Avocado Egg Salad

4.8
(5)
4 Reviews

This quick recipe takes classic egg salad to the next level with the addition of creamy avocado. Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf. Avocados brown quickly, so plan on making it no more than two hours before you plan to serve it.

By
Julia Levy
Julia Levy
Julia Levy

Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.

EatingWell's Editorial Guidelines
Updated on April 22, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Jessica Ball, M.S., RD
Jessica Ball
Reviewed by Dietitian Jessica Ball, M.S., RD
Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes.
EatingWell's Editorial Guidelines
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Prep Time:
10 mins
Total Time:
10 mins
Servings:
4
Yield:
4 servings
Nutrition Profile:
Low-Carb Nut-Free Soy-Free Vegetarian High-Protein Gluten-Free
Jump to Nutrition Facts
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Ingredients

  • 6 hard-boiled eggs, coarsely chopped

  • 1 medium avocado

  • 2 tablespoons lemon juice

  • 1 tablespoon mayonnaise

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • ⅓ cup finely chopped celery

  • 2 tablespoons chopped fresh chives, plus more for garnish

Directions

  1. Mash eggs, avocado, lemon juice, mayonnaise, salt and pepper together in a medium bowl until coarsely mashed and creamy. Fold in celery and chives. Garnish with additional chives, if desired.

Originally appeared: EatingWell.com, January 2020

Nutrition Facts (per serving)

224 Calories
18g Fat
6g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2/3 cup
Calories 224
% Daily Value *
Total Carbohydrate 6g 2%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 11g 21%
Total Fat 18g 23%
Saturated Fat 4g 20%
Cholesterol 281mg 94%
Vitamin A 570IU 11%
Vitamin C 9mg 10%
Folate 80mcg 20%
Sodium 416mg 18%
Calcium 50mg 4%
Iron 1mg 7%
Magnesium 24mg 6%
Potassium 375mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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