Print
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

Ingredients

  • 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

Instructions

  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*
Fat 19g29%
Saturated Fat 4g25%
Cholesterol 194mg65%
Sodium 317mg14%
Potassium 527mg15%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 1g1%
Protein 8g16%
Vitamin A 520IU10%
Vitamin C 13.6mg16%
Calcium 72mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.