If you’re looking for a refreshing twist on a classic, Avocado Egg Salad is about to become your new go-to recipe. It’s irresistibly creamy thanks to ripe avocado, packed with protein from tender eggs, and brightened up with lemon juice and fresh herbs. This version skips the heavy mayonnaise (or you can use a light touch of Greek yogurt), resulting in a salad that’s as flavorful as it is nourishing. Whether you scoop it onto toast, pile it between sandwich bread, or enjoy it from a bowl, Avocado Egg Salad is the perfect combination of healthy, satisfying, and delicious.

Ingredients You’ll Need

This dish is a shining example of how simple ingredients, when combined thoughtfully, can create a vibrant and satisfying salad. Each component adds a unique touch, so don’t skip any if you want to experience the best blend of flavor and texture.

6 large hard-boiled eggs: The backbone of any egg salad, providing protein and a creamy, tender bite.
1 ripe avocado: The star ingredient, lending buttery richness and a beautiful green hue.
2 tablespoons mayonnaise or plain Greek yogurt: For creamy binding: Greek yogurt adds a tang while mayo gives classic smoothness.
1 teaspoon Dijon mustard: Adds a gentle kick and depth that wakes up all the flavors.
1 tablespoon fresh lemon juice: Brightens the salad and keeps the avocado from browning too quickly.
2 tablespoons chopped fresh chives or green onions: Lends a subtle oniony crunch and vibrant color.
Salt and black pepper to taste: The classic seasoning duo—don’t be shy, taste and adjust!
Optional: 1 tablespoon chopped fresh dill or parsley: For a burst of herby freshness and extra color.

How to Make Avocado Egg Salad

Step 1: Mash the Avocado

In a medium bowl, add your diced avocado and use a fork to mash it. Aim for mostly smooth with a few small chunks remaining. The chunks add a wonderful texture to the final salad—it’s almost like having buttery little avocado surprises in every bite!

Step 2: Chop and Add the Eggs

Peel and chop your hard-boiled eggs, then gently fold them into the mashed avocado. Chopping the eggs a bit on the larger side keeps the salad hearty and satisfying, while the avocado mixture naturally binds everything together.

Step 3: Mix in the Creamy Ingredients

Next, scoop in your mayo or Greek yogurt along with the Dijon mustard and fresh lemon juice. This is where the signature creaminess and tang comes alive. Stir everything gently so you don’t break up the eggs too much—all those flavors will start melding beautifully.

Step 4: Add the Herbs and Seasonings

Sprinkle in your chopped chives or green onions, then grab the salt and pepper. Taste as you go! Fold in your dill or parsley if you want a little herbal zing. The green herbs pair perfectly with avocado and give this Avocado Egg Salad a garden-fresh finish.

Step 5: Adjust and Serve

Give the salad a quick taste and tweak the seasonings if needed. If you like a touch of smokiness, a sprinkle of smoked paprika or even some crispy bacon bits are fantastic optional additions. Serve immediately for the freshest flavor and brightest color.

How to Serve Avocado Egg Salad

Garnishes

While this salad is delicious straight out of the bowl, it really sings with a handful of extra garnishes. Think a dusting of smoked paprika, a little extra chopped dill, or even some crunchy radish slices on top. Not only do these garnishes boost flavor, but they also make your Avocado Egg Salad look restaurant-worthy.

Side Dishes

Looking to turn your salad into a meal? Pair it with some whole grain toast, pita chips, or a side of crisp, fresh vegetables like cucumber sticks or cherry tomatoes. Since Avocado Egg Salad is both creamy and rich, something crunchy on the side balances out the texture perfectly.

Creative Ways to Present

For a little fun, try scooping your Avocado Egg Salad into lettuce cups for a low-carb, hand-held bite. You can also stuff it into hollowed-out tomatoes, wrap it up in tortillas for a quick lunch wrap, or layer it on sturdy multigrain bread as part of a hearty sandwich. The possibilities are as creative as you are!

Make Ahead and Storage

Storing Leftovers

To keep your Avocado Egg Salad tasting its best, store any leftovers in an airtight container in the refrigerator. The lemon juice helps slow browning, but for peak freshness, enjoy within 1 to 2 days. Press plastic wrap directly onto the surface of the salad to minimize contact with air and keep the avocado vibrant.

Freezing

This isn’t a dish that loves the freezer—the avocado and eggs can change texture once thawed. For best results, make only as much Avocado Egg Salad as you’ll enjoy within a couple days and skip the freezing altogether.

Reheating

No reheating needed here! Avocado Egg Salad is best served cold or at cool room temperature. If you’ve just pulled it from the fridge, give it a quick stir and let it sit out for a few minutes before serving for the best flavor and texture.

FAQs

Can I make Avocado Egg Salad ahead of time?

Absolutely! You can make it a few hours ahead, but keep in mind avocado may start to lose its vibrant color after a day. Add the lemon juice and tightly cover it in the fridge to maximize freshness until you’re ready to serve.

How do I prevent the avocado from browning?

Lemon juice is your best friend here. It helps slow down oxidation. You can also lay a piece of plastic wrap directly on the salad’s surface before covering with a lid to keep as much air out as possible.

Is this recipe healthy?

Definitely! Avocado Egg Salad is packed with healthy fats from avocado, plenty of protein from eggs, and has minimal added oil if you use Greek yogurt. It’s a gluten-free, satisfying option for lunch or a snack.

Can I add other ingredients to change up the flavor?

Of course! Feel free to mix in extras like diced bell pepper, celery, a pinch of smoked paprika, or even some crumbled feta for a Mediterranean vibe. Bacon bits, capers, or hot sauce are all fun twists too.

What’s the best way to serve Avocado Egg Salad for a party?

Spoon it into mini phyllo cups or serve in endive leaves for bite-sized, elegant appetizers. You can also prepare a platter with toast points and an array of garnishes so everyone can customize their own bites.

Final Thoughts

If you’re craving something easy, wholesome, and totally crave-worthy, don’t pass up this Avocado Egg Salad. It’s comforting and creative, with the perfect balance of creamy richness and fresh flavors. Gather your ingredients and give it a try soon—you might just find your new favorite way to upgrade lunch!

Avocado Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A creamy and flavorful Avocado Egg Salad recipe that combines hard-boiled eggs with ripe avocado, mayo or Greek yogurt, and a hint of Dijon mustard. Perfect for a quick and healthy lunch!

Ingredients

Scale

Ingredients:

6 large hard-boiled eggs, peeled and chopped
1 ripe avocado, peeled, pitted, and diced
2 tablespoons mayonnaise or plain Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives or green onions
Salt and black pepper to taste
Optional: 1 tablespoon chopped fresh dill or parsley

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Instructions

Mash Avocado: In a medium bowl, mash the diced avocado with a fork until mostly smooth, leaving some chunks for texture.
Combine Ingredients: Add the chopped eggs, mayonnaise or Greek yogurt, Dijon mustard, lemon juice, chives, salt, and black pepper. Gently stir until well combined.
Adjust Seasoning: Taste and adjust seasoning as needed. Serve on toast, in a sandwich, or in lettuce wraps.