This healthy avocado egg salad recipe uses mashed avocado in place of mayo. It's creamy, flavorful and great served on salad, lettuce wraps or bread!

Avocado Egg Salad

eggs,

½ ripe avocado, mashed

½ Tablespoon finely chopped dill pickle

½ Tablespoon chopped scallion (white part only)

½ teaspoon ground pepper

fine sea salt

parsley

lettuce bread

Stir: Combine all ingredients in a bowl. Top with fresh herbs and serve.

Store

Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days. The avocado might brown a tiny bit, but it is still safe to eat. 

Just finished eating this for lunch—sooo simple and delicious!! It will be entering the lunch rotation. Loved the scallion and dill flavors. Thank you for another healthy and yummy recipe, Brittany!

Yummy recipe. Thanks for sharing such an healthy recipe with us.

Substituting avocado for mayonnaise is brilliant!  Made myself a sandwich for lunch and then just ate the remainder with a spoon.  I'm definitely going to try adding the curry next time.

Very healthy and tasty.
Wasnt sure at first but to eat healthier this is a good dish ...
Out the bowl or a wrap was my favorite..
I put granulated garlic powder, Sea salt and pepper, squeeze of fresh lemon.. keep from browning
Parsley on top..Instead of dill pickles I .like olives.

avocado egg salad

Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Cost: $15.52 /serving

Author : Brittany Mullins

Ingredients

Instructions

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