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+ servings
Avocado Egg Salad

Avocado Egg Salad

This healthy, no-mayo Avocado Egg Salad recipe has the refreshing flavors of dill, chives and lemon while being ketogenic diet and Whole 30 friendly. So delicious and makes such an easy breakfast or lunch.
Course Breakfast or Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 219kcal
Author Heather


  • 8 large eggs *see notes above about type of egg
  • 2 large ripe avocados *peeled & cut into chunks
  • 1 tsp dill
  • 3 tbsp fresh chives *chopped
  • 2 tsp yellow mustard
  • 3 tbsp lemon juice
  • salt & pepper *to taste


  • Place eggs into a medium sized sauce pan and cover with cold water by an inch. Leave uncovered and bring to a rolling boil. Once boiling cover and take off heat. Let sit in hot water for 10 min and then drain. Submerge eggs into ice water. 
    Eggs submerged in water before boiling.
  • When cooled gently crack eggs on countertop and peel. Cut into chunks and place into medium sized mixing bowl.
    Diced hard boiled egg for avocado egg sandwich.
  • To the mixing bowl add avocado chunks, dill, chives, mustard, lemon juice, salt and pepper. 
    Ingredients premixing for Avocado egg salad
  • Mix well. Store in an air tight container. One additional trick is to cover with a 1/2 tbsp extra lemon juice placed over top of salad to help keep top layer from turning brown and then stir into salad before serving. Will keep for 2 days chilled. 


*Please use as many organic ingredients as possible.*


Calories: 219kcal | Carbohydrates: 7g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 281mg | Sodium: 131mg | Potassium: 112mg | Fiber: 4g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg