Go Back
healthier egg salad recipe

Healthy Egg Salad (with Avocado!)

Print Recipe
Healthier egg salad recipe that uses avocado and pickle juice.
Course Lunch
Keyword egg salad
Prep Time 5 mins
Cook Time 15 mins
Servings 4
Calories 286


  • 10 eggs I like to make sure the ones I use are cage-free and organic
  • 1/4 cup avocado Approximately 1/4 of a large avocado or 1/2 of a smaller one
  • 1/4 cup mayo I use an avocado-oil based mayo or veganaise
  • 1 tsp dijon mustard
  • 1.5 tsp dill pickle juice
  • 1 tsp lime juice
  • 1/4 tsp paprika


  • Hard boil and peel the eggs (Place the eggs in a pan, cover with cold water, bring to a boil, pull off the burner and cover, set a timer for 10 minutes, then drain and put the eggs in an ice bath until cool enough to peel)
  • Mash the avocado until it's mostly smooth
  • Whisk in the mayo, dijon mustard, pickle juice, lime juice, and paprika until well combined
  • Cut eggs in half, then thirds (or smaller chunks, as desired)
  • Add the eggs to the dressing and stir until just combined
  • Refrigerate and consume within 3-5 days