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avocado egg salad in a white bowl topped with diced radishes and celery
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5 from 6 votes

Easy Avocado Egg Salad Recipe (No Mayo!)

Using creamy avocado in place of mayonnaise, creates an egg salad that is healthy, creamy, and delicious.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, low carb + keto, vegetarian
Servings: 2 servings
Calories: 356kcal
Author: Dani Spies

Ingredients

  • 1 large ripe avocado, (7.5-8 ounces whole)
  • 1 tablespoon lemon juice
  • 4 hard-boiled eggs, chopped
  • 4 hard boiled egg whites, chopped
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced radish
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1-2 tablespoons fresh herbs (dill, cilantro, parsley, etc.), optional

Instructions

  • Scoop avocado into a large bowl. Add lemon juice and a pinch of salt.
  • Mash the avocado against the side of the bowl using the back of a fork, until its broken down. You can leave it a bit chunkier or super smooth and creamy, depending on your preference.
  • Add the chopped eggs, egg whites, onions, celery, radish, herbs (if using), salt and pepper.
  • Stir until well combined. Transfer to an air tight container or enjoy on top of your favorite sandwich bread, cracker, or lettuce wrap. Enjoy!

Video

Nutrition

Serving: 0.5recipe | Calories: 356kcal | Carbohydrates: 12g | Protein: 21g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 373mg | Sodium: 243mg | Potassium: 789mg | Fiber: 7g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 2mg