What to do with all your left over hard boiled Easter eggs? Egg salad of course!

Why not switch it up a bit and try a healthier, lower sodium version using Avocados!

The other lesser know secret ingredient?…. Celery leaves! Yes, just the leaves.

Why celery never has the leaves on them at the grocery store is beyond me. It packs the most celery flavor of the entire plant, without the stringy threads that stick in your teeth!

Avocado Egg Salad

Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: Avocado, Egg Salad
Servings: 6
Calories: 203kcal


  • 6 Eggs hard boiled, chopped
  • 2 Avocado peeled, seeded, chopped
  • ½ Cup Yellow Sweet Onions diced
  • 1 Garlic Clove grated
  • 1 tsp Lemon Juice
  • 1 tsp Lime Juice
  • ¼ tsp Mustard Powder
  • ¼ tsp Sweet Paprika
  • ¼ tsp Mrs. Dash Fiesta Lime Season Blend
  • ¼ tsp Cracked Black Pepper
  • 2 tbsp Mayo
  • ¼ tsp Sugar
  • 2 Tbsp Fresh Parsley chopped
  • 1 Tbsp Fresh Dill Weed Leaves chopped
  • 2 Tbsp Celery Leaves chopped


  • Combine all ingredients and refrigerate for 1 hour before eating for best results


Serving: 0.5cup | Calories: 203kcal | Carbohydrates: 7g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 212mg | Sodium: 97mg | Potassium: 401mg | Fiber: 4g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 27mg | Calcium: 20mg | Iron: 8mg

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