Uplevel ordinary egg salad using creamy avocados for a tasty twist with this avocado egg salad recipe!

Avocado Egg Salad is a delicious twist on a traditional egg salad with the addition of rich creamy avocado!

To take this wrap from ordinary to extraordinary,  it’s topped with fresh lettuce, ripe juicy tomatoes, and crisp smoky bacon.

open faced Avocado Egg Salad sandwich

A Fun Twist on Egg Salad! 

  • Eggs are a great source of affordable and healthy protein.
  • This recipe has some extras that turn it into a new classic you’ll want to make again and again!
  • Egg salad sandwiches are the ultimate picnic and road trip recipe and adding avocado makes it extra creamy and flavorful.
  • This recipe is great as a salad topper, tucked into a pita pocket, made into a filling sandwich, or rolled into a low-carb wrap! Or serve it as a dip with celery sticks, crackers, or crostini.
eggs , mayonnaise , avocado , chives , lemon , garlic powder and salt and pepper with labels to make Avocado Egg Salad

Ingredients for Avocado Egg Salad 

Eggs: Choose large fresh eggs and hard boil them. For a more protein-packed egg salad, cook 8 eggs and add the whites to the salad.

Avocado: Avocado adds flavor and a great creamy texture. It is mixed with a bit of lemon juice to keep it from browning.

Mayonnaise & Seasonings: Avocado replaces most of the mayonnaise in this egg salad but I do add in a little bit. It can be substituted with Greek yogurt for a healthier version. A pinch of garlic powder adds flavor.

For Serving: Avocado Egg salad can be served in so many ways! Make a hearty sandwich on your favorite bread, tuck a few scoops into some pita bread, or for keto lovers, try cloud bread.

How to Make Avocado Egg Salad

  1. Mash ½ the avocado with lemon juice and add yolk, mayo, seasonings, and chives or green onion. Mix until smooth.
  2. Chop egg whites and mixed with diced avocado.
  3. Gently fold into the egg yolk mixture. Serve over bread or lettuce.

We love to serve this avocado egg salad BLT style with tomatoes and bacon.

How Long Does It Last?

Keep leftover avocado egg salad in a covered container for up to 1-2 days in the refrigerator. Stir before serving.

Eggs for Lunch?

Did your family enjoy this Avocado Egg Salad Recipe? Leave a comment & a rating below!

open faced Avocado Egg Salad sandwich
5 from 21 votes↑ Click stars to rate now!
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Avocado Egg Salad

Avocado Egg Salad is a delicious twist on a classic egg salad recipe with the addition of rich creamy avocado!
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 servings
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  • 6 hard boiled eggs cooked and cooled
  • 1 avocado
  • 2 teaspoons fresh lemon juice
  • ¼ cup mayonnaise
  • ¼ teaspoon garlic powder
  • 1 tablespoon thinly sliced green onion
  • teaspoon each salt & pepper


  • In a medium bowl, mash ½ of the avocado with 2 teaspoons of lemon juice.
  • Cut hard-boiled eggs in half and remove the yolks. Add the egg yolks, mayonnaise, garlic powder, salt, pepper, and green onions to the avocado. Mash with a fork and mix until smooth.
  • Chop the egg whites and dice the remaining ½ of the avocado. Stir egg whites and avocado into the egg yolk mixture.
  • Serve on bread or over a bed of lettuce with tomato slices if desired.



Hard boiled eggs can be made on the stove, in the Instant Pot, or in an Air Fryer.
Avocado egg salad is best eaten fresh. 
This recipe can be stored for 1-2 days but it may begin to oxidize (turn brown). Place it in a bowl and cover it with plastic wrap allowing the wrap to rest directly on the avocado.
5 from 21 votes

Nutrition Information

Calories: 386 | Carbohydrates: 5g | Protein: 13g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 219mg | Sodium: 417mg | Potassium: 409mg | Fiber: 2g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 9.9mg | Calcium: 35mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad
Cuisine American


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Avocado Egg Salad sandwich on a plate with title
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Avocado Egg Salad in a bowl and on bread with lettuce and a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. Just made this tonight and it was delicious! And easy to leave out the bacon for my newly-vegetarian daughter.5 stars

  2. Delicious. My husband went out got some green onion tops out of the garden, and I added some chopped celery. I sure hope I don’t forget this recipe.

  3. This was so delicious! I never thought to use avocado until I was making the regular egg salad recipe on here (also yum!) and decided to try this next. Loved that there was bacon in it and it was good as the recipe is written, but because of my personal preference, I added some sweet relish and dijon mustard, which made it so scrumptious. My whole family enjoyed this recipe and I’ll be making it many times over :)5 stars

  4. I have used so many of the recipes by Holly. They all come out delicious! Seriously if I am looking for a recipe I look if Holly has what I’m looking for before I do a search because I will always pick the recipe by her because they always turn out good! I Love the Spend With Pennies Website and especially Holly’s recipes. You are awesome!

  5. I stumbled upon your site through Pinterest. I love the easy, frugal recipes. Soooooo easy to print off as well, along with the wonderful tips. This is an excellent site for a new cook and even a seasoned cook. Thank you.

    1. The lemon juice helps keep the avocado from browning (make sure you mix that part first). When storing, lay a piece of plastic wrap directly over the egg salad (you can still top it with a lid in a plastic container) to help it last a bit longer.

      1. Holly, if you have a Sam’s near by, maybe even COSCO, yesterday at Sam’s I accidently found individual avocado cups, one little cup made 3 of the sandwiches. I seem to have trouble getting fresh avocados to last. Our new neighbor as a avocado tree 1/2 on our property maybe this season it will produce. This sandwich was both very healthy and delicious. Hubby ate two. I made my eggs in my InstaPot, 5-5-5 done in no time. (3 eggs too much for two adults, hubby finished it up with a second sandwich. :)

  6. oh my gosh, made this today, so yummy and easy. Instead of putting it on flat bread, I cut up the tomato and bacon, then put in the salad with some paprika and just ate it out of a bowl.5 stars

  7. Hello! Here I was looking for a recipe that combined bread and bumping — but not a bread pudding.  Ha- found your delicious chic poke cake and moseyed over to read this post. I’ve not got the bread, I have a Naan bread, and sadly, don’t have the avocado,  tomato or lettuce or chives.  But I live this recipe and I’m saving it for when I shop. You’re so right. Just about Aug, I’m no longer interested in long cooking sessions in the kitchen!. I’ll try this minus the chives.. what say you for Vidalia onion? And maybe add a wee bit of skinned lemon cucumbers from the garden for crunch. I rarely eat bacon but I might for this recipe!!! May I share this on my Facebook wall? Thank you! 5 stars

    1. You are certainly welcome to share using the share button on Facebook or the social share buttons here. :) Enjoy!

  8. Looks delish! I love adding avocado to egg salad. Makes it so creamy and extra awesome!