Egg Salad Avocado Boats (Keto, Paleo, Whole 30,Vegetarian)

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Egg Salad Avocado Boats make for a perfect lunch or even snack if you’re looking for something filling, low in carbs, and nutritious.

When I think about my style of cooking and eating, it’s generally uncomplicated. Too many steps and ingredients and I can quickly abandon a recipe. Don’t get me wrong, from time to time, it’s extremely rewarding tackling a complicated meal, but for the most part, I enjoy the simplicity of good ingredients.

Most of my ideas come to me when I’m not searching for them and am absorbed in something entirely different, such as playing a pirate ship with my son. (Yes, I do that from time to time). Since I make a variation of avocado and egg nearly every day this was natural to me. Put egg in an avocado. Perfect. Since I’ve abandoned bread and the egg salad sandwich is out of the question, an avocado boat is a very nice alternative. I will take this any day over a slice of bread.

I always have hard-boiled eggs on hand as well as avocado.  The only thing that may be a little time consuming is if you don’t have hard-boiled eggs on hand. But I’ll provide the instructions below.

These Egg Salad Avocado Boats are: 

  • keto-friendly
  • low-carb
  • whole 30
  • paleo
  • vegetarian
  • easy to make
  • delicious
  • filling and nutritious
  • great for stabilizing blood sugar


Egg Salad Avoado Boats

Egg Salad Avoado Boats

Yield: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

Egg Salad Avocado Boats make for a perfect lunch or even snack if you're looking for something filling, low in carbs, and nutritious.


  • 4 hard-boiled eggs, chopped
  • 2 tbsp mayo
  • 1/2 tsp dry dill or 2 tsp fresh
  • 1 tbsp finely chopped pickle 
  • 1 tsp Dijon Mustard
  • pinch salt
  • 1/4 tsp pepper
  • 1/2 tsp turmeric 
  • 2 avocados, halved and skin removed


    1. Bring water to boil, add eggs gently with a strainer or something other than your bare hand. Cover and boil for 13 minutes.

    2. Place under cold, running water for a minute. Once the eggs are cool enough to handle, peel under cold water and set aside to further cool. This method will give you easy to peel eggs every time!

    3. In a medium bowl, combine, mayo, mustard, dill, chopped pickle, salt, pepper, and turmeric.

    4. If you haven’t chopped your eggs yet, do so and add them to the bowl and incorporate well with the mayo mixture.

    5. Cut your avocado in half and using a knife carefully remove the pit. Using a spoon, gently scoop the avocado flesh out and set on a plate. (Tip: To ensure that your avocado stays nice and green, feel free to use a few drops of lemon and gently rub over the avocado).

    6. To assemble, scoop some of the egg salad on the avocado. You can serve it over greens or with fresh tomatoes.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 189mgSodium: 199mgCarbohydrates: 10gFiber: 7gSugar: 1gProtein: 8g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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1 Comment

  • Reply
    Carol Little R.H. @studiobotanica
    May 29, 2018 at 1:32 pm

    This is how I make my egg salad! Yes. Always fresh dill if possible. I enjoyed some yesterday. Now.. I am inspired to make again asap with this wonderful presentation. Will also make a lovely lunch option when a friend drops by!
    Thanks Daniela!

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