This Avocado Egg Salad is a delicious twist on classic egg salad. Creamy avocado replaces some of the mayonnaise, while hard-boiled eggs provide plenty of satisfying protein. Fresh lemon juice, herbs, and crunchy vegetables add brightness and texture, making this an easy meal for any day of the week.
Ingredients
- 6 large eggs
- 1 large ripe avocado
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 1 tablespoon chopped green onions, optional
Instructions
1. Boil the Eggs
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil, then reduce the heat slightly and cook for about 10–12 minutes.
Transfer the eggs immediately to a bowl of ice water and let them cool for about 5 minutes.
Peel the eggs and chop them into bite-sized pieces.
2. Prepare the Avocado
Cut the avocado in half and remove the pit.
Scoop the flesh into a large bowl and mash it with a fork until mostly smooth. A few small chunks are perfectly fine for extra texture.
Add the lemon juice and mix well. The lemon juice helps brighten the flavor and slows browning.
3. Make the Creamy Mixture
Add the mayonnaise, Dijon mustard, garlic powder, black pepper, and salt to the mashed avocado.
Stir until smooth and creamy.
4. Combine Everything
Add the chopped eggs, celery, red onion, parsley, and green onions.
Gently fold everything together until evenly combined.
Avoid overmixing so the egg pieces remain visible and the salad retains some texture.
5. Chill and Serve
For the best flavor, cover the salad and refrigerate for 20–30 minutes before serving.
Serve chilled or slightly cool.
Serving Ideas
Enjoy avocado egg salad:
- Spread on toasted bread
- Inside a sandwich
- Wrapped in a flour tortilla
- Over lettuce leaves
- With crackers
- On top of whole-grain toast
- Alongside fresh vegetables
Helpful Tips
Use ripe avocados: The avocado should yield gently when pressed but shouldn’t be overly soft or brown inside.
Don’t overcook the eggs: Overcooked eggs can develop a dry texture and grayish yolks.
Add some crunch: Diced cucumber, bell pepper, or pickles make excellent additions.
For extra flavor: Add a little smoked paprika, fresh dill, or a few drops of hot sauce.
For a lighter version: Replace the mayonnaise with plain Greek yogurt.
For more richness: Add a small amount of crumbled feta or shredded cheddar cheese.
Storage
Because avocado can brown over time, this salad is best enjoyed fresh.
Store leftovers in an airtight container in the refrigerator and consume within 1 day for the best color and flavor.
Press plastic wrap directly against the surface of the salad before covering to reduce exposure to air.
Final Result
Creamy avocado, tender eggs, crisp celery, and fresh herbs come together in this simple Avocado Egg Salad. It’s quick, filling, and versatile enough for breakfast, lunch, or an easy snack.