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Avocado Egg Salad Meal Prep

Avocado Egg Salad

This is one of my favorite preps for when I have a busy week and need to have something quick and filling on hand! The ingredients are simple and it is quick to prepare.
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Lunch
Cuisine: American
Keyword: avocado, Egg, low carb, lunch, Salad
Servings: 4 servings
Calories: 703kcal


  • 4 Avocado
  • 10 Hard boiled egg
  • ½ cup Primal Kitchen Mayo
  • 3 tbsp Lemon juice
  • ¼ cup Chives
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • For serving: Blue corn tortilla chips any gf crackers, or bell pepper slices


  • Instructions:
  • Slice avocados, remove the center and peel the outside.
  • Place them into a medium mixing bowl and mash together.
  • Then, add lemon juice, salt, pepper, chives and mayo. Stir together until fully mixed.
  • Finely chop the hard boiled eggs and then place into the bowl and mix fully.
  • Distribute between meal prep containers and serve with your choice of side, I used Blue Corn Tortilla chips.


Optional for sides: Blue corn tortilla chips, bell pepper slices, gluten-free crackers. (Macros are not included in the calculations for these sides)
Makes approximately 4 servings.


Serving: 1meal | Calories: 703kcal | Carbohydrates: 23g | Protein: 20g | Fat: 61g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 466mg | Sodium: 2074mg | Potassium: 1175mg | Fiber: 14g | Sugar: 3g | Vitamin A: 1063IU | Vitamin C: 27mg | Calcium: 100mg | Iron: 3mg
Did you try this recipe?Let me know how it was!