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Creamy Avocado Egg Salad
This Avocado Egg Salad is creamy, refreshing, and full of flavor! Made with buttery avocados, perfectly cooked eggs, and a blend of simple seasonings, it’s packed with protein and ideal for keto or low-carb diets. Whether you’re after a light lunch or a quick, healthy meal, this recipe comes together in minutes and tastes amazing every time!
This Avocado Egg Salad gives a fresh and flavorful upgrade to the classic egg salad! I’ll be honest—traditional egg salad is good, but it can be a little plain. That’s why I mixed things up with creamy avocado, red onion, paprika, dill, and a few extra touches for a vibrant, modern twist. The result? Absolutely delicious!
What makes this recipe even better is how easy it is to customize. No mayo? Swap in some yogurt. Want more flavor? Play around with your favorite herbs, spices, or even add a sprinkle of cheese.
Enjoy it on its own, stuffed in a sandwich or bagel, or served over crisp lettuce—the options are endless. As long as you’ve got eggs and avocados, you can whip up this tasty, protein-packed salad in minutes!
Serve this with our Crispy Potato Wedges
Ingredients
- 2 avocados peeled, deseeded and chopped
- 1/4 cup mayonnaise use yogurt for a healthier version
- 1/4 cup greek yogurt
- 1 tablespoon fresh lemon juice
- 8 hard-boiled eggs peeled and chopped
- 1/2 cup celery finely chopped
- 1/2 small red onion chopped
- 1 teaspoon stone-ground mustard
- 1 tablespoon dill chopped
- 1 tablespoon green onion chopped
- 1/4 teaspoon kosher salt or to taste
- Ground black pepper to taste
- 1/2 teaspoon paprika sweet or smoked
Garnish:
- chopped chives
- chopped green onion
- paprika
Instructions
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In a medium bowl, mash the avocado, with lemon juice together leaving some medium/small chunks.
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Add mayo and greek yogurt, stir to combine, add salt and pepper to taste. Set aside.
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Boil and peel the eggs and chop them into 1/4 inch pieces. Add them to a large bowl.
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Add the rest of the ingredients to the eggs, including the avocado mixture and stir to combine.
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Taste and adjust for salt and pepper.
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Refrigerate for 30 minutes before serving.
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Garnish with chopped chives, green onion and paprika before serving.
