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avocado egg salad
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5 from 1 vote

Avocado Egg Salad

Perfect for Dr Seuss Day!
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 193kcal
Author: Sula


  • 6 eggs hard-boiled, cooled, peeled and chopped
  • 1 ½ avocados
  • 1 celery rib diced
  • 1 tsp Dijon mustard
  • 2 TB lemon juice
  • 1 tsp onion powder
  • 1 dill pickle chopped fine
  • ¼ tsp salt or to taste
  • 3 flour tortillas spinach


  • In a small bowl, mash the avocado until smooth. Add mustard, lemon juice and salt and stir until smooth.
  • Place all other ingredients in a medium bowl. Add avocado mixture and stir until well combined.
  • For rollups shown: Spread the egg salad evenly onto 3 spinach tortillas. Roll each tortilla tightly and place seam side down on a plate. Place plate in the fridge for at least 20 minutes before slicing.
  • Cut tortilla into pieces crosswise, about one inch wide each.
  • Place on a serving plate and enjoy.


Calories: 193kcal | Carbohydrates: 13g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 371mg | Potassium: 337mg | Fiber: 4g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.