Avocado Egg Salad

two sandwiches stacked on a plate.

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Avocado replaces the mayo in this easy and delicious egg salad! Serve it on toasted bread, croissants, or bagels, or use it to make lettuce wraps. It’s easy, light, and a great summer recipe.


  • 1/4 cup mashed avocado (from about 1/2 a medium avocado)
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chives, chopped
  • 4 hard-boiled eggs, finely chopped


  1. In a medium bowl, combine the mashed avocado, lemon juice, salt, and chives until combined.
  2. Add the chopped hard-boiled eggs and stir until well combined.