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!
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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.
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.
Avocado Egg Salad
Ingredients
- 6 large boiled eggs
- 2 medium 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.
Rosell says
I love this
Karen Benson, Certified Health Coach says
This is the second time making for an office get together! Everyone loved the texture and flavor. Served on lettuce and gluten free crackers. Yummy!
Karly Campbell says
I’m so glad it’s such a hit!
doyalanna ingram says
ohhh sooo good
Annalene says
Wow, this was delicious. Hubby had 3 helpings. will most definitely make it again.
Karly Campbell says
Love to hear that!
Angie says
Has anyone thawed out the frozen avocado chunks and tried this with them?
Mari says
My daughter has used the frozen avocados in this recipe and they worked great
Margaret Jones says
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
Iprasad says
Thank you so much for providing valuable and deliciously low carb recipe.
Lydia says
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.
Davide Cortese says
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.
rosie says
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
Karly Campbell says
Great idea! 🙂
Jasmine says
If you don’t have a pressure cooker, you just boil the water in the pot BEFORE you add the eggs. Works every time!
Bee says
A great twist on the usual egg salad, this recipe has so much vibrant flavor!
Kerri says
OMG. Eggs in the pressure cooker – who would have thought. They peeled like a dream. Thanks for the tip. The salad was yummy. Thanks.
joan Embertson says
Can you keep this salad in the fridge for a few days thanks Joan
Karly Campbell says
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.
Anna says
Of you keep the avocado seed in the salad, it will help prevent it from turning brown.
Shaina says
Wow really , that’s such good information. Thank you
Darlene Lacombe says
Your avocado egg salad is one of my favorite recipes now but I wonder how much protein the recipe equals?
Karly Campbell says
7g protein per serving. 🙂
Connie Thorn says
How big is a serving
Karly Campbell says
1/6th of the total recipe is what the nutrition info is calculated on.
Norine Stores says
Your site is so fantastic. I’m going to come back here again.
JulieD says
I love this!! Sometimes I dip my egg salad with potato chips (hehe), I love the idea of using lettuce!! Thank you!
Karly Campbell says
Egg salad makes a great chip dip! Haha!
Sharon says
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.
Rita pruiett says
Thank you for posting these , I need all the help I can get
Stacy says
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!
Karly Campbell says
Yes, a Mexican inspired version is great too! 🙂
Thank you!!
MIchelle says
Is there any way you can put the sodium content in the nutrition posted?
Karly Campbell says
I’ll keep that request in mind for future recipes. 🙂