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!
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.”
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.
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!
- 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
- 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.
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: 1
Amount Per Serving: Calories: 160Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 187mgSodium: 242mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 1gProtein: 7g
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