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This avocado egg salad is loaded with healthy fats and protein from the avocado and eggs. This is such an easy recipe 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?
The thing is, my husband will down a bunch deviled eggs with no problems. He LOVES them.But put some egg salad in front of the man and he’s all, nope. Not interested.
I don’t get it.
Y’all realize that egg salad is basically just mooshed up devilled eggs, right?
Well…traditionally, anyway.
Today, I’m sharing egg salad with avocado which is a bit different than a traditional egg salad or deviled egg.
This keto egg salad is packed with avocados. They’re a “good” fat, right?
I often eat an entire avocado for breakfast. All that fat is so filling that I’m not hungry again until lunch. Super filling and so nutritious, too!
Avocado egg salad is total perfection if you’d like to make egg salad without mayo.
As you stir together the diced eggs with the avocado, the avocado starts to break down and coat the eggs. It makes for a creamy egg salad without mayo and the flavors are so fab.
I made this egg salad with dill, because I just love the way fresh dill brightens things up. I also stirred in some red onion for crunch.
This avocado egg salad is easy to customize to suit your tastes!
Stir in some chopped pickles or make your egg salad with relish. The tanginess of dill pickles works great in this dish.
Add bacon for a little extra saltiness and protein. Bacon makes everything better, right?
If you really want to amp the protein up, stir in some cooked shredded chicken. Now you’ve got an avocado chicken salad!
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?
How to boil eggs so they peel easily:
Here’s my secret trick – pressure cook your eggs!
I know, I know. You probably don’t want to go out and purchase a pressure cooker or Instant Pot just for boiled eggs, but my Instant Pot gets put to use for many other things!
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 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.
You can buy an Instant Pot here through my affiliate link.
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 to try:
Keto Deviled Eggs: There is bacon and cheddar involved, you guys!
Deviled Egg Salad: Can’t go wrong here!
Spicy Deviled Eggs: Basically a jalapeno popper in egg form.
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 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
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 6gFiber 3gSugar 1gProtein 7g
24 comments
Is there any way you can put the sodium content in the nutrition posted?
I’ll keep that request in mind for future recipes. 🙂
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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!!
Thank you for posting these , I need all the help I can get
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!
Your site is so fantastic. I’m going to come back here again.
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.
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.
OMG. Eggs in the pressure cooker – who would have thought. They peeled like a dream. Thanks for the tip. The salad was yummy. Thanks.
A great twist on the usual egg salad, this recipe has so much vibrant flavor!
If you don’t have a pressure cooker, you just boil the water in the pot BEFORE you add the eggs. Works every time!
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! 🙂
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.
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.
Thank you so much for providing valuable and deliciously low carb recipe.