Avocado Egg Salad

Kid FriendlyVegetarianGluten Free30 Minute Meals

This Avocado Egg Salad is a healthy and satisfying breakfast recipe that’s perfect for St. Patrick’s day! This 30 minute meal is easy to make with just a few ingredients.

An Avocado Egg Salad on a Plate Next to a Bowl of Hard Boiled Eggs

The Best Avocado Egg Salad Recipe

This low carb, creamy, green and tangy Avocado Egg Salad is the “mac-daddy” of all Egg Salads with a minimal amount of mayonnaise.

I’m not sure if it’s the “Luck’o’the Irish” or luck of the avocado that I concocted this recipe. In either case it is heavenly!

I did learn something while I was making it though. And that is… how in the world to make a hardboiled egg that peels with EASE!

I’m a little ashamed to say that I spent at least 30 minutes peeling the 12 eggs for this dish. Yup, absolutely ridiculous! I found myself just wanting to throw them on the counter because I was getting so frustrated picking off the tiny pieces of broken shell. Let’s just say, patience in not one of my virtues. 🙂

How to Make Perfect Hard Boiled Eggs

But just so you know, I have since found the trick. Thanks to my faithful Facebook fans! 🙂 I threw the question out there to see what your tips and tricks for hardboiled eggs were and the response was great!

This is what I found to work. Put the eggs in the pot, fill it with cold water, bring to a boil, once its boiling cover it, remove from heat, and let sit for 15-20 minutes. Then transfer eggs to an ice bath and voila! Easy to peel eggs!!! Hurray!

Ok, so back to this absolutely delicious Avocado Egg Salad. From my egg-xperience, {okay, corny I know, but I just couldn’t resist}, most egg salads are loaded with tons of mayo and taste more like the mayo than anything else. To be honest, I want to taste the egg and always like a bit of tanginess in my egg salad so I usually add stone ground or dijon mustard.

This time I decided to make it creamy and GREEN in celebration of St. Patricks Day so I added avocado. Let me tell you, this will be the go to egg salad recipe from now on in my house. So delicious. My little man was eating it while I was still stirring it up because he couldn’t wait for me to transfer it to the plate! 🙂 I hope you enjoy!

How to Make an Avocado Egg Salad

To get started, place 12 large eggs in a large stock pot. Cover with cold water, place on stove over medium high heat. Bring to a boil.

An Egg Salad Sandwich on a Plate Beside a Bowl of Eggs

Once boiling, place cover on pot and remove from heat. Let eggs sit in hot pot for 15-20 minutes.

A Close-up View of an Avocado Egg Salad on a Plate

Then transfer eggs to an ice bath and let sit for 5-10 minutes. Peel shell off hard boiled eggs and place in a large bowl. Using a fork, chop up eggs.

An Avocado Egg Salad Sandwich with Two Bites Taken Out

Next add 2 tablespoons of finely diced onion, 3 tablespoons of dijon mustard, 1 tablespoon of mayo, 1 teaspoon of dried basil, and salt and pepper to taste.

Avocado Egg Salad 2

Mix to combine. Next, add 2 mashed avocados and stir to incorporate. Serve as an egg salad sandwich in a pita pocket, over bread, or with a lettuce cup, if desired!

An Avocado Egg Salad Wrapped in Pita Bread on a White Plate

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An Avocado Egg Salad Wrapped in Pita Bread on a White Plate

Avocado Egg Salad

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 30 minutes
  • total_time Total Time: 35 minutes
  • yield Yield: 6-8 1x
  • category Category: Breakfast
  • method Method: Stove
  • cuisine Cuisine: English

Description

This Avocado Egg Salad is a healthy and satisfying breakfast recipe that’s perfect for St. Patrick’s day! This 30 minute meal is easy to make with just a few ingredients.

Scale

Ingredients

  • 12 large eggs, hardboiled
  • 3 tablespoons of dijon mustard
  • 1 tablespoon of mayo
  • 1 teaspoon of dried basil
  • 2 tablespoons of onion, finely chopped
  • 2 avocados, mashed
  • salt & pepper to taste

Instructions

  1. Place eggs in a large stock pot. Cover with cold water, place on stove over medium high heat. Bring to a boil.
  2. Once boiling, place cover on pot and remove from heat. Let eggs sit in hot pot for 15-20 minutes.
  3. Then transfer eggs to an ice bath and let sit for 5-10 minutes. Peel shell off hard boiled eggs and place in a large bowl. Using a fork, chop up eggs.
  4. Next add finely diced onion, dijon mustard, mayo, dried basil, and salt and pepper to taste.
  5. Mix to combine.
  6. Next add mashed avocados and stir to incorporate.
  7. Serve in a pita pocket, over bread, or with a lettuce cup.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 179
  • Sugar: 1g
  • Fat: 14g
  • Carbohydrates: 5g
  • Protein: 9g

Keywords: avocado egg salad, best egg salad recipe, classic egg salad recipe, avocado salad, egg salad sandwich recipe, how to make egg salad, healthy egg salad, best egg salad

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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41 Responses
  1. Jack Steam

    Another way to get easy top peal eggs is to steam them instead of boiling. I usually steam for 15 minutes or so and
    let them cool naturally. The peal very easily with the shell coming off in big pieces.

    1. Krista

      Ahh.. thanks Stephanie so glad you enjoyed it!

      Super excited to have you co-host with us in May. Can’t wait! 🙂 Hope you have a wondeful Monday!

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