Spice up the usual egg salad with the addition of avocado. Avocado makes a delicious and nutritious low-carb addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without adding mayo at only 287 calories per serving!

 If you haven’t tried avocado egg salad then it’s time you enjoy egg salad in a whole new way. A simple nutrient-rich ingredient such as avocado with the addition of lemon, salt, pepper, and your favorite herbs works wonders and adds much-needed flavor and zest to the typical egg salad. Play around with the herbs and use parsley, dill or chives, or use my personal favorite, cilantro, and enjoy a wholesome flavor-packed dish.

It’s packed full of fiber thanks to the avocado and is great if you are on a low-carb, paleo, or keto diet or if you simply want a healthy salad. Because avocado is naturally creamy in texture, you won’t need as much mayo to make it creamy. A few tablespoons of Greek yogurt or sour cream go a long way in making this salad creamy!

What You Will Need

To make this delicious low-carb avocado salad you will need just a few ingredients that you may already have on hand.

  • Eggs: the star of the dish. I like to use good quality eggs preferably cage-free.
  • Avocado: This is what gives the eggs the added nutrients and a beautiful green color. Be sure to pick ripe avocados or you will end up with a bitter flavor.
  • Greek yogurt: adds creaminess to the salad and adds a little more protein. You can also replace it with sour cream or mayo if you’d like.
  • Fresh lemon juice: the fresh lemon pulls the flavors together and keeps the avocado from going brown. Lime or vinegar also works!
  • herbs: I find cilantro goes well with avocado but any fo your favorite herbs such as dill or parsley will work.

How to Make Avocado Egg Salad

Prepare Eggs: Making this salad is so easy! To begin simply boil, peel, and dice your eggs. You can also use pre-boiled eggs.

Mash avocado: Next, simply mash the avocado in a medium bowl. You don’t want to over-mash it.

Combine: Lastly, simply add the eggs, lemon, cilantro, and seasoning and GENTLY mix to combine. If you like a more chunky texture be sure not to overmix and if you like a more creamy salad, then feel free to mash until the desired consistency is reached.

Expert Tips

  • Time-saving tip: If you don’t want to take the extra time to boil your eggs, you can buy pre-boiled eggs from the store.
  • Different herbs: You can replace the cilantro with chives, dill, parsley, or finely chopped green onions if preferred.
  • Use Greek yogurt: You can substitute some or all of the Greek yogurt for mayo or sour cream if desired. This will alter the taste and give the salad more of a creamy flavor.
  • Taste and adjust: After mixing everything together, give the salad a taste. You may want to add a bit more salt, or even mayonnaise if you want it creamier.

Storage recommendations

Because this recipe contains avocado, it’s best to use it the same day to prevent the avocado from browning. If you’d like to make it ahead of time, squeeze extra lemon on top place a thin layer of plastic wrap onto the avocado, and press down. Place in an airtight container for up to about 2 days. Stir well before serving again.

4.85 from 26 votes

Creamy Avocado Egg Salad

By: Layla
Spice up the usual egg salad with the addition of avocado for a flavor filled low-carb meal. Avocado makes a delicious and nutritious addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without the adding mayo!
Prep10 minutes
Cook10 minutes
Total20 minutes
Servings 2 people


  • 1 medium avocado, pitted and peeled
  • 3 hard-boiled eggs, peeled and chopped
  • 2 tablespoons Greek yogurt, sour-cream or light mayonnaise will also work
  • 1 teaspoon fresh lemon or lime juice
  • 1 tablespoon minced cilantro, parsley, dill or chives will also work
  • Salt and fresh pepper to taste


  • In Medium bowl, Add avocados and mash with a spoon until chunky. Add the remaining ingredients and mix with a spoon until creamy.
  • Serve on whole-grain toast or enjoy with toasted pita chips.



Serving: 1serving, Calories: 287kcal, Carbohydrates: 10g, Protein: 13g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 281mg, Sodium: 105mg, Potassium: 606mg, Fiber: 7g, Sugar: 2g, Vitamin A: 539IU, Vitamin C: 11mg, Calcium: 67mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. This is delicious. Made it with nonfat Greek yogurt and extra cilantro. So so good! Thx!

  2. I made it with herbs de Provence and justice from Penzey’s, grey poupon, Mayo, lemon juice, a dash of Cajun seasoning salt, pepper and spread it on a slice of homemade sourdough buttered toast. So good

    1. You can work the nutritional info out yourself. For example, for your eggs the info will be on the box. The same should be for the other ingredients. However, if you can’t find certain info, or if you prefer to work it out before you purchase anything, download an app like nutrition facts or a similar app and you can obtain all the info for pretty much every food. Thank me later x


  4. i made this using regular mayo, dill, and parsley, and it was excellent! I ate on it for a few days. by the third day it had turned a strange blue/green/gray color, but tasted fine.

  5. I totally stumbled on your website while looking up recipes for avacados
    I had 2 I wanted to use up
    I had four hard-boiled eggs in my refrigerator I had a half a container of sour cream and I just put them all together the mashed up to avocados the eggs and sour cream I added double the lemon juice then I added dehydrated chives some dill dehydrated onion dehydrated sliced garlic chopped garlic pieces up in my hand I put it all together and put it in the fridge let it sit I came back about 2 hours later and all of the dehydrated ingredients that absorb all the moisture from the avocado in the sour cream so what I did was I added two tablespoons of regular old-fashioned Mayo mix it all up some salt and pepper and OMG you got to try it I also had some very firm Roma tomatoes I cut them in half sprinkle them with some fresh ground pepper and put some fresh grated Parmesan reggiano cheese on them put them in the broiler just to Brown up the cheese and had them on the side with my avocado egg salad mixture I used chili garlic taco chips that I found at the Walmart in the potato chip section OMG

  6. i get these recipes off my work email how or where would i get them when i’m not at work to access the recipes.. would you be able to send me the link to the website please..

    1. Send yourself the link from work? I don’t know just a thought

  7. I’ve made this many times and it is always terrific. I’ve also added either mustard or curry. Cilantro is not my favorite herb.

  8. This was amazing. I added the freah chives and dill to mine and kept it keto friendly by eating it with celery. So yummy!

  9. I can’t wait to make this. everyone at work is going to be so jealous.

  10. How Do i get all that peaSky air out of the guacamole bags?

  11. Made for lunch today and added hot sauce-so good on Italian toast!

  12. this was absolutely delicious! I didn’t add the yogurt (nor did i replace it with another dairy product as i’m lactose intolerant) and it was still absolutely to die for. will be making again! also used both PARSLEY and dill. yummmmm!

  13. Try using huMMus instead of avOcado! Garlic and a bit of basil chopped up are divine!

  14. Is something that can be made a day in advance? Im wondering how well it keeps or if it needs to be consumed right aFter it is made. Thanks

    1. I would not make this egg salad in advance. It’s best served fresh!

  15. tO keep this from Browning place the AVACADO seed in the middle of the 🥗 salad. You can do the same with guacamole. Also 🍋 juice helps too 😎 The seed TRICK works!

  16. It’s look delicious thanx for the INGREDIENTS in gonna make it thanxzika

  17. This turned out fabulously!! I added chives on top as well as the cilantro. Used mayo, and a tablespoon of mustard. I think I will add some diced dill pickle next time to snazz it up a little.
    My super picky 13 yr old even loved it!!!!! Thank you for this recipe!!

  18. Could you share what flatbread you used for your sandwiches?

  19. Omg! Yum!! Came out perfectly and added Trader Joe’s “Everything but the bagel seasoning” to give it a little extra! Thank you for another great recipe!

    1. Thanks for the Everything seasoning tip! I will be sure to try it next time.

  20. This look DELISH!! Can you tell me what could keep the avocado from turning brown by the next day or do you just make enough to eat it all that day? Thank you!

    1. Leave the avocado out in it.. it will help it from browning 😉

    2. I like to cover it tightly with plastic wrap to keep it from browning.

    3. Lemon juice is a natural preservative. It keeps avocados STAYING green.i even put it on my leftover sliced apples, that my two year old doesn’t finish. And you don’t even taste the lemon!