This quick and delicious avocado egg salad is packed with healthy fats and protein! Perfect for easy healthy lunches, this egg salad is paleo and Whole30 friendly.
As much as I love a good classic egg salad, there are times I’m not in the mood for a mayo based dressing.
Which is where avocado comes in!
I have a guacamole chicken salad AND an older recipe for deviled avocado egg salad that you check out if you’re on an avocado kick.
This recipe is super simple, packed with flavor, protein and healthy fats.
If you already have your eggs hardboiled, it’s a 5 minute meal served in lettuce wraps, over a green salad or on toast (if you’re not doing Whole30).
I know you’ll love it as much as I do! Let’s get into the details so you can make this egg salad ASAP!
What You Need to Make this Paleo and Whole30 Avocado Egg Salad
- eggs, hard boiled
- ripe avocados
- red onion, chopped
- Fresh Juice of one lemon
- dill pickles (no sugar added)
- fresh dill, minced
- fresh chives, chopped
- Sea salt and black pepper
- Romaine lettuce leaves
How to Make Avocado Egg Salad
Chop your hardboiled eggs (see below for my hard boiling method) and place them in a large mixing bowl.
Peel the avocados and remove the pit and place in the bowl with the eggs, then add the onions, lemon juice, chopped pickles, dill and chives.
Mash ingredients together well, then add a generous amount of sea salt and black pepper, to taste.
Serve right away on lettuce or however you like! Enjoy!
My Perfect Hard Boiled Egg Method
I always use this method to hard boil eggs and they turn out perfectly every time.
First I put my eggs in a saucepan and cover with cold water by at least 1″.
Then on the stovetop, I bring the water to a boil, then turn off the heat and cover with a fitted lid.
I allow the eggs to steam this way for about 15 minutes.
Lastly, I transfer the eggs to a bowl of ice water to stop the cooking, then peel them.
Okay, we’re ready to start (and eat!) now! I know you’ll love how simple and delicious this one is – let’s go!
Avocado Egg Salad {Paleo, Whole30}
Ingredients
- 6 large eggs hard boiled
- 2 medium ripe avocados
- 1/4 cup red onion chopped
- Fresh Juice of one lemon
- 1/4 cup dill pickles chopped (no sugar added)
- 2 tablespoons fresh dill mined
- 2 tablespoons chopped chives
- Sea salt and black pepper to taste
- Romaine lettuce leaves to serve
Instructions
-
Chop your hardboiled eggs (see notes for my hard boiling method)* and place them in a large mixing bowl.
-
Peel the avocados and remove the pit and place in the bowl with the eggs, then add the onions, lemon juice, chopped pickles, dill and chives.
-
Mash ingredients together well, then add a generous amount of sea salt and black pepper, to taste. Serve right away on lettuce or however you like! Enjoy!
Recipe Notes
*To hard boil my eggs, I put my eggs in a saucepan and cover with cold water by at least 1". On the stovetop, bring to a boil, then turn off the heat and cover with a fitted lid and allow the eggs to steam this way for 15 minutes. Transfer to a bowl of ice water to stop the cooking, then peel.
**Prep and cook time does not include time needed to hard boil the eggs.
Nutrition
Want More Easy Paleo and Whole30 Lunch Ideas? Try One of These!
Spicy Shrimp Egg Roll in a Bowl
As an Amazon Associate I earn from qualifying purchases. For more information, see our disclosure policy here.
great article.
Just made this today—it’s delicious!
This is so delicious! I was a little apprehensive at first since no Mayo for my egg salad. But it was soo good! Thanks for sharing!
Good recipe. I have followed yours and made it successfully. Thanks
Great recipe
for the first time everyone can eat my cooking lol
Thank you
Avocado egg salad has become a staple for me, especially during Whole30. The creaminess of the avocado perfectly replaces mayonnaise, while adding healthy fats. I love incorporating fresh herbs and a squeeze of lemon for extra flavor. It’s a nutritious, satisfying dish that works great for lunches or snacks.