Avocado Egg Salad Recipe

Yield: 4 people
Prep Time:
10 mins
Cook Time:
7 mins
Total Time:
17 mins
Twist the traditional egg salad for this delicious avocado egg salad recipe made with bell pepper, cucumber, herbs, lemon juice, and salt and pepper. No mayo necessary!
Print Recipe
4.6 from 5 votes


  • 2 avocados
  • ½ cup red bell pepper — diced
  • ¼ cup red onion — diced
  • 1 teaspoon parsley — chopped
  • ½ teaspoon dill — chopped
  • 1/3 cup cucumber — diced
  • 6 eggs hard-boiled
  • 1 teaspoon lemon juice
  • A drizzle of olive oil
  • Salt and black pepper to taste
  • Green onions for garnishing


  1. In a medium bowl, add avocados and mash with a fork or the back of a wooden spoon until mostly smooth.
  2. Add the rest of the ingredients and mix well with a spoon until creamy.
  3. Serve at room temperature or place it in the fridge for 15 minutes or until it’s cold for your taste.
  4. Enjoy!
Course: dinner, Lunch
Cuisine: American
Keyword: avocado, avocado salad, egg salad, low-carb, Whole30 salad

Nutrition Information

Amount per serving (1/4) — Calories: 330, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Cholesterol: 491mg, Sodium: 194mg, Potassium: 620mg, Carbohydrates: 8g, Fiber: 5g, Sugar: 3g, Protein: 18g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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