially when you add it in with some fresh dill.
“OMG. Eggs in the pressure cooker – who would have thought. They peeled like a dream. Thanks for the tip. The salad was yummy. Thanks.”
– Kerri
How To:
Peeled Boiled Eggs – You’ll find a section below on boiling and peeling eggs if you need a helpful tip on how to do this easily. When they’re ready go ahead and dice up the eggs and add them to a mixing bowl. At this point in most egg salad recipes you’d be adding mayo, but we’re going to skip that this time around.
Diced Avocado – Prepare the avocado by dicing it into small pieces and then adding them to the mixing bowl with the eggs. Avocado egg salad is total perfection if you’d like to make egg salad without mayo! As you stir together the diced eggs with avocado, the avocado starts to break down and coat the eggs. It makes for a creamy egg salad without mayo!
Mix – All that’s left after stirring up the egg and avocado is to add in the fresh dill, lemon juice, onion, salt and pepper. 
Stir it up again until everything is well combined. The fresh dill and lemon juice really brighten this dish up and bring out the flavors, but you can always switch things up and add or modify ingredients. See below for some helpful suggestions how you might do that! That’s all there is to it, you can serve this avocado egg salad immediately!
If you’d like more of a dressing on your egg salad, mash half of the avocado chunks with a fork before stirring it in with the eggs. It’ll make things extra creamy. Be sure to use ripe avocado as well.
FAQs:
As with most avocado recipes, we like this served fresh. The avocado will oxidize fairly quickly and your gorgeous green avocado egg salad with turn a bit brown. You could probably keep it for up to a day in the refrigerator if you add some extra lemon juice to preserve it and very tightly cover the salad with plastic wrap.
We like to serve this as is, with a fork, for a quick lunch. It’s also delicious in a lettuce wrap, a low carb tortilla, or sandwiched between a chaffle.
Customize this Avocado Egg Salad to Suit Your Tastes!
Add bacon for some protein, flavor, and texture. Bacon makes everything better, right?
You could go with a Mexican vibe really easily here by replacing the dill with cilantro and the lemon with lime. How fun is that?
Add a little heat to your avocado egg salad by adding some minced fresh or pickled jalapeno to the recipe.
How to Boil Eggs for Easy Peeling:
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Here’s my secret trick – pressure cook your eggs!
I know, I know. You probably don’t want to go out and purchase an Instant Pot just for boiled eggs, but my Instant Pot gets put to use for many other things! Check out all of our low carb Instant Pot recipes!
We do eat a TON of boiled eggs though. They’re the perfect low carb snack!
To boil eggs in an Instant Pot, place 1 cup of water in the liner and add in as many eggs as you like in a single layer. Pressure cook on high for 5 minutes. Let the pressure release naturally for 5 minutes and then do a quick release. Place the eggs in an ice bath for 5 more minutes to cool down and stop the cooking process.
Perfectly cooked hard boiled eggs and the best part is that they peel like a dream. The shells literally just slip right off the eggs.
I also use the Instant Pot to cook a bunch of chicken breasts and then shred them up and keep bags on shredded chicken on hand for meals. I used some of my Instant Pot shredded chicken in these keto stuffed peppers.
I hope you try this egg salad with avocado! It’s a favorite of mine and I think you’ll love it, too!
More Low Carb Egg Recipes!
- Keto Deviled Eggs: There is bacon and cheddar involved, you guys!
- Keto Scotch Eggs: These are easily made in the air fryer and are the perfect snack!
- Deviled Egg Salad: Can’t go wrong here!
- Spicy Deviled Eggs: Basically a jalapeno popper in egg form.
- Deep Fried Deviled Eggs: Bet you’ve never had a deviled egg quite like this.
Follow me on social for more recipe ideas & inspiration!
Avocado Egg Salad
This healthy egg salad is made extra creamy from the addition of avocado. Such a tasty twist on the traditional egg salad. The nutrition information is for the egg salad only and doesn't include info on lettuce if you choose to make lettuce wraps with this.
Ingredients
- 6 boiled eggs
- 2 ripe avocado, diced
- 1/2 lemon
- 1/4 cup minced red onion
- 2 teaspoons fresh dill
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Peel and dice the boiled eggs and place in a medium mixing bowl.
- Add the avocado to the eggs and stir well. The avocado will become creamier the more you stir and coat the eggs.
- Squeeze the lemon half over the eggs and stir in the onion, dill, salt, and pepper. Stir well to combine the mixture.
- Serve immediately.
Notes
If you'd like more of a dressing on your egg salad, mash half of the avocado with a fork before adding it to the egg salad. It will coat the eggs nicely.
This avocado egg salad is best served immediately or within a few hours of making as the avocados will start to brown otherwise. To keep the avocados from turning as long as possible, squeeze an extra bit of lemon juice over the top of the mixture and press plastic wrap directly onto the egg salad.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 160Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 187mgSodium: 242mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 1gProtein: 7g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.
Wow, this was delicious. Hubby had 3 helpings. will most definitely make it again.
Love to hear that!
Has anyone thawed out the frozen avocado chunks and tried this with them?
I can’t wait to make the. I’m going to buy the English peas at Trader Joe’s and add them they’re really nice and plump I think they would go well with this
Thank you so much for providing valuable and deliciously low carb recipe.
This recipe is delicious! I don’t like onions so I left that out. I used salt, pepper, and paprika. I also used a touch of mustard. I love this substitute for mayonnaise! Avocado has a lot more of a hearty flavor and is quite creamy. Two suggestions: (1) I would mix the egg yolks and avocado separately, then add to the diced eggs and (2) if you don’t know how to boil eggs I have an easy way to do it. Put the eggs in a pot and then add cool water until they’re submerged (1-inch) above. Add 1 teaspoon of baking soda. Bring to a rolling boil on high and boil for 5 minutes. Cover the pot and shut off the heat. Let the pot sit on the burner for 10 minutes. Move the eggs to a bowl of ice water. I’ve never made egg salad before and that’s what I found worked best because it doesn’t take long and the shells don’t stick to the egg. The yolk comes out yellow too. 10/10 would recommend this recipe.
Hi! Did a slight variation of this. Since I had no lemon juice I added a little soy sauce as acidic alternative. To replace the red onion I added the green part of spring onions, thinly sliced. For extra flavour I added a little Feta cheese and that’s it. I enjoyed it.
I just had it for breakfast my daughter and I make it last night so i decide to put everything together but left the avocado out until we were ready to eat it so it would not turn brown and were able to make 4 times the amount for a few days and she took half home (we like to cook a few meals on the weekend with our busy schedule) first time we make it love it…thanks
Great idea! 🙂
If you don’t have a pressure cooker, you just boil the water in the pot BEFORE you add the eggs. Works every time!
A great twist on the usual egg salad, this recipe has so much vibrant flavor!
OMG. Eggs in the pressure cooker – who would have thought. They peeled like a dream. Thanks for the tip. The salad was yummy. Thanks.
Can you keep this salad in the fridge for a few days thanks Joan
It will start to turn brown the longer it’s exposed to oxygen. Keep it tightly covered and make sure plastic wrap is touching the surface when you seal it. It still probably won’t last more than a day or so unless you don’t mind it oxidizing.
Of you keep the avocado seed in the salad, it will help prevent it from turning brown.
Wow really , that’s such good information. Thank you
Your avocado egg salad is one of my favorite recipes now but I wonder how much protein the recipe equals?
7g protein per serving. 🙂
How big is a serving
1/6th of the total recipe is what the nutrition info is calculated on.
Your site is so fantastic. I’m going to come back here again.
I love this!! Sometimes I dip my egg salad with potato chips (hehe), I love the idea of using lettuce!! Thank you!
Egg salad makes a great chip dip! Haha!
This looks yummy. If you want to use it as a dip, use pork rinds instead of potato chips. Pork Rinds are great with guacamole so it should be wonderful with this.
Thank you for posting these , I need all the help I can get
Total yumminess going on here!! Love avocados and eggs. Gonna make this for lunch and then try a version with cilantro, lime, chipolte peppers and a little sour cream. Thanks for the recipe. Love your blog!
Yes, a Mexican inspired version is great too! 🙂
Thank you!!
Is there any way you can put the sodium content in the nutrition posted?
I’ll keep that request in mind for future recipes. 🙂