Avocado Egg Salad is a creamy and delicious twist on the traditional egg salad, incorporating the richness of avocado and the tanginess of lemon. It’s a great healthy alternative, perfect for sandwiches, wraps, or as a salad topping. This recipe is easy to make, packed with nutrients, and a great way to use up hard-boiled eggs.


  • 2 ripe avocados, peeled and pitted
  • 4 hard-boiled eggs, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons mayonnaise (optional)
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped chives
  • Salt and pepper to taste


  1. In a medium bowl, mash the avocados with a fork until smooth but still slightly chunky.
  2. Add the chopped hard-boiled eggs to the mashed avocado.
  3. Stir in the lemon juice, mayonnaise (if using), and Dijon mustard. Mix until well combined.
  4. Fold in the chopped chives, and season with salt and pepper to taste.
  5. Serve immediately, or cover and refrigerate if serving later.

Nutrition Facts (per serving)

  • Calories: 220
  • Fat: 18g
  • Carbohydrates: 8g
  • Protein: 9g

Prep and Cooking Time

  • Prep Time: 10 minutes
  • Cooking Time: N-


  • Serves: 4 people

Avocado Egg Salad is not only delicious but also versatile. Enjoy it on toast, as a dip with crackers, or as a filling for lettuce wraps. It’s a satisfying meal or snack that’s full of healthy fats and protein!

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