Creamy Avocado Egg Salad

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Creamy Avocado Egg Salad is a paleo-friendly comfort food recipe that blends the sweet and savory essence of celery seed with the also sweet but slightly nutty flavor of avocado. And for good measure, a little garlic and sea salt are thrown in with onion. {Paleo}


  • 23 avocados
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon garlic salt
  • 1/3 cup red onion, diced
  • 1/4 cup green onions, sliced
  • 5 eggs, hard-boiled and diced
  • 1 tablespoon olive oil, optional
  • Cracked black pepper for garnish


  1. Peel the avocados and remove the center stone in each. Place the avocados in a mixing bowl and mash them together. Then stir in the sea salt, celery seed, and garlic salt until well combined. Fold in the red and green onion, followed by the chopped egg. Stir until the ingredients are evenly distributed, careful not to over-mix the salad. 
  2. Serve immediately or refrigerate in an airtight container for a few hours. Contents will settle and the salad will brown on top. Stir to recombine before serving.


  • Prepare the eggs a day in advance. You can use our Perfect Hard-Boiled Egg recipe (that actually uses steam) for inspiration, if you’d like. Then the next day, peel, slice, and dice them, and you’re set to go! The ice water bath makes peeling the eggs MUCH easier to do!
  • Choose avocados that are fresh and on the larger side. This recipe is full of flavor, but that doesn’t mean it’s ideal for overripe avocados. Instead stick with fresh and go for larger ones. This recipe is so delicious you’ll want more to enjoy. If you do have avocados that are overripe but not terrible, throw them into a Single-Serving Chocolate Chia Smoothie instead.
  • Start with smaller amounts of seasonings and flavorings, and then add more as desired. The amount you add may depend on how tasty the avocado is (you might need a little more salt for one that isn’t quite at its prime) and whether you’re serving this with other salty foods, in which case you might be able to back off the salt. And while I go for large garlic cloves, you can get away with smaller ones.
  • If the salad starts to brown, then give it a good stir. I make it the day of, refrigerate it in an airtight container, and then stir it again to re-blend the ingredients and dissipate the browning that occurs on the top layer (for wont of a better word) of the salad.