Avocado Egg Salad

Avocado Egg Salad replaces mayonnaise with mashed avocado. It tastes delicious, is creamy, and goes well with salad, lettuce wraps, and toast.

Although I've published a recipe for curried egg salad, I've never given you the scoop on my favorite avocado egg salad. That has now changed!

This is a fantastic dish to keep on hand, whether you're a vegetarian or just seeking for a quick, nutrient-dense dinner or snack idea.

I personally enjoy keeping this egg salad on hand for quick weekday lunches, and it was wonderful to see that Olivia, my 16-month-old, did too! We spoon-fed it to her plain, straight up.

Ditch the Mayo for Avocado

This variation of egg salad is for you if you don't like mayonnaise or want a healthier alternative to the regular form.

Avocado has roughly a third fewer calories than mayo (around 50 calories per 2 tablespoons of mashed avocado as opposed to 180 calories for the same quantity of mayonnaise), therefore substituting it for mayo in egg salad reduces calories. Avocado is cholesterol-free and has far more fiber and half the fat of other fruits and vegetables.

Although the texture is slightly different, mashed avocado has a similar creamy texture to mayonnaise and a fairly bland flavor.

Avocado Egg Salad Ingredients

• 4 hard boiled eggs, grated or finely chopped
• ½ ripe avocado, mashed
• ½ Tablespoon finely chopped dill pickle
• ½ Tablespoon chopped scallion, white part only
• ½ teaspoon ground pepper
• ⅛ teaspoon fine sea salt
• 1-2 Tablespoons fresh chopped parsley or dill, for garnish
• lettuce leaves, bread or crackers, for serving

How to Make Avocado Egg Salad

• Stir: Put everything in a bowl and combine. Add fresh herbs on top before serving.
• Salad should be kept in the refrigerator in an airtight container. The salad keeps for three to five days. Although the avocado may have a very slight browning, it is still safe to eat. 

Prepping and Storing Egg Salad

Store in the refrigerator in an airtight container after combining all the ingredients. The salad can be stored for up to 3 days, but I prefer to eat it right away. Although the avocado has a tendency to brown, it is still fine to eat.