In just a few minutes, you can whip up this amazing no-cook egg and avocado salad for your healthy lunch! Made with hard-boiled eggs, avocado, dijon mustard, and mayo, our avocado egg salad recipe is the best way to stay on track with your healthy eating plan and still enjoy easy-to-make foods that are always a WHOLE LOTTA YUM.
Avocado Egg Salad
Today are we are bringing out the healthy lunch options! With our egg and avocado salad, my daughter and I are IN LOVE with this trendy, healthy lunch that is easy to make, easy to travel with, and easy to eat.
We love making this egg and avocado salad with dijon mustard (always) and sometimes we even go without mayo. No matter how we make it, this quick lunch is perfect for the two of us and always gone as soon as we plate it.
And just how do we plate this avocado egg salad recipe? Our favorite is on a simple bed of lettuce leaves with some tomatoes on the side. This option keeps the egg and avocado salad compliant with most major healthy eating plans. However, you can also opt to serve it on bread, wraps, crackers, or vegetable slices.
Why You’ll Love This!
- Did we mention that this egg and avocado salad recipe is a no-cook, quick lunch that is ready in just a few minutes!?
- As simple as traditional egg salad, but with even more flavor, our avocado and egg salad recipe is seasoned with dijon mustard, dill, chives, salt, and pepper.
- If you are looking for a healthy lunch, then this is it! Compliant with keto, low-carb, gluten-free, sugar-free, and dairy-free, our egg and avocado salad recipe is ready to help support you with all of your healthy-eating goals.
- By including avocado, we have found that we can make our egg salad with avocado both with or without mayo.
If you are looking for more salad recipes to help you stick to your healthy eating plan, look no further than our Greek tomato cucumber salad, our tomato basil mozzarella salad, or these 15 keto friendly salads.
We are starting our egg and acovado salad with hard boiled eggs and avocado, adding in some dijon mustard and mayo, and then seasoning it with dill, chives, salt and pepper to create an amazing keto salad that you are sure to love.
- hard boiled eggs – cooked, cooled, and chopped
- avocado – chopped
- dijon mustard
- fresh dill – diced
- chives, diced
- fine sea salt
- black pepper
- Dijon Mustard – While we prefer it, you can swap the dijon for another mustard variety include stone ground or yellow.
- Mayo – To make avocado egg salad without mayo, just completely leave it out since the avocado adds creaminess. You could also substitute the mayo with olive oil, plain Greek yogurt, or by adding a small amount of additional mustard to your dish.
- Fresh herbs – We do prefer to work with fresh herbs for this dish, but you can substitute dried. The substitution is 1 Tbsp of fresh herbs equals 1 tsp of dried herbs.
Step by Step Instructions
Prep the ingredients by chopping the hard boiled eggs and avocado into small cubes and dicing the fresh herbs.
***Need a hard boiled egg recipe? We have 2 you can choose from: air fryer boiled eggs and Instant Pot hard boiled eggs.
In a small bowl, add the chopped eggs and avocado, mayonnaise, dijon mustard, fresh dill, fresh chives, fine sea salt, and ground black pepper.
Mix the ingredients together. You can mash the avocado and eggs for a finer texture or leave in small cubes and fold them gently for a chunkier consistency.
Serve over a bed of greens, on a sandwich, or with crackers.
- For best results, allow your hard boiled eggs to cool completely before making them into egg and avocado salad.
- While the mayo adds to the creaminess of the salad, you can skip it due to the avocado.
- You can adjust the texture of your salad by cutting the avocado and egg smaller or larger, or mashing it more or less with a fork.
- Serve immediatley or allow your keto avocado egg salad to chill in the fridge before serving.
- If you are meal-prepping, we recommend you don’t add the avocado until the day you are eating as avocado doesn’t store well in the fridge once it is cut or mashed.
While you can certainly eat your keto avocado egg salad with just a fork and a smile, many do prefer to serve it with something else. Common options include a bed of lettuce with some tomatoes, on bread (or keto bread), on crackers, in a wrap, or as a dip with vegetable slices.
You can store hard boiled eggs in the fridge for up to 7 days, but the avocado will start turning brown shortly after you cut into it. For best results, we recommend eating the avocado egg salad the day you make it but if stored properly (in a covered, air-tight container) it should last up to 48 hours.
More Keto Egg Recipes
Looking for more keto egg recipes?
- Instant Pot Hard Boiled Eggs (555 Method)
- Air Fryer Boiled Eggs
- Low Carb Egg Drop Soup
- Low Carb Bacon and Egg Cups
- 4 hard boiled eggs, chopped
- 1 avocado, chopped
- 1 Tbsp mayo
- 1 tsp dijon mustard
- 1 Tbsp fresh dill, diced
- 1 Tbsp chives, diced
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- Prep the ingredients by chopping the hard boiled eggs and avocado into small cubes and dicing the fresh herbs.
- In a small bowl add the chopped eggs and avocado, mayonnaise, dijon mustard, fresh dill, fresh chives, fine sea salt, and ground black pepper.
- Mix the ingredients together. You can mash the avocado and eggs for a finer texture or leave in small cubes and fold them gently for a chunkier consistency.
- Serve over a bed of greens, on a sandwich, or with crackers.
The recipes uses dijon mustard but other types of mustard can be used too like regular yellow mustard or stone ground mustard.
Dried herbs can be substituted for fresh, the substitution is 1 Tbsp of fresh herbs equals 1 tsp of dried herbs.
To make avocado egg salad without mayo, just completely leave it out since the avocado adds creaminess or substitute olive oil or plain Greek yogurt.