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Avocado Egg Salad

Healthy Egg Salad thanks to avocado taking Mayo's place in this recipe!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5


  • 2 avocados
  • 8 hard boiled eggs
  • handful of fresh dill chopped
  • handful of fresh parsley chopped
  • juice of one small lemon
  • pinch of himalyan salt


  1. Boil fresh eggs using your tried and true method. Once cooked, add eggs to a bowl of ice water to cool and once they've cooled off enough run under cold water, peel and cut into small pieces. Add those small pieces to a large mixing bowl.

  2. Mash the avocados until mostly smooth. Add to the bowl of eggs.

  3. Add herbs, lemon juice and salt and mix all ingredients together. You can serve immediately or chill in the fridge for 30 minutes first (my preference)!

Recipe Notes

I didn't measure the herbs, but I used around 1/4 cup total (parsley and dill mixed together in the same measuring cup. You can always add if needed!