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Avocado egg salad on top of 2 slices of bread

Avocado Egg Salad

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Servings :6
Prep Time15 mins
Cook Time18 mins
Total Time40 mins


  • 10 Large Eggs
  • 1 Medium Avocado
  • 1/4 Cup Lime Juice
  • 1 Teaspoon Kosher Salt
  • 1/2 Cup Celery chopped
  • 1/2 Cup Red Onions chopped
  • 1/2 Cup Fresh Cilantro chopped


  • Add eggs to a large saucepan and cover with water (about 1 1/2").
  • Bring water to a boil, then remove saucepan from heat and secure the lid. Set saucepan aside and allow the eggs to rest like this for 18 minutes.
  • Prepare a large bowl with water and ice.
  • After 18 minutes, using a slotted spoon, remove the eggs from the saucepan to the bowl of ice, and allow them to chill for 5 minutes.
  • After the eggs have cooled enough to handle, peel the eggs.
  • Cut eggs in half lengthwise.
  • Remove the yolks from the eggs, and place them in a large bowl.
  • Dice up the egg whites into small pieces (about the size of your onion), and set aside.
  • Add avocado, lime juice, and salt to the egg yolks, and mash together with a fork until the mixture is smooth.
  • Stir in the celery, red onions, cilantro and egg whites until thoroughly combined.
  • Squeeze additional lime juice over the top of your salad to prevent the avocado from browning (as much) and store it in an airtight container. This salad is best served immediately. Enjoy!

Lindsey's Tips

Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida 😘).


Calories: 168kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 273mg | Sodium: 502mg | Potassium: 324mg | Fiber: 3g | Sugar: 1g | Vitamin A: 573IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg
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