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Avocado Egg Salad
This Avocado Egg Salad takes your classic egg salad and adds a healthy element of avocado! Perfectly creamy, zesty, and nutritious - it's all around delicious! Get ready to kick your egg salad recipes up a notch!
Add the peeled hard boiled eggs to a large bowl and using a pastry cutter, chop them up. You can also use a knife to chop them first then add them to the bowl.
In another bowl mash the avocado with a fork. Add the mashed avocado, lime juice, mayonnaise, salt, pepper to the bowl with the eggs and toss everything together.
Serve on bagels or sandwich bread with your favorite sandwich toppings, such as cucumbers, tomatoes, lettuce, alfalfa sprouts, etc.
- Nutritional information is for avocado egg salad only, does not include bagels or other fixings.
- While I wouldn't go ahead and assemble the entire salad ahead of time, you can absolutely boil the eggs and stick them in the fridge for up to 5 days. Avocado goes bad really fast as soon as the shell is open, so I would recommend holding off on prepping it until you're ready to eat!
Serving: -3g | Calories: 329kcal | Carbohydrates: 8g | Protein: 14g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 377mg | Sodium: 285mg | Potassium: 467mg | Fiber: 5g | Sugar: 2g | Vitamin A: 618IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg