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Avocado Egg Salad


Avocado replaces the mayo in this easy and delicious egg salad! I like mine on toasted bread with tomato slices and alfalfa sprouts.


  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: Mix
  • Cuisine: American


  • Calories: 192
  • Sugar: 0.5g
  • Sodium: 725.7mg
  • Fat: 14g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 8.9g
  • Trans Fat: 0g
  • Carbohydrates: 3.4g
  • Fiber: 2g
  • Protein: 13.2g
  • Cholesterol: 372mg

Keywords: avocado egg salad, egg salad with no mayo