Avocado Egg Salad

Avocado Egg Salad

Tasty egg salad made with avocado instead of mayo! Lower in saturated fat, higher in healthy monounsaturated fat and fiber.
Prep Time10 mins
Cook Time1 min
Course: Main Course, Salad
Cuisine: American
Keyword: egg salad, eggs
Servings: 4 1/2 cup
Calories: 180kcal


  • 1 avocado
  • 6 hard boiled eggs chopped
  • 1 celery stalk diced
  • 2 tsp Dijon mustard
  • 2 Tbs apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp dill weed dried
  • 1/4 tsp salt


  • In a medium bowl, mash the avocado.
  • Add remaining ingredients. Serve on whole grain bread, over lettuce or with low sodium crackers!


Nutrition Facts (per 1/2 cup): 180 calories, 13g fat, 3g saturated fat, 280mg cholesterol, 312mg sodium, 4g carbohydrate, 3g fiber, 0g added sugar, 10g protein, 51mg calcium, 312mg potassium, 156mg phosphorus, 6mg oxalate

5 thoughts on “Avocado Egg Salad”

  1. Eggs can be eaten about 2 x a week at stage 3 renal disease. Of course limited salt. I miss the salt. Making salmon patties for lunch. Water crackers & Brie cheese.

    1. Melanie Betz MS, RD, CSR, CSG

      Everyone has different nutrition recommendations for kidney disease. Here is an article that goes over how a “renal diet” is different for everyone! My guess is you are able to fit eggs in to a diet for CKD stage 3A, but certainly ask your dietitian what is best for you!

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