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A bowl of avocado egg salad beside a striped linen napkin and some fresh dill.
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5 from 1 vote

Avocado Egg Salad

Creamy, nutritious, and packed with flavor, this Avocado Egg Salad is a delicious twist on a classic egg salad. It is so easy to make and only requires nine simple ingredients.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250kcal
Author: Justin Coit


  • 2 medium avocado seed and skin removed and chopped
  • 2 hard boiled eggs chopped
  • 2 tbsp red onion chopped
  • 1 tbsp parsley chopped
  • 1 tbsp chives chopped
  • ½ tbsp dill chopped
  • 2 tbsp mayo
  • 1 tsp lemon juice
  • salt and pepper to taste


  • Add all ingredients in a medium mixing bowl and stir, making sure everything is combined.
  • Enjoy on its own, on a salad or as a sandwich.



  • Make sure to dice everything up to a similar size so you can get a bit of everything with every bite!
  • I suggest using freshly squeezed lemon juice as bottled juice sometimes has an aftertaste to it. 
  • Sweet onions or green onions can be used in place of red onions.
  • When mixing, make sure you do it gently to avoid mashing up the avocado too much. 
  • To tell if your avocados are ripe, they should yield to pressure when you give them a light squeeze.


Calories: 250kcal | Carbohydrates: 10g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 83mg | Potassium: 537mg | Fiber: 7g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg