Light Avocado Egg Salad Recipe -
Light Avocado Egg Salad Recipe
  • READY IN 40 mins

Light Avocado Egg Salad

Recipe by  

"I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    40 mins


  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
  2. Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.
Kitchen-Friendly View


  • Cook's Note:
  • A whole small avocado will work too. You can always add red pepper flakes for a kick. This recipe is very versatile!

Reviews More Reviews

Most Helpful Positive Review
May 03, 2013

Delicious! I did use more avocado than called for but that is just because I love them! My granddaughter said to serve this on a ham sandwich and you'd have Green Eggs and Ham!

Most Helpful Critical Review
Jan 04, 2014

I thought this was a great healthy option, but I did find it a bit bland. I tried it first as written, then added some capers for some extra flavor. I do love this idea and will continue to tweak it. I think I'll try it next time with Dijon. Thank you for the healthy idea.

May 05, 2013

Fabulous idea for a healthier "mayonaise". I thought that 1/2 an avocado was just right for this recipe, I'm thinking of using avocado in my tuna next time too! Thanks for a great recipe idea!

May 23, 2013

I haven't had egg salad in years. I've been wanting to make some since I now have my own chickens. This recipe was so good. Definitely a keeper! I did use more avocado and in place of the salt & pepper, I used a squeeze of fresh lemon juice & a dash of tabasco. Thanks for sharing your recipe, K-Dub!

Oct 25, 2013

I have made hundreds of recipes on this sight and not reviewed them, but this one I HAD to. I just made it for lunch and I will never make egg salad the old way again! Thank you!

Feb 21, 2014

I added a whole avocado to four boiled eggs and it was enough for I & my husband for a sandwich each. Egg salad is generally very heavy and leaves you very full afterwards and this was no exception. I also poured in about a tablespoon of lemon juice for some zest and used Dijon mustard instead of yellow. I realized too late that I didn't have any paprika in my pantry :( I slapped it on some soft fluffy bread and it made a great filling lunch and fed my avocado addiction. *For those who say it's bland I would say that the seasoning you add or don't add makes the sandwich. You can't blame the recipe if you don't properly add salt & pepper to your liking. The fun thing about recipes is you can add or take away whatever makes you happy. Taste test everything and season until your taste buds dance ;)

Oct 24, 2013

What a great addition to egg salad - avocado. I was very excited to try this recipe, and I was not disappointed. I was leery that it would bind together without any mayonnaise, but it worked great. I've made this several times to pack in my lunch. All the gals I eat lunch with asked for this recipe. Now they make their egg salad this way. The avocado adds so much flavor and depth to the salad, it just is an odd color. Thanks K-Dub for sharing your recipe. I've shared it many times!

Sep 02, 2013

Very flavorful and so easy to make. I did use more avocado and used Dijon mustard as that is our preference. Absolutely delicious! Thanks K-Dub for sharing!


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 372 mg
  • 124%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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