Twist the classic egg salad for this delicious avocado egg salad recipe made with bell pepper, cucumber, herbs, lemon juice, and salt and pepper. No mayo necessary!
If you are like me, you probably love egg salad. But if you think traditional egg salad is good, wait until you taste this slightly twisted version by adding avocados. Yum!!! Avocado will transform your egg salad in something super creamy and healthier.
As we all know, avocados are full of good fats for you, loaded with fibres and of course they’re delicious! On top of that, you won’t need to add mayo because avocados are already creamy and flavourful enough to skip it. We all know that store bought mayo is not the best thing to feed your body, unless you make your own using healthy fats. So, replace mayo for avocados sounds like a good deal for me 😉
I love using avocados in my recipes, like my Shrimp Avocado Cucumber Salad, Creamy Avocado Cauliflower Salad, Super Easy Avocado Cucumber Tuna Salad, and Whole30 Creamy Avocado Sauce. I just love how creamy the avocados are in these recipes!
Ingredients to make this salad:
My avocado egg salad recipe is a bit different from the other ones out there because I add lots of veggies to make this salad even healthier. So I use…
- Avocado and hard-boiled eggs – these are the base of this salad. You can’t skip those 😉
- Chopped bell pepper, onion and cucumber – I love adding these veggies in my avocado egg salad because it gets crunchier and of course they add more nutrients to this dish.
- Herbs such as parsley and dill – These are the best for egg salad but chives also are great if you have some to add in.
- Salt, black pepper and olive oil – Can’t forget that, right? They all add even more flavour to this avocado egg salad.
How to make avocado egg salad
- It’s simple and quick to make. First, you need to boil the eggs for about 7 minutes and while they’re boiling, you chop onions, bell pepper and cucumber.
- Then, remove egg from heat, allow eggs to cool down in cold water, peel and chop them.
- In a medium bowl, mash the avocados with a fork; add all the veggies, herbs, salt, black pepper and olive oil. Mix everything well to combine. Done!
What to serve with avocado egg salad
If you are doing Whole30 or follow paleo and low-carb diets you can serve is on top of a big and delicious green salad. However, if you are not following any diet, you definitely should serve it on top of a toast or make a sandwich. Enjoy!
Want another avocado salad? Try my Avocado Cucumber Tuna Salador my Cauliflower Potato Salad! It’s so quick and easy as well as a great healthy lunch.
Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!
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4.23 from 9 votes
Avocado Egg Salad Recipe
Twist the traditional egg salad for this delicious avocado egg salad recipe made with bell pepper, cucumber, herbs, lemon juice, and salt and pepper. No mayo necessary!
Prep: 10 minutes minutes
Cook: 7 minutes minutes
Total: 17 minutes minutes
Servings: 4 people
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Ingredients
- 2 avocados
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- 1 teaspoon parsley chopped
- ½ teaspoon dill chopped
- 1/3 cup cucumber diced
- 6 eggs hard-boiled
- 1 teaspoon lemon juice
- A drizzle of olive oil
- Salt and black pepper to taste
- Green onions for garnishing
US CustomaryMetric
Instructions
In a medium bowl, add avocados and mash with a fork or the back of a wooden spoon until mostly smooth.
Add the rest of the ingredients and mix well with a spoon until creamy.
Serve at room temperature or place it in the fridge for 15 minutes or until it’s cold for your taste.
Enjoy!
Tips
- Check if your avocado is ripe by giving it a gentle squeeze. If it gives to the pressure, then it's ripe.
- If the red onions are too sharp for you, soak them in cold water before adding them to the salad.
- Fresh lemon juice is best as bottled juice doesn't taste as fresh.
- To store: Store the avocado egg salad in an airtight container for up to 3 days in the fridge. As the avocado will oxidize over time, the egg salad won't last as long as regular egg salad.
Nutrition Information
Serving: 1/4 Calories: 330kcal (17%) Carbohydrates: 8g (3%) Protein: 18g (36%) Fat: 25g (38%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Cholesterol: 491mg (164%) Sodium: 194mg (8%) Potassium: 620mg (18%) Fiber: 5g (21%) Sugar: 3g (3%)
Nutrition information is calculated using an ingredient database and should be considered an estimate.
© Author: Olivia Ribas
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Ginger says
I look forward to learning about healthy eating.
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Catherine Pasquinucci says
Oh yay! I’m making this for me and hubby today! I have the eggs already done in the fridge and avocado that needs using, this came at the perfect time. I don’t have fresh herbs, but I do have dried dill and lemon, peppers and cucumbers, I think the dried dill should work out OK. Hubs will do the sammie and for me over some lettuce. This will be a great way to get my guy to not use mayo! Thank you for the timely recipe, and all the other wonderful, tasty, healthy recipes you create. Love the whole blog too, always a very enjoyable read! Look forward to every email I get from you!🥰
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Olivia says
That’s great. I hope you enjoy it!
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BDavis says
Thank you for all these wonderful dishes. I have tried a few and was well pleased. Will make the avocado egg salad one, my daughter loves Avocado.
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Olivia says
I am sure she will love it!
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