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Avocado Egg Salad

Avocado Egg Salad

Course Salad
Cuisine American
Keyword avocado egg-salad
Prep Time 15 minutes
Cook Time 12 minutes
Chill time 4 hours
Total Time 4 hours 27 minutes


  • 8 large eggs
  • 3 medium avocados peeled and cubed
  • 1/2 cup sour cream
  • 1 Tbsp fresh lime juice
  • 1 tsp Dijon mustard
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 1/2 tsp hot sauce (adjust to taste)
  • 1/4 tsp onion powder
  • 1 medium vine ripe tomato seeded and diced
  • 1/4 cup diced red onion
  • 1/4 cup diced sweet pickles


  • Place the eggs in a medium-size saucepan. Cover with enough water to cover by at least inch depth. Bring to a boil. Boil for 12 minutes. Remove from stovetop and drain hot water. Cover with cold water. Allow to cool until shells are cool enough to handle and peel.
  • Roughly chop the eggs and place into a large mixing bowl. Add 2/3 cubed avocado, sour cream, Dijon, garlic salt, lemon pepper, hot sauce and onion powder. Use a potato masher to blend leaving mixture chunky.
  • Add the tomato, onion and pickles. Mix well. Gently fold in remaining cubed avocado. Taste and adjust salt, if needed.
  • Place into an airtight container adding one avocado pit. Press plastic wrap directly on top of egg salad.
  • Allow to chill for 4 hours until serving. (Recommend Onion Rolls for serving)


  • Chopped pickled jalapenos to taste may be added, if desired. 
  • Adding the avocado pit is believed to slow oxidation and discoloration of avocado.