Avocado Egg Salad

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Avocado egg salad is a great combo for serving healthy fats and protein! Everything comes together in one bowl and it is perfect for introducing a variety of textures to babies!

Avocado egg salad served with tomatoes.

I am all for a quick prep lunch and this avocado-egg salad comes together in minutes. It can be served in a tortilla, with bread, or even as is! Avocados are a great first food for babies and eggs are a great source of protein, so this combination makes for a quick, nutritious meal!

What You’ll Need

Here is what you’ll need to make this avocado egg salad:

Ingredients to make avocado egg salad. See recipe card for detailed ingredient quantities.
  • Avocado: Use an avocado that is fully ripe.
  • Egg: The base of this salad.
  • Greek Yogurt: Optional ingredient for added creaminess.
  • Garlic Powder: For added flavor.
  • Lemon Wedge: To preserve freshness and color.

Step By Step Instructions

  1. Add two pre-boiled eggs to a bowl (or boil two eggs for 10 minutes and cool) and mash them in a bowl until they are crumbly.
  2. Add in the avocado chunks, Greek yogurt (if using), garlic powder, and black pepper and mash them together with the eggs until combined. If you are not serving immediately, squeeze in the juice of one small lemon wedge.
  3. Serve with bread, a tortilla, or as is!
Steps to make avocado egg salad.

Ingredient Substitutions

  • Avocado: If you prefer to make a standard egg salad, you may replace the avocado with a little unsweetened Greek yogurt. I would suggest adding in some chopped onions and peppers for a little more texture and flavor.
Avocado egg salad served with roasted corn and quartered tomatoes

Storage Instructions

Avocado egg salad is best served fresh but can be stored in the fridge for 1 day. After that, the avocado will begin to oxidize and turn brown. To store, cover it tightly with plastic wrap or store it in an airtight container.

Avocado egg salad served with tomatoes.

Recipe Notes

  • The lemon juice in this recipe helps prevent the avocado from browning too quickly. 
  • Add in finely chopped red onions for a little more texture and crunch!
  • Try not to mash the avocado and eggs too much. Leave a few small pieces here in there to offer babies and toddlers a little more texture and variety!
  • Add salt and pepper to taste for adults!
Avocado egg salad served with tomatoes.

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Avocado egg salad served with tomatoes.
5 from 2 votes

Avocado Egg Salad

Avocado egg salad is a great combo for serving healthy fats and protein! Everything comes together in one bowl and it is perfect for introducing a variety of textures to babies!
Prep: 5 minutes
Total: 5 minutes
Servings: 2 servings

Ingredients 

  • 1 small ripe avocado, or half of a large avocado
  • 2 boiled eggs
  • 1 tbsp plain Greek yogurt, optional for added creaminess
  • ¼ tsp garlic powder
  • tsp black pepper
  • 1 lemon wedge slice, optional to prevent browning if you are not serving immediately

Instructions 

  • Add two pre-boiled eggs to a bowl (or boil two eggs for 10 minutes and cool) and mash them in a bowl until they are crumbly.
  • Add in the avocado chunks, Greek yogurt (if using), garlic powder, and black pepper and mash them together with the eggs until combined. If you are not serving immediately, squeeze in the juice of one small lemon wedge.
  • Serve with bread, a tortilla, or as is!

Notes

  • The lemon juice in this recipe helps prevent the avocado from browning too quickly. 
  • Add in finely chopped red onions for a little more texture and crunch!
  • Try not to mash the avocado and eggs too much. Leave a few small pieces here in there to offer babies and toddlers a little more texture and variety!
  • Add salt and pepper to taste for adults!

Nutrition

Calories: 163.63kcal, Carbohydrates: 5.46g, Protein: 8.14g, Fat: 12.7g, Saturated Fat: 2.71g, Polyunsaturated Fat: 1.61g, Monounsaturated Fat: 6.95g, Cholesterol: 186.88mg, Sodium: 68.45mg, Potassium: 322.21mg, Fiber: 3.42g, Sugar: 1.15g, Vitamin A: 333.99IU, Vitamin C: 5mg, Calcium: 40.18mg, Iron: 0.91mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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