Avocado Egg Salad

When lunch time rolls around and you don’t know what to make, it’s key to have a few staples around so you can easily throw a healthy meal together. That’s where this Avocado Egg Salad comes in! It’s simple to make, made with minimal ingredients and only takes 15 minutes to make.

Avocado Egg Salad

This Avocado Egg Salad combines two of my favorite things! Avocado and eggs. This combination is perfect as an alternative to mayo or yogurt, making it completely dairy free too. I love that this salad is makes for a protein packed lunch and is great to switch up on toast, greens or serve with veggies and crackers! Not only is it a nourishing meal, but you’ll be satisfied for hours after enjoying this.

What you need for Avocado Egg Salad:

  • Hardboiled eggs
  • Avocado
  • Dijon Mustard
  • Whole grain dijon mustard
  • Garlic powder, sea salt, pepper

How long does this last?

I recommend eating your Avocado Egg Salad the day that you make it. Since the avocado will brown quickly, it’s best to serve it right after you make it! If you’d like to add a little meal prep into this salad, try hard boiling the eggs at the beginning of the week. Once you have those ready, you’ll be able to make this in no time!

How can I serve this salad?

  • On toasted bread
  • In a tortilla or wrap (I love these!)
  • On greens!
  • With crackers and veggies (I love these crackers!)

How to top your Avocado Egg Salad:

I love adding fresh dill to my Egg Salad! You can also add homemade pickled onions which add a little crunch and a delicious touch to this salad.

How to make pickled onions at home:

Pickled onions add the best flavor to everything, but especially to this burger bowl! Start by chopping up the red onion in half and then into some thin “C” slices. Set aside to make the brine. Take 6oz of water and set to a boil on the stove. Put in 1 tbsp salt with 1 tbsp white sugar into the mason jar with red onion. Pour in the boiled water and then fill the rest of the jar with white vinegar. Place lid on mason jar and give it a spin to let onions soak it up. Store in the fridge for the week!

How to make hardboiled eggs:

I love having hardboiled eggs prepped and ready for the week! Not only are they great for a quick snack, but they can easily be made into this Avocado Egg Salad. Start by boiling a small pan of water. Wait until the water is boiling to add your eggs. Set the timer for 12 minutes. Once finished, add the eggs to an ice bath to cool down and prevent from continuing to cook!

What else can I make with hardboiled eggs?

Hardboiled eggs make for a great snack to meal prep at the beginning of the week. I love to eat them with a little everything but the bagel seasoning or with sriracha. You can also top them on avocado toast for breakfast or add to a salad for lunch! Eggs make for a great source of protein.

Avocado Egg Salad Close up

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Avocado Egg Salad

Avocado Egg Salad

Yield: Serves 2
Prep Time: 12 minutes
Cook Time: 3 minutes
Total Time: 15 minutes

This Avocado Egg Salad is perfect for an easy lunch during the week that comes together in under 15 minutes! Protein packed and delicious topped on toast, salad or served with crackers and veggies.


  • 3 hardboiled eggs
  • 1/2 medium avocado
  • 1 tsp dijon mustard
  • 1/2 tsp whole grain dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • dash of pepper
  • optional: top with red pepper flakes and fresh dill; serve on toasted seed bread


  1. Bring water to boil in small pot. Once water is boiling, add eggs. Set timer for 12 minutes.
  2. Once eggs have finished, place in ice bath to cool down for a minute or two.
  3. In small bowl, combine hard boiled eggs, half of an avocado, dijon mustard, whole grain dijon and spices. Mix together to combine.
  4. Adjust seasonings to preference if needed.
  5. Top salad on two pieces toasted seed bread with red pepper flakes and fresh dill on top.
  6. Enjoy!

Talk soon, Taylor.

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