Avocado Egg Salad Cups

Avocado Egg Salad Cups

[site_reviews_summary] Reviews

We’ve turned your everyday salad on its head with these easy-to-serve salad cups.

Great for brunch, lunch, or any party in between! With only a handful of fresh ingredients, some hard-boiled eggs, and a little Newman’s Own Avocado Oil & Extra Virgin Olive Oil Ranch Dressing, you’ve got yourself individual portions that are tasty right down to the last bite.

Serves: 4

Prep Time: 10 min

Cook Time: 15 min

Print Recipe


  • 6 tbsp Newman’s Own Avocado Oil & Extra Virgin Olive Oil Dairy Free Ranch Dressing
  • 8 hard-cooked eggs, peeled and chopped
  • 1 avocado, halved, pitted, peeled and diced
  • 4 green onions, sliced and divided
  • 2 stalks celery, thinly sliced
  • 1/4 tsp Newman’s Own Coarse Ground Black Pepper
  • 1/4 tsp Newman’s Own Sea Salt Flakes
  • 4 large iceberg lettuce leaves



Toss together Newman’s Own Avocado Oil & Extra Virgin Olive Oil Dairy Free Ranch Dressing, eggs, avocado, two-thirds of the green onions, celery, salt and pepper.


Spoon avocado egg salad into lettuce “cups”; sprinkle with remaining green onions.


Tip: For hard-cooked eggs, place eggs in single layer in large saucepan; pour in enough cold water to cover eggs by at least 1 inch. Bring to boil over high heat; cover and remove from heat. Let stand for 15 minutes; drain and rinse under cold water. Peel eggs and chop. Let cool completely.

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