This recipe for Avocado Egg Salad was inspired by Guacamole!  This Mexican-inspired salad is the perfect way to use up extra hard boiled eggs. This recipe is vegetarian as well as keto friendly, low carb, and gluten-free.

This recipe was originally published as Guacamole Egg Salad on Mar 22, 2016 at 11:00. I have edited and republished the recipe to update the photos and include more information. 

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The recipe for Avocado Egg Salad

If you like guacamole, you’re going to love this egg salad! This salad is completely different from traditional egg salad. 

One way this salad differs from “regular” egg salad is that this salad doesn’t contain mayonnaise. Instead, it has a creamy avocado base. I added diced red onion, tomato, a bit of garlic and some jalapeño pepper to give it that guacamole flavor we all love! 

I confess that I am not normally an egg salad fan.  It’s just so, um, eggy.  This salad isn’t that way at all.  It’s more like super chunky guacamole you eat with a fork.  So good!

Can I make this Keto Friendly Avocado Egg Salad ahead of time?

I do not recommend making this avocado egg salad more than a few hours ahead of time. This is because the avocado will oxidize and turn brown if it is exposed to air. The lime juice will help to prevent this, but I like to play it safe and make this salad as close to the serving time as possible.

If you do need to make this salad a little bit ahead of time, I recommend putting it in an airtight container. Before putting on the cover,t add a piece of plastic wrap over the salad. Push the plastic wrap down so that it directly contacts the egg salad. The idea is to completely prevent air from touching the salad. Once the plastic wrap is in place, add the lid to the container and refrigerate.

How to hard boil eggs

This recipe calls for hard-cooked eggs.  Many grocery stores now carry pre-cooked eggs. They are even peeled for you. If you don’t have pre-cooked eggs, it’s easy to do it yourself. There are several ways to do this, but one of the easiest ways is to boil them. 

1. Place eggs in a pot and cover with water. Water should be one inch above eggs.
2. Bring water and eggs to a boil.
3. Cover pot and turn off the heat. Let sit for 12 minutes. Meanwhile, prepare an ice bath.
4. Once the 12 minutes are up, immediately transfer eggs to the ice bath. This will quickly stop the eggs from cooking so they don’t over-cook.

If you purchase farm-fresh eggs or have your own chickens, don’t hard-boil your freshest eggs for this recipe.  For some reason, extremely fresh hard-boiled eggs are difficult to peel.  I swear the eggshells are superglued on the eggs!  I use eggs that are two or three weeks old for hard boiling.

If you need to use very fresh eggs, be sure to cook them in an Instant Pot. When fresh eggs are cooked under pressure, they become easy to peel. I give instructions on how to do this in the write-up for my recipe for Smoked Salmon Deviled Eggs.

How to serve Avocado Egg Salad

Serve this salad by itself, wrapped up in a lettuce leaf or as a dip for scooping up with your favorite veggies. You could also wrap it up in one of my keto-friendly tortillas, or this dairy-free option from elavegan.

Do you have a favorite trick to make hard-boiled eggs easier to peel?  Please let us know in the comments!

Enjoy!

-Annissa

This recipe for egg salad tastes like guacamole! Enjoy it by itself, as a lettuce wrap, or in one of our tortillas. This Mexican-inspired salad is the perfect way to use up extra hard boiled eggs. This recipe is vegetarian as well as keto friendly, low carb, and gluten-free.

Print

Guacamole Egg Salad

This delicious salad is perfect for lunch or as a side dish to a Mexican inspired meal.

Course Main Course, Salad

Cuisine American, Mexican

Keyword Avocado egg salad, easy keto lunch, Guacomole egg salad, keto egg recipe, vegetarian keto meal

Prep Time 15 minutes

Total Time 15 minutes

Servings 3

Calories 190 kcal

Author Annissa Slusher

Ingredients

• 1 ripe avocado peeled, pitted and diced
• Juice from 1/2 a lime pits removed
• 1 teaspoon jalapeno pepper seeds and ribs removed, finely minced
• 1 garlic clove crushed
• 2 tablespoons red onion minced
• 1 small tomato seeds removed, diced
• 2 tablespoons fresh cilantro chopped
• 1/2 teaspoon salt (or to taste)
• 4 large eggs hard cooked, diced

Instructions

1. In a medium bowl, place avocado, lime juice, jalapeño pepper and garlic. Stir together with a fork, mashing avocado and thoroughly mixing ingredients. It's okay if the end result is still chunky.
   

2. Add red onion, tomato, cilantro and salt to avocado mixture. Combine.

   

3. Fold in diced hard-cooked eggs.

   
4. Taste and adjust seasoning if necessary.
   

Nutrition Facts

Guacamole Egg Salad

Amount Per Serving

Calories 190 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 248mg83%

Sodium 488mg21%

Potassium 345mg10%

Carbohydrates 8g3%

Fiber 4g17%

Sugar 2g2%

Protein 10g20%

Vitamin A 117%2%

Vitamin C 23%28%

Iron 3%17%

Net Carbs 4g

* Percent Daily Values are based on a 2000 calorie diet.