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avocado egg salad sandwich

Avocado Egg Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people


  • 1 large avocado ripe
  • 4 eggs
  • 2 chives
  • 1 lime
  • 1/4 cup avocado oil or coconut oil mayonnaise optional


  1. Hard boil the eggs. This can be done either in the Instant Pot for 5 minutes at manual high pressure, or on the stove. If using the stove, add the eggs to a small pot and cover with water. Bring the water to a boil, remove from heat and cover, allow to sit for 12 minutes. 

  2. While the eggs are cooking, halve, pit, and dice the avocado. Finely dice the chives, and zest the lime. 

  3. Add the cooked eggs to an ice bath for 5 minutes before peeling. After peeling, roughly chop the eggs into cubes. 

  4. Scoop the avocado into a medium bowl. Mix with a fork until smooth and creamy. Add the chives, eggs, lime zest, salt, and pepper. Halve the lime and add the juice of 1 lime to the bowl. Mix until combined. (Optional: at this point you may add 1/4 cup mayonnaise (avocado oil or coconut oil for paleo).