Avocado Egg Salad

Dig in to a plate of Avocado Egg Salad

It seems that I’m a lover of leftovers. Pizza? I prefer mine cold, the next morning, straight from the fridge and right out of the cardboard box. Same with Chinese food. And I prefer frittata and eggplant as cold leftovers the next day, too.

When Easter rolls around I can usually count on a few leftovers the next day (usually frittata and hard boiled eggs). I love egg salad but I rarely make it. It’s Easter Week and for some reason, this year, I decided to start the week with something that would normally be leftovers later in the week.

This Avocado Egg  Salad recipe turned out really well. The avocados are an awesome sub for much of the mayo typically found in many egg salad recipes. Plus they add delicious creaminess, not to mention the elite status of being considered a superfood. The seasonal radishes add the crunch and color (speaking of color, keep in mind your egg salad will have more of a green tint than yellow, thanks to the avocados), and the lemon zest adds a touch of sunny citrus.

If you’re looking for something to do with your leftover hard boiled eggs, or you just want to start the week off with a satisfying egg salad sandwich, give this recipe a try!

Recipe for Avocado Egg Salad:

Serves 4-6


  • 6 hard boiled eggs, chilled and peeled
  • 1-2 avocados cut into 1/2-inch pieces
  • 5 radishes, finely chopped
  • 1 green onion, finely chopped
  • 1-2 tablespoons low-fat mayonnaise
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons lemon juice
  • Zest of half a lemon
  • 1/4 teaspoon salt, to taste
  • 1/8 teaspoon ground black pepper, to taste


  1. Hard boil 6 eggs. Once cooled, peel them and separate the yolks from the whites. Dice the whites into small pieces.
  2. In a large bowl, combine the egg yolks, avocado and non-fat mayonnaise. Note: If you use 2 avocados, I suggest using only 1 tablespoon of mayo, and if you use 1 avocado, go with 2 tablespoons of mayo) and mash everything together with a fork or potato masher until combined and smooth (I like to leave mine slightly chunky).
  3. Mix in the lemon juice, zest, parsley, radishes, green onion and salt and pepper to the mixture. Taste and adjust the seasoning.
  4. Gently fold in the diced egg whites and combine.
  5. Chill until ready to use. Serve on sandwich bread or on lettuce leaves with your favorite veggies, if you’d like.
 Serves 4-6



    • Patricia says

      Good plan! Did you use radishes, too, or just the dill pickle? I really like the radishes instead of celery, plus they have a little kick to them :)

  1. Sissy says

    Tried this for lunch today and it was a hit. I just had to add diced dill pickle and mustard, just because to me it is not egg salas without them. The avocado sure gives this a healthy, creamy boost.

  2. Richard Robertson says

    Looka and sounds great. But what is a green onion? I know red onions, white onions and normal onions. Is it a spring onion, or scallion, as they are called in the USA?

    • Patricia says

      Thank you! Yes, scallion. It’s a small and thin at the bulb, with long green stems that are also used.

  3. says

    I’ve made my egg salad this way for years now! I’m not a fan of mayo;but a big fan of avacado. Try spicy brown mustard in it too,alond with dill relish.

  4. Renee says

    I don’t remember how I came across this recipe, but I am so glad I did! Made this today in sandwich form and it turned out great. I’m planning tomorrow’s dinner around the leftovers.

  5. Kazz says

    I made this tonight and it tasted incredible. I cut the recipe in half since I was only making it for myself. I added vidalia onion, relish, and celery to mine.

  6. says

    I was trying to figure out what to do with this avocado I had lying around and stumbled across your recipe.I left out the mayo all together and just loved it! I will certainly be making this again! Thanks for sharing!

  7. Ashley says

    yum! im making this tomorrow!! and adding bacon to it, i’m sure it will taste like heaven!!!!!!! thanks for the great recipe!


  1. […] what’s on the table for dinner tonight. Then yesterday, I saw that BlogHer Food linked to Grab a Plate’s recipe for Avocado Egg Salad. Avocados + eggs = why had I never thought of this before?! Although I use avocado in a variety of […]

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