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This super easy Avocado Egg Salad is a fun and flavorful twist on regular egg salad! Made with just 6 ingredients, it has just the right amount of tanginess and the most irresistible, ultra-creamy texture!
Avocado egg salad is super versatile. Make it with mayo, plain Greek yogurt, or a mixture of each! It’s the perfect protein-packed meatless meal!
Why This Recipe Works
Avocado toast and classic egg salad are two of my favorite recipes to enjoy throughout the warm Spring and Summer months. In order to easily serve and enjoy the two together on toast for breakfast, wrapped in crisp lettuce leaves for lunch, or piled onto a salad with fresh greens and veggies for dinner, I combined them into one avocado egg salad. Here’s why I think you’ll love it as much as I do:
- You can easily adjust the texture to make your avocado egg salad as smooth or chunky as you like, and mix in extra ingredients like crispy air fryer bacon or quick-pickled red onions for even more flavor.
- It’s low-carb, gluten-free, and packed with healthy fats, and protein!
- You can easily make the hard-boiled eggs up to one week ahead of time, then prepare the salad when you’re ready to enjoy.
- It’s quick and easy to make with minimal steps.
I hope you love it!
Table of Contents
Key Ingredients and Substitutions
You can find the complete list of ingredients and printable recipe with measurements in the recipe card below.
- Mayonnaise – Use store-bought or homemade mayonnaise. Plain Greek yogurt is a great alternative if you don’t enjoy mayonnaise, as it has the same amount of tangy flavor and creaminess. Hummus or tahini are also good substitutes.
- Fresh Herbs – I’m using fresh dill and chives, but you can also experiment with cilantro, parsley, or basil.
- Salt and pepper – Simple seasoning is all that’s needed for this salad. If you’d prefer a slight kick of heat, consider adding some cayenne pepper or red chili flakes.
- Avocado: Choose ripe avocados that give just slightly when squeezed in the palm of your hand. Too much give or soft spots indicate that the avocado may be rotten. You’ll notice that the avocado in this salad has been cubed. Feel free to mash up some or all of the avocado for a creamier texture.
Jessica’s Top Tips
Flavorful Additions
For extra flavor, variety, and texture, try mixing in additions like dill pickles, relish, capers, or red or green onions. Whisk in a small spoonful of Dijon or yellow mustard for a fresh and spicy bite. You could even include cooked chickpeas for fiber and protein. Just be sure to avoid ingredients with a high water content, like tomatoes or cucumbers, as they can make your avocado egg salad runny.
Step by Step Instructions
It only takes a few minutes to make this recipe once the eggs are cooked and cooled! Enjoy it anytime; for breakfast, lunch, or dinner! You’ll usually find me eating it straight from the bowl!
- Bring a large pot of water to a boil while you let the eggs come to room temperature. Once the water is boiling, gently lower each egg into the pot with a slotted spoon to prevent cracking, and boil for 10 minutes. Cool the eggs in an ice bath, then peel.
- In a large mixing bowl, whisk together the mayonnaise (or Greek yogurt), lemon juice, fresh herbs, salt, and black pepper.
- Gently fold in the chopped eggs and avocado.
- Season with additional salt and black pepper, to taste.
Cooking Tips
Below are a few of my top tips. I prefer to cook hard-boiled eggs in the Instant Pot, but the stovetop works just as well. Check out the tutorial links for each method below.
- To prevent under or over cooking your eggs, be sure to check out my tutorials on how to make perfect stovetop-boiled eggs and Instant Pot hard-boiled eggs.
- Prepare the hard-boiled eggs ahead of time. It’s SO easy to prepare a big batch of hard-boiled eggs at the beginning of the week. They’re one of my favorite healthy snacks to keep on-hand.
- This salad is quite chunky. If you’d prefer a smoother salad, separate the cooked egg yolks from the egg whites and mix the egg yolks into the mayonnaise mixture until smooth. Then, chop the egg whites and gently fold them with the cubed avocado into the creamy mayo mixture. Avoid over-mashing the avocados.
How To Store
This salad is best served fresh, but you can store leftovers in an airtight container in the fridge for 1 to 2 days. After two days the avocados will start to oxidize, turn brown, and break down. To slow browning, gently press a sheet of cling wrap on top of the avocado egg salad. This helps lock out as much air as possible between the top of the salad and the container’s lid. Freezing is not recommended.
More Summer Salad Recipes
If you make this avocado egg salad recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Avocado Egg Salad Recipe
Ingredients
- ¼ cup mayonnaise, or plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 2 teaspoon fresh chives, minced
- 1 teaspoon fresh dill, minced
- ½ teaspoon salad
- ¼ teaspoon pepper
- 4 large hard-boiled eggs, peeled and roughly chopped
- 1 large avocados, sliced into small cubes
Instructions
- Whisk the mayonnaise, lemon juice, dill, chives, salt, and black pepper together in a medium bowl.
- Gently fold in the eggs and avocado then serve over lettuce and toast and garnish with freshly sliced chives, dill, and lemon juice if desired.
Notes
- This recipe is best served fresh, as soon as the avocado is sliced and folded into the salad.
- Store leftovers in the fridge in an air-tight container for 1-2 days. To slow browning, place cling wrap directly on top of the salad before sealing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
