Avocado Egg Salad

Filling and flavorful, this easy-to-make avocado egg salad is the perfect spread for sandwiches or topping for your favorite salads. You can also enjoy it as a dip!


  • 1 Avocado
  • 6 Eggs, whole large – hard-boiled and peeled, yolks and whites separated
  • 1/3 cup Mayonnaise
  • 1 tbsp Mustard
  • 1/8 cup Parsley – stems removed, packed
  • 1 tbsp Lemon Juice
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, ground
  • 1/4 tsp Paprika, ground – for garnish



Add parsley to the work bowl and run ON until minced.


Add the remainder of the ingredients, except egg whites, into the work bowl and run ON for 5 seconds.


Add egg whites into the mixture and PULSE 4 times until egg whites are a uniform chop.


Transfer into a serving bowl and serve as a dip, as an avocado toast, or as a sandwich spread, or add a scoop to your green salad.

Nutritional information

Recipe: Avocado Egg Salad

Serving in this recipe: 4

Calories: 250
Total Fat: 21 g 31.6%
Saturated Fat: 4.5 g 21%
Cholesterol: 285.4 mg 95.1%
Sodium: 601.2 mg 25%
Total Carbs: 4 g 1.5%
Dietary Fiber: 2 g 11.3%
Sugar: less than 1 gram.  
Protein: 10 g 21%
Vitamin A: 9.1% Vitamin C: 12.9%
Calcium: 5.3% Iron: 9.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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