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Avocado Egg Salad

Avocado Egg Salad

  • Prep

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This is a family recipe handed down from my Grandfather. We have it every Thanksgiving and Christmas. I am not allowed to come without it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet


  1. Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
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Can't think of two things I enjoy more than egg salad and avocados. Combined, this was so delicious and makes a great lunch or even appy. I didn't measure the mayo or use the sliced eggs as I was just making this for myself. Also added in a few seasonings as I would normally do for either egg salad for guac. Thank you so much!!


This is a great recipe...Can also add baby shrimp, and serve on a crisp lettuce leaf.


I liked this - it's SO rich and creamy! But is was a little lacklustre for me as is. It needed more flavor, color, some crunch and some contrast in textures. To begin with, I used green onion rather than red, since that's what I had, but I don't think I would have particularly liked the bite of the red onion anyway (nor, probably, would anyone standing close to me). I added the expected and predictable celery, but I also threw in some cooked, crumbled bacon. Really delicious. I would have loved this on a sandwich but I didn't want to mess with this perfect, low-carb lunch.