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Avo Egg Salad

Prep some hard-boiled eggs and have this for lunch for the week. Full of healthy fats and so delicious on sourdough or used as a dip with veggies or brown rice crackers

Servings 1
Author Rachael DeVaux


  • 2 hard-boiled, pasture-raised eggs
  • 1/2 avocado
  • 1 small dill pickle, diced
  • 1-2 tbsp spicy brown mustard
  • 1-2 tbsp red onion, diced
  • 1/2 tsp dried or fresh dill
  • sea salt & ground pepper to taste
  • 1-2 slices of sourdough (optional)


  1. Dice the eggs, then mash together with avocado.

  2. Add the remaining ingredients and mix until well-combined.

  3. Toast sourdough and add avo egg salad over the top, or enjoy with sliced cucumbers/veggies or brown rice crackers.