Avocado Egg Salad combines creamy mashed avocado with traditional egg salad for a delicious quick and easy lunch. If you love avocado on toast, but also love the flavor of egg salad, then this recipe is for you. Make a big batch and have lunch ready to go for the whole week!
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Avocado Egg Salad

Avocado Egg Salad combines creamy mashed avocado with traditional egg salad for a delicious quick and easy lunch.

Course Main Course
Cuisine American
Keyword avocado, egg salad
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 6 servings
Calories 306kcal
Author Krissy Allori

Ingredients

  • 12 eggs
  • 1 large ripe avocado
  • 1/2 cup mayonnaise
  • 1 teaspoon yellow mustard
  • salt and pepper

Instructions

  • Cook and peel the hard boiled eggs. You can either follow my stovetop method, or use the Instant pot to cook on low pressure for 6-7 minutes with the eggs on the trivet and 1 cup of water in the base. Either way, transfer cooked eggs to an ice bath before peeling.
  • Chop the hard boiled eggs and add to a large bowl.
  • Chop or mash the peeled avocado. Add to the eggs. Add mayonnaise and mustard. Stir well to combine. You can add more mayo and/or mustard if you prefer. Add salt and pepper, to taste.

Notes

Egg salad will keep in the refrigerator for at least 5 days if stored in an air tight container.

Nutrition

Calories: 306kcal | Carbohydrates: 3g | Protein: 11g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 335mg | Sodium: 255mg | Potassium: 283mg | Fiber: 2g | Vitamin A: 535IU | Vitamin C: 3.4mg | Calcium: 53mg | Iron: 1.8mg