Avocado Egg Salad (Video)
Avocado Egg Salad has boiled eggs, avocado, cottage cheese, celery, green onions, and the perfect lemony dressing. And this is a low-carb version of egg salad that’s absolutely delicious!
Truthfully, for a long time I wasn’t a big fan of egg salad. But as soon as I took a bite of this Avocado Egg Salad, I could tell it was something I was going to make over and over. This recipe is so easy and delicious!
I first made this a few years ago when my brother Rand came to visit. He’s a vegetarian, so I made this recipe as something that would work for both a vegetarian houseguest and a protein-obsessed salad eater (that would be me), and we both loved it. Rand ate his inside Joseph’s Low-Carb Pita Bread and I just ate mine plain.
And I was happy to discover this was still delicious after being in the fridge overnight, yaay! (I don’t think it will keep well for much longer than one night though, but I bet you won’t have that much left over.) I do think it’s partly the combination of flavors in my dressing that made the egg salad with avocado such a wow for me. And if you’re an egg salad fan at all, I think you will like it!
What ingredients do you need for this recipe?
- boiled eggs
- cottage cheese
- sliced celery
- sliced green onions
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- salt to taste, I used Vege-Sal (affiliate link)
- fresh-ground black pepper
- Dijon mustard (or use any mustard you prefer)
- dried dill weed (affiliate link)
- Celery Seed (affiliate link)
How do I make hard-boiled eggs for the Avocado Egg Salad?
Check out my post about Perfect Hard-Boiled Eggs for several foolproof methods for cooking eggs that are easy to peel.
More tasty ideas for Egg Salad fans:
Want breakfast ideas with avocado?
If you’re looking for tasty breakfast recipes with avocado check out Low-Carb and Keto Breakfasts with Avocado.
How to Make Avocado Egg Salad:
(Scroll down for complete recipe including nutritional information.)
- I’m a fan of making hardboiled eggs in the Instant Pot, but I still love my little Egg Cooker (affiliate link) that steams the eggs, so I used that to make six eggs. (If you don’t have an Instant Pot or an Egg Cooker, just use one of my methods for Perfect Hard-Boiled Eggs.)
- While the eggs cook and cool, rinse cottage cheese with cold water and let it drain.
- Whisk together mayo Dijon mustard, lemon juice, dried dill weed (affiliate link), and Celery Seed (affiliate link) to make the dressing.
- Slice green onions and celery.
- When eggs have cooled, peel eggs and cut each egg lengthwise into quarters and then into pieces.
- Peel and dice the avocado and toss with 1 tablespoon lemon juice and plenty of salt (or use Vege-Sal (affiliate link) if you have it.)
- Gently mix together the avocado, egg, drained cottage cheese, sliced celery, and sliced green onion.
- Then add dressing and gently stir to coat all the ingredients with dressing. (You might not need all the dressing if you aren’t a huge mayo fan like I am. Start with part of the dressing and add more until it’s as wet as you prefer.)
- Season the salad with salt and fresh-ground black pepper to taste. This can be chilled or served right away.
- It will keep in the fridge overnight, but mine didn’t last more than a day!
Make it a Low-Carb Meal:
This Avocado Egg Salad is delicious inside Low-Carb Pita Bread, but I ‘d love it also eaten as a low-carb meal with something like Kalyn’s Low-Carb Coleslaw, Napa Cabbage Asian Slaw, Sweet and Sour Cucumber Salad, Chopped Greek Salad with Peppers, or Marinated Fresh Mozzarella with Herbs on the side.
More Tasty Ideas with Boiled Eggs:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 6 boiled eggs
- 1 cup cottage cheese, rinsed with cold water and drained
- 1 cup sliced celery (inner small pieces of celery preferred)
- 1/2 cup sliced green onions, white and green parts (more or less to taste)
- 2 avocados, peeled and diced
- 1 T fresh-squeezed lemon juice, for tossing with avocado (I used my fresh-frozen lemon juice, see notes)
- salt to taste, for salting avocado (I used Vege-Sal, see notes)
- fresh-ground black pepper and salt to taste for seasoning finished salad
- 1/2 cup mayo
- 1 T Dijon mustard (or use any mustard you prefer)
- 1 T fresh-squeezed lemon juice
- 1/2 tsp. dried dill weed
- 1/2 tsp. celery seed
- Use your preferred method to cook six hard-boiled eggs. (I love my counter-top Egg Cooker (affiliate link)and many people cook eggs in the Instant Pot (affiliate link), or use one of my methods for Perfect Hard-Cooked Eggs.) Rinse eggs with cold water and let them cool.
- While eggs cook and cool, put 1 cup cottage cheese into a fine-mesh strainer and rinse with very cold water. Let the cottage cheese drain well.
- Whisk together the mayo, Dijon, lemon juice, dried dill weed, and celery seed to make the dressing.
- Slice the green onions and celery.
- When eggs are cooled, peel and cut each egg in quarters lengthwise and then slice into pieces.
- Peel the avocado and dice into pieces. I used my favorite Avocado Tool (affiliate link).
- Put diced avocado into a bowl that’s large enough to hold the salad and toss with 1 T lemon juice and generous amount of salt or Vege-Sal.
- Add the chopped egg, drained cottage cheese, sliced celery, and sliced green onion.
- Stir salad ingredients together gently to combine. Then add dressing and stir (again gently) until all the ingredients are coated with dressing. If you’re not a big mayo fan you might not want to add all the dressing. Start with some of the dressing and add more until the salad is as wet as you prefer.
- Season salad to taste with salt and fresh-ground black pepper.
- The salad can be chilled or served right away. It was great after being in the fridge overnight, but mine didn’t last more than one day so I’m not sure how many more days it would keep!
- This egg salad mixture could be served over lettuce, in lettuce wraps, inside Joseph’s Low-Carb Pita Bread, wrapped in a low-carb tortilla, on regular bread for a sandwich, or in a variety of other ways; enjoy!
Amount Per Serving: Calories: 356Total Fat: 31gSaturated Fat: 5.9gUnsaturated Fat: 22gCholesterol: 200mgSodium: 504mgCarbohydrates: 9.8gFiber: 5.4gSugar: 3gProtein: 12g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is great option for low-carb or low-glycemic diet plans, including Keto. I used full-fat mayo and cottage cheese but if you want to make this for the original South Beach Diet, it would be suitable for that with light mayo and low-fat cottage cheese. Avocado are also a limited food for South Beach, so limit portion size if you’re strictly following it. And if you check out the nutritional information, remember that avocado has a lot of fiber, so the net carbs will be lower than shown.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2017. It was last updated with more information in 2022.