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+ servings
Healthy Avocado Egg Salad in a white bowl with a spoon.

Avocado Egg Salad

Creamy, easy-to-make, and delicious. This Healthy Avocado Egg Salad recipe is made with hard boiled eggs, no mayo, and perfect for a quick and easy lunch in 10 minutes or less!
Course Lunch, Dinner, Appetizer
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 363kcal


  • 6 eggs hard boiled, peeled
  • 2 ripe avocados large
  • 1/2 lemon juice
  • 1/4 cup plain greek yogurt
  • 1/2 cup walnuts crushed
  • 1/2 tsp crushed red pepper
  • salt/pepper to taste


  • In a mixing bowl, mash the eggs with the peeled avocados.
  • Add in the juice of 1/2 lemon and plain yogurt, then mix.
  • Add in the walnuts, crushed red pepper, and salt/pepper.
  • Mix together until everything is combined.
  • Serve and enjoy!


  • Feel free to substitute the chopped walnuts for chopped pecans or sliced almonds instead.
  • The crushed red pepper can be optional.
  • Don't feel like boiling eggs? Buy pre-cooked hard boiled eggs from the grocery store instead!
  • This avocado egg salad typically lasts about 2 days in an airtight container in the refrigerator.


Calories: 363kcal | Carbohydrates: 13g | Protein: 14g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 246mg | Sodium: 110mg | Potassium: 679mg | Fiber: 8g | Sugar: 2g | Vitamin A: 577IU | Vitamin C: 17mg | Calcium: 81mg | Iron: 2mg