Avocado Egg Salad Recipe

Avocado Egg Salad Recipe

This isn’t the prettiest dish but it sure is tasty and nutritious! Customise it to your taste with what you have on hand. It’s lovely with the addition of sweetcorn, capsicum, celery or white beans.

Serves: 4


Avocado Egg Salad Recipe

By: Christie Connelly

This dish is lovely with the addition of sweetcorn, capsicum, celery or white beans. Quick and easy dinner tonight?


Prep time

Cook time



  • 4 large eggs
  • 2 large avocados
  • 1 carrot, grated
  • 2 tbsp parsley leaves, chopped
  • 4 tbsp mung bean sprouts
  • Crusty bread, gluten-free if needed, to serve


  • Place eggs in saucepan and fill with cold tap water. Bring to boil over high heat then cook for 5 mins until hard boiled. Peel and roughly chop, add to large bowl and set aside.
  • Slice avocados in half lengthways and remove seeds. Scoop out flesh and add to bowl with eggs. Reserve shells for serving. Add grated carrot, parsley and mung beans. Season with salt and pepper. Mash together with a fork until just combined.
  • Spoon into avocado shells and serve with crusty bread or crackers.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Christie Connelly

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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