Overhead shot of egg salad in white bowl.

Avocado Egg Salad

Healthy egg salad with avocado, red onion and creamy dressing with no mayo! Perfect for sandwiches or as an appetizer.

Course Salad
Cuisine American
Keyword avocado egg salad, healthy egg salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 people
Calories 245 kcal
Author Anna


  • 5 hard boiled eggs
  • 2 avocados
  • 1/2 red onion chopped
  • 1/2 cup natural sour cream
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 3/4 teaspoons dried or fresh dill
  • 1 tablespoon freshly chopped parsley
US Customary - Metric


  1. Roughly chop hard boiled eggs and place in large mixing bowl. Chop avocados and add to eggs. Add red onion.
  2. In a measuring cup, whisk together natural sour cream, lemon juice, salt, pepper and herbs.
  3. Pour dressing over salad ingredients and stir gently to coat.
  4. Serve immediately or refrigerate in a bowl covered with saran wrap. Make sure each avocado pieces is covered with dressing so they won't brown.
  5. Serve as sandwiches, wraps or with baguette slices.

Recipe Notes

You can use chopped celery instead of red onion in this salad. It adds nice crunchy texture. 


Nutrition Facts
Avocado Egg Salad
Amount Per Serving
Calories 245 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 194mg 65%
Sodium 317mg 13%
Potassium 527mg 15%
Total Carbohydrates 10g 3%
Dietary Fiber 5g 20%
Sugars 1g
Protein 8g 16%
Vitamin A 10.4%
Vitamin C 16.5%
Calcium 7.2%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.