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! 

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Avocado Egg Salad shown in serving bowl with green-yellow napkin

Truthfully, for a long time I wasn’t a big fan of egg salad. But as soon as I took one bite of this Avocado Egg Salad, I could tell it was something I was going to make over and over. I do think it’s partly the flavors in my lemony dressing that made the this fun egg salad with avocado such a wow for me, and if you’re an egg salad fan and like avocados, I think you’re going to love it!

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 (Rand) and a protein-obsessed salad eater (me), and we both loved the egg salad with avocado. 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 hope you enjoy trying it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

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.

How low in carbs is this Avocado Egg Salad?

This delicious egg salad with avocado only has about 3 net carbs per serving! And the addition of cottage cheese makes this an egg salad recipe with 12 grams of protein per serving.

More tasty ideas for Egg Salad fans:

Two more egg salad ideas that I’ve enjoyed are Egg Salad Breakfast Quesadillas and Egg Salad Pita with Green Olives. You might like to try those too if you’re a fan of egg salad.

Want breakfast ideas with avocado?

If you’re looking for tasty breakfast recipes with avocado check out Low-Carb and Keto Breakfasts with Avocado.

Avocado Egg Salad collage of recipe steps

How to Make Avocado Egg Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. 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.)
  2. While the eggs cook and cool, rinse cottage cheese with cold water and let it drain.
  3. Whisk together mayo Dijon mustard, lemon juice, dried dill weed, and Celery Seed to make the dressing.
  4. Slice green onions and celery.
  5. When eggs have cooled, peel eggs and cut each egg lengthwise into quarters and then into pieces.
  6. 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.)
  7. Gently mix together the avocado, egg, drained cottage cheese, sliced celery, and sliced green onion.
  8. 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.)
  9. Season the salad with salt and fresh-ground black pepper to taste. This can be chilled or served right away.
  10. It will keep in the fridge overnight, but mine didn’t last more than a day!

farther away shot of Avocado Egg Salad in serving dish

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 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!

Avocado Egg Salad
Yield: 6 servings

Avocado Egg Salad

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Boiled eggs, avocado, cottage cheese, celery, green onions, and the perfect lemony dressing make this low-carb Avocado Egg Salad a complete wow!

Ingredients

  • 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

Dressing Ingredients:

  • 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

Instructions

  1. 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.
  2. 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.
  3. Whisk together the mayo, Dijon, lemon juice, dried dill weed, and celery seed to make the dressing.
  4. Slice the green onions and celery.
  5. When eggs are cooled, peel and cut each egg in quarters lengthwise and then slice into pieces.
  6. Peel the avocado and dice into pieces. I used my favorite Avocado Tool (affiliate link).
  7. 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.
  8. Add the chopped egg, drained cottage cheese, sliced celery, and sliced green onion.
  9. 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.
  10. Season salad to taste with salt and fresh-ground black pepper.
  11. 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!
  12. 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!

Notes

I used Vege-Sal (affiliate link) and my fresh-frozen lemon juice for this salad.

This recipe created by Kalyn with inspiration from other eggs salads she saw around the web.

Nutrition Information

Yield

6

Serving Size

1

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

square image of Avocado Egg Salad in serving bowl

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The Avocado Egg Salad recipe is great option for low-carb or Keto diet plans. I used full-fat mayo and cottage cheese but if you want to make this for the original South Beach Diet, it would be South Beach Diet friendly with light mayo and low-fat cottage cheese. Avocados are a limited food for South Beach, so limit portion size if you’re strictly following it. 

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, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for high-protein low-carb egg salad with avocado and cottage cheese was first posted in 2017. It was last updated with more information in 2024.

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