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Image of bowl with avocado egg salad.

Creamy Avocado Egg Salad

Avocado Egg Salad is light and creamy, with buttery avocado, eggs, and seasonings for a flavor boost. It’s loaded with protein that’s perfect for keto or low-carb diest.
Course Salad, Side Dish
Cuisine American
Keyword Avocado Egg Salad
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6 servings of about 1/2 cup
Calories 286kcal
Author Catalina Castravet


  • 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


  • chopped chives
  • chopped green onion
  • paprika


  • In a medium bowl, mash the avocado, with lemon juice together leaving some medium/small chunks.
  • Add mayo and greek yogurt, stir to combine, add salt and pepper to taste. Set aside.
  • Boil and peel the eggs and chop them into 1/4 inch pieces. Add them to a large bowl.
  • Add the rest of the ingredients to the eggs, including the avocado mixture and stir to combine.
  • Taste and adjust for salt and pepper.
  • Refrigerate for 30 minutes before serving.
  • Garnish with chopped chives, green onion and paprika before serving.



Calories: 286kcal | Carbohydrates: 8g | Protein: 11g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 253mg | Sodium: 263mg | Potassium: 456mg | Fiber: 5g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg