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Avocado egg salad in bowl with chopped parsley.
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5 from 4 votes

Avocado Egg Salad

This simple Avocado Egg Salad is prepped in ten minutes and full of creamy flavor. Skip the mayo and add some extra flavor with ripe avocados. Perfect for lunch on crackers, a sandwich or as is straight from the spoon!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 260kcal
Author: Lorie Yarro



  • Combine eggs, avocado, and seasonings into a bowl.
  • Using a fork, press into eggs to break down and then stir to mix with avocado.
  • That's it! Season to taste and enjoy as desired. For best results, eat within one to two hours. If saving, add a squeeze of lemon juice to help keep the avocado from browning.


  • The easiest eggs to work with when making this avocado egg salad are eggs that have recently been hard boiled and cooled. The yolk is much more easily mashed and not dried out. Try not to overcook your eggs either to avoid a dryer, green yolk. If they have been in the fridge for a day or so, that is fine, they just may take more work to mash.
  • Hate peeling hard boiled eggs? If you put the eggs in an ice bath right after boiling, that helps the eggs to peel mush easier.
  • If you want to help keep the avocado from browning so you can eat the egg salad a day or so after making, stir in a squeeze of lemon juice when making. Then cover the bowl you are using with plastic wrap and press the plastic wrap directly onto the egg salad so that it is touching the top of it completely. You may get a touch of brown on top, but this will help preserve the salad for longer.


Calories: 260kcal | Carbohydrates: 10g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 233mg | Sodium: 85mg | Potassium: 572mg | Fiber: 7g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg