Healthy Avocado Egg Salad

Easy peasy and dreamy delicious! I know you’ll be making this egg salad oftenIt’s my go-to!  Delicious in a cup, or for sandwiches, lettuce wraps and it makes a fantastic dip. Each ⅔ cup serving has 234 calories, 20 grams of fat, and 5 Blue WW Freestyle SmartPoints, and 5 GreenThe fat is healthy fat mostly coming from the avocado.
Healthy Avocado Egg Salad

Helpful Tips About this Recipe

Makes 2 serving. Each serving ~⅔ cup.

Food Facts
Avocados, first called “alligator pears” because of their rough skin, have been eaten for over 8,000 years in Central and South America.  The avocado is a fruit, not a vegetable, and is sometimes referred to as “green butter.”

Healthy Benefits
Although avocado is high in fat, it is the good-for-you monounsaturated fat.  It contains no cholesterol and has a lot of potassium, folate, vitamin C, B6, magnesium, and iron.

Shopping Tips
Hass avocados have thick, pebbly skin.  It’s ripe when it has purple-black-colored skin and yields to gentle pressure.  To speed ripening, store avocados in a brown paper bag with an apple. Keep the bag on the kitchen counter at room temperature.

WW Freestyle SmartPoints
WW SmartPoints 5-Green
WW Points Plus
SKINNY FACTS: for ⅔ cup serving
234 calories, 20g fat, 4g sat. fat, 186mg chol, 8g prot, 8g carbs, 6g fiber, 282mg sod, 0g
FACTS: for Freestyle SmartPoints
162 calories, 2g sat. fat, 2g protein, 0g sugar


Healthy Avocado Egg Salad

Healthy Avocado Egg Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad, Side Dish, Snack
Cuisine American
Servings 2
Calories 234 kcal


  • 2 hard-boiled eggs, peeled and chopped, see instructions below
  • 1 medium avocado pitted and scooped out (¾ cup mashed)
  • 1 tablespoon light mayonnaise, I like Best Foods (Hellman’s)
  • 1 teaspoon lemon juice
  • Salt and fresh pepper, to taste


  • Cook eggs: place eggs in a small pot covered in warm water. Cook for 15 minutes total. First cook on high heat until boiling then turns down to simmer. Remove from heat and drain water. Add cold water to the pot and some ice cubes, to chill eggs. One chilled, peel, and chop eggs.
  • In a medium bowl, add avocado and mash until chunky. Add chopped eggs, mayonnaise, lemon juice, and a little salt and pepper, to taste. Mix with a spoon until blended well.
  • To serve: Spread on whole-grain toast topped with tomato slices or make lettuce wraps topped with tomato slices. Or, serve as a dip with veggies or chips.
  • This recipe can easily be doubled, tripled, and such.


Serving: 0.66cupCalories: 234kcalCarbohydrates: 8gProtein: 8gFat: 20gSaturated Fat: 4gCholesterol: 186mgSodium: 282mgFiber: 6gBlue Smart Points: 5Green Smart Points: 5Plus Points: 3
Tried this recipe?Let me know how it was!


  1. Nice. However do not scoop your Avocado. Peel. Need to get the darkest green layer next to the skin for the most nutrients. Cut four ways lengthwise, pop out seed, the math or dice.

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