Servings: 2 · Prep Time: 5 mins · Cooking Time: 0 mins
Total Time: 5 mins

Lunch | Sides

If you love eggs and mayonnaise, then there's a high possibility that you love egg salad, right? This week we've taken the popular egg salad recipe and added avocado for an ultra creamy, nutritious, low carb and Primal friendly recipe.


Avocado and egg salad

  • Avocado (1 1/2, mashed)
  • Eggs (3, boiled)
  • Red onion (2 tbsp, chopped)
  • Primal mayonnaise (1 tbsp)
  • Dijon mustard (1 tsp)
  • Chives (1 tbsp, chopped)
  • Lemon (Half, juice only)
  • Salt and pepper (To taste)


Add all of the ingredients to a bowl (except the eggs) and mix everything together. Once mixed, add the eggs and carefully fold everything together. Season with extra salt and pepper (if needed) and serve.

To keep your egg salad fresh, store in an airtight container in the fridge and consume within 2 days - if the avocado lasts that long!


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