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5 from 7 votes


Ranch Avocado Egg Salad recipe is made with avocadoes, hardboiled eggs, shallot, ranch seasoning, mayonnaise. Low carb too! Serve as a wrap or sandwich!
Prep Time10 mins
Cook Time0 mins
0 mins
Total Time10 mins
Course: Brunch
Cuisine: American
Keyword: Avocado Egg Salad
Servings: 6
Calories: 253kcal
Author: Brandie @ The Country Cook


  • 2 ripe avocados
  • 1 tbsp fresh lemon juice
  • 6 hard-boiled eggs, chopped
  • 1 small shallot, finely diced
  • 1/2 tsp ranch seasoning
  • 1/4 cup mayonnaise (or greek yogurt)
  • salt and pepper, to taste


  • Dice avocados and place in a medium-sized bowl.
  • Squeeze fresh lemon juice on avocados (This will keep them from turning brown too quickly.) Then gently stir.
  • Add in chopped eggs, diced shallot, ranch seasoning and mayonnaise. Stir well.
  • Taste for seasoning then add salt and pepper. 
  • Serve in a sandwich, on toast, in a wrap or on lettuce. 


For an added crunch (or more protein) add in a couple pieces of cooked and crumbled bacon!


Calories: 253kcal | Carbohydrates: 7g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 190mg | Sodium: 163mg | Potassium: 401mg | Fiber: 4g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg