Avocado Egg Salad

5 from 3 votes
By Rachael DeVaux
Prep: 8 minutes
Cook: 15 minutes
Total: 23 minutes
Servings: 1 -2


  • 2 hard boiled eggs
  • 1/2 large ripe avocado
  • 1 tbsp spicy brown mustard
  • 1 dill pickle
  • 1/4 cup chopped green onion
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground pepper
  • 1/8 tsp sea salt


  • Boil eggs for 15 minutes, set in ice bath for 10 minutes and set aside
  • Mash avocado and mustard together in a bowl
  • Add rest of ingredients, including roughly chopped hard boiled eggs, mix and add to toasted sourdough, over greens, with crackers or on its own!

Welcome! Iā€™m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! ā€” xx Rachael

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Recipe Rating


  1. 5 stars
    I’m yelling this to those in the back, the front, and all sides. THIS IS AMAZING!! I don’t like egg salad, but I LOVE THIS. I can’t get enough of it. It’s so easy and yummy. I eat this on an Egg-life wrap with 2 slices Applegate turkey, topped with arugula and red peppers. So so good.
    I will say, due to the avocado, I recommend eating it soon after you make it.

  2. 5 stars
    Yum!! Just made this after one of your workouts. Followed the recipe exactly. It has the perfect crunch that I crave in my egg salad. Quick and easy, perfect for lunch on a busy Monday. Thank you!

  3. 5 stars
    Just made this, Rachael! I omitted pickle because I didn’t have any, and added a dash of crushed garlic + raw pecans just because I love it– IT TURNED OUT INCREDIBLE! I ate it STRAIGHT UP with a fork. Thank you for a perfect lunch!