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Avocado Egg Salad with cilantro on a gray plate.

Avocado Egg Salad

Avocado Egg Salad is a twist on the classic made without mayo! You'll love the fresh cilantro as an added addition, and ultimate ease of making this simple lunch.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 221 kcal
Author Amy Rains


  • 6 large eggs
  • 1 1/2 avocados about 3/4 cup mashed
  • 2 tbsp fresh lime juice
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt + more to taste
  • 1/2 tsp black pepper
  • 3 tbsp chopped fresh cilantro


  1. Begin by making your hard boiled eggs. You can boil the with these instructions, or see below in the notes for the air fryer variation! For boiling: place your eggs in a large pot. Cover with cold water (this helps to prevent cracking). Heat to a boil, then turn heat off and cover with a lid. Let sit for 15 minutes. Remove eggs, and let sit in cold water for another few minutes. You can store your eggs hard boiled with shell on at this point. When ready to make your egg salad crack the eggs and start peeling from the bottom (rounder side).

  2. Mash your eggs with a fork or pastry knife. Set aside.
  3. In another bowl, mash your avocados. Add in lime juice, spices, and salt. Slowly fold in to the egg mixture, continuing to mix.
  4. Sprinkle with cilantro when ready to serve.
  5. Serve over bread, salad, or in a wrap.

Recipe Notes

To make your eggs in the air fryer: Preheat the air fryer to 260 for a few minutes. Place the eggs in the basket of your air fryer and cook for 17 minutes. Remove and immediately place in an ice bath until the eggs are cooled and ready to peel.

Nutrition Facts
Avocado Egg Salad
Amount Per Serving
Calories 221 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 246mg82%
Sodium 682mg30%
Potassium 491mg14%
Carbohydrates 8g3%
Fiber 5g21%
Sugar 1g1%
Protein 10g20%
Vitamin A 744IU15%
Vitamin C 10mg12%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.