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Avocado Egg Salad

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If you are a fan of egg salad, I’m going to blow your mind with this delicious Avocado Egg Salad. It’s all that you love about egg salad with added creaminess and nutrition for an amazing healthy meal.

three bowls filled with avocado egg salad, one avocado a towel and eggs on a wooden egg holder.  Shot from up above overlooking all of these items.

Adding avocado to your egg salad adds healthy fats to help keep you satisfied for longer.  Avocados are a great companion to eggs as well, the combination is a match made in heaven!

Hard boiled eggs are easy to prepare ahead of time and they make a great snack, and can also be added to salads and used in this avocado egg salad.

Ingredients needed for Avocado Egg Salad

  • Hard boiled eggs- you can make these at home or buy pre-packaged for convenience.
  • Avocados- they will need to be ripe, so when you push on the outside it gives just a bit. Not too hard, not too soft.
  • Dijon Mustard– this gives the salad a little zing!
  • Paprika– I love adding paprika to my eggs… so good.
  • Salt– This can be optional so if you want to add it after you’ve tasted it first you can. I used Redmond Real Salt.
eggs, paprika, salt, avocado. mayo and dijon mustard all in bowls

How to make Avocado Egg Salad

  • You will need to make hard boiled eggs. I love using a Dash Egg Cooker to prepare my hard boiled eggs. It is beyond simple and it works every single time. After they are done cooking, put the eggs in a bowl with ice water to cool, then gently peel for perfect hard boiled eggs.
  • Let eggs cool, then dice 12 eggs into bite size pieces and place in a bowl large enough to mix the salad.
  • Dice 2 small avocados into bite size pieces and add to bowl with diced eggs.
  • Add dijon mustard, avocado oil mayonnaise, salt and paprika.
  • Note: Adjust salt for your preference. I use Redmond Real Salt in all of my cooking so you may need more or less to taste.

Our family goes through a ton of avocados each week. It’s a food we all love thankfully because they are so good for you! The benefits of avocado are many, so adding them to your egg salad is a great way to sneak in some health benefits as well. We also use avocado oil mayonnaise because it is made without inflammatory ingredients like traditional mayonnaise.

Avocado egg salad on a bed of lettuce and then two bowls of the salad in the background and an avocado in the background

Health Benefits of Avocado

  • Excellent source of fiber
  • Good source of healthy fats
  • They help your body absorb nutrients
  • And many more health benefits.

There are many ways you can serve avocado egg salad. I am gluten free so my favorite way to eat it is either on a bed of lettuce or with gluten free crackers. My favorite gluten free crackers are from Simple Mills and we always have them in our pantry. You can get a PDF of all of my gluten free kitchen staples here.

If you tolerate gluten you can have the salad on a piece of whole wheat toast or a pita bread would be delicious as well! The salad also is delicious on top of cucumber slices.

a bowl of avocado egg salad with a tray of eggs on a wooden holder

How long will it stay fresh?

Avocado egg salad is best eaten the day it is made. If the recipe is more than what you need, you may cut the recipe in half to prepare a smaller portion size for your needs.

If you happen to have leftovers you can place it in the fridge in an airtight glass container for 1-2 days. Just note the avocado will brown a bit so it will not look the way it does made fresh. You could add a bit of lemon juice to prevent significant browning.

Avocado Egg Salad

If you love egg salad you will love the addition of avocado in this avocado egg salad recipe!
Print Recipe
a bowl of avocado egg salad
Prep Time:30 minutes
Total Time:30 minutes


  • 12 hard boiled eggs diced
  • ½ cup avocado mayo
  • 1 TBS dijon mustard
  • 2 small avocados (diced) approx 140g
  • ¼ tsp salt
  • ¼ tsp paprika


  • Prepare hard boiled eggs and allow to cool.
  • Dice cooled hard boiled eggs and ripe avocados and place into a glass bowl.
  • Add mayo, dijon mustard, paprika and salt to the bowl and stir gently until mixed well.


This salad is best eaten on the day it is prepared.


Calories: 288kcal | Carbohydrates: 5g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 295mg | Sodium: 281mg | Potassium: 342mg | Fiber: 3g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg
Servings: 8
Calories: 288kcal
Author: Amy

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