Avocado + Egg Salad

This delicious high-fat take on egg salad is a perfect breakfast or lunch, and can be easily paired with whole-grain or grain-free bread for a quick toast or filling sandwich.


Avocado + Egg Salad

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Breakfast, lunch, Snack


  • 3 eggs (medium to large)
  • 1 clove garlic (minced)
  • 1 avocado (ripe)
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 3 TBSP cilantro (fresh, chopped)


  1. Boilthe eggs (put in warm water and cook 5 and a half minutes after the water hasboiled, then pour cold water in the pot and cool). Once cooled, peel and chop into cubes and put in a bowl.
  2. Press the garlic,and addto the eggs.
  3. Half the avocado, remove the stone and cut the flesh into cubes. Place the avocado and cilantro the bowl. Drizzle with lemon juice and olive oil.
  4. Season everything with salt and pepper, and gently mix. Garnish with more cilantro.
  5. Serve immediately on whole-grain or grain-free bread or on its own.


Per serving:

24 g fat

9 g carb

11 g protein


  • Calories: 298

Keywords: Dairy-Free, Gluten-Free, Low-Carb, Sugar-Free

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Laura Brigance, MS, CHC

Author: Laura Brigance, MS, CHC

Laura is a Nutrition Specialist and Certified Health Coach with a Master of Science in Nutrition. Her goal is to help women reduce inflammation, balance blood sugar, and regain natural energy with an Anti-Inflammatory Diet + Lifestyle.

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