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Avocado Egg Salad in a bowl.
Review Recipe
5 from 1 vote

Avocado Salad

This delicious avocado salad recipe is easy to make and tastes so light and refreshing!
Course Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 265kcal


  • 5 hard boiled eggs
  • 2 medium avocados
  • 1 tbsp fresh cilantro chopped
  • 2 tbsp olive oil based mayo
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp fresh lemon juice


  • Slice avocado and add them to a medium bowl with boiled eggs.
  • Mash and mix the avocado and eggs until you have medium/large chunks.
  •  Add in lemon juice, cilantro, salt, pepper, and mayo. Mix well. 
  • Serve on your favorite bread, bagel, or as a salad.


  1. Best served the day of making this recipe so that the mashed avocados don't turn brown. 
  2. Use lime juice instead of lemon juice for added flavor. 
  3. Consider replacing the mayo with a non-fat olive oil-based mayo or with plain greek yogurt. 


Calories: 265kcal | Carbohydrates: 11g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 234mg | Sodium: 431mg | Potassium: 566mg | Fiber: 7g | Sugar: 2g | Vitamin A: 472IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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