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20-Minute Avocado Egg Salad Recipe

20-Minute Avocado Egg Salad Recipe

This classic egg salad with a twist is creamy, nutritious, paleo, keto, and whole-30-approved!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 SERVINGS
Calories: 274kcal
Author: Katherine - Yummfully

Equipment

  • Salad bowl
  • Saucepan
  • Potato masher or fork
  • Knife and cutting board

Ingredients

  • 2 avocados, diced
  • 8 eggs, hard boiled, peeled, and chopped
  • ¼ cup chopped onion
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 2 green onions, sliced
  • Juice of one lemon
  • ¼ cup mayonnaise
  • ¼ tsp salt (or to taste)
  • ¼ tsp ground black pepper

Instructions

  • Place all ingredients into a large bowl and mash using a potato masher, until well combined and to your desired texture.

Nutrition

Calories: 274kcal | Carbohydrates: 6g | Protein: 10g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 252mg | Sodium: 254mg | Potassium: 166mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 7mg