Name: Avocado Egg Salad Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: ½ cup mayonnaise (or plain Greek yogurt); 1 teaspoon fresh lemon juice; 1 teaspoon fresh dill (minced); 1 teaspoon fresh chives (minced); ½ teaspoon salad; ¼ teaspoon pepper; 4 large hard-boiled eggs (peeled and roughly chopped); 2 large avocados (sliced into small cubes)

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This easy and creamy Avocado Egg Salad provides a delicious twist on regular Egg Salad! Made with a simple mayonnaise mixture, hard-boiled eggs, and cubed avocado, it can be enjoyed in just 20 minutes alongside your favorite crackers, spread over toast, or as a filling!

Toasted white bread topped with crisp lettuce and creamy avocado egg salad and garnished with fresh chives.

The Best Avocado Egg Salad Recipe

Avocado toast is probably my all-time favorite food. I also really love eggs! So naturally, it made sense that I share my favorite avocado egg salad recipe with you guys.

It’s low-carb, gluten-free, packed full of energy, healthy fats, and protein – the perfect way to spruce up classic egg salad. So, what else is there to love about this avocado egg salad?

You can easily make the hard-boiled eggs ahead (up to one week), then prepare the salad when you’re ready to enjoy.
It’s extremely versatile—enjoy it as a spread on toast, a dip, or a filling for sandwiches, wraps, and salads.
It’s quick and easy to make with minimal steps.
Adapt the texture for smoother avocado egg salad or combine forces with additional tasty ingredients, such as crispy bacon and pickled red onions.

Ingredients for Avocado Egg Salad in individual measuring cups and ramekins.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

Mayonnaise—Use store-bought or homemade mayonnaise. Homemade mayonnaise will always taste the best, but store-bought mayo works just as well when in a hurry. Plain Greek yogurt is a great alternative if you don’t enjoy mayonnaise, as it offers the same amount of tangy flavor and creaminess. Hummus or tahini are also good substitutes.
Lemon juice—Always use freshly squeezed lemon juice for the best flavor.
Fresh Herbs—This avocado egg salad calls for freshly minced dill and chives, but you can also experiment with cilantro, parsley, basil, and rosemary.
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.
Hard-boiled eggs—Peeled and roughly chopped. You can make you boiled eggs up to one week ahead of time. See my tips below if you prefer a less chunky salad.
Avocado—Choose avocadoes 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 some or all of the avocado for a creamier texture.

Optional additions: Dill pickles or relish, pickled onions, or bacon pieces. You can also add green onions, dijon mustard, or yellow mustard. Avoid ingredients that hold a lot of liquid, such as tomatoes or cucumbers, as these can make the avocado egg salad runny.

White bowl filled with mayonnaise, lemon juice, minced dill, minced chives, salt, and black pepper.

Roughly chopped hard-boiled egg and avocado in a white bowl with mixed together creamy mayo dressing.

White bowl filled with smashed avocado egg salad mixed in a creamy mayonnaise dressing.

How to Make Avocado Egg Salad

1. Make the creamy mixture: Whisk all of the ingredients, except for the eggs and avocado, in a medium bowl.

2. Fold in the eggs and avocado: Gently fold in the chopped eggs and avocado. Season with additional salt and black pepper, to taste.

Shallow white plate with smashed avocado egg salad mixed in a creamy mayonnaise dressing.

How Can I Prevent My Avocadoes From Turning Brown?

Preventing avocados from turning brown, even when incorporated into dishes like avocado egg salad, relies on minimizing the fruit’s exposure to air, which causes oxidation. It is impossible to completely prevent this process from happening, but there are a couple of ways to slow it down – slightly.

Lemon Juice: We’ve already added lemon juice to the mayo mixture. This will help a little, but to be most effective, you’ll want to mix the cubed avocado with fresh lemon juice before adding it to the salad. This can get tricky as too much lemon juice can overwhelm the flavors in the salad.
Plastic Wrap: If you’re not serving the salad immediately, you can press plastic wrap directly onto the surface of the salad before covering the container and storing it in the refrigerator.

Recipe Tips

This salad is quite chunky. If you’d prefer a smoother avocado egg salad, separate the cooked egg yolks from the egg whites and mix the egg yolks into the mayonnaise mixture until smooth. Chop the egg whites and gently fold the egg whites and cubed avocado into the creamy mixture.
Prepare the hard-boiled eggs ahead of time. Check out my posts on how to make perfect stovetop-boiled eggs and Instant Pot hard-boiled eggs.

How Long Can You Store Avocado Egg Salad?

This salad is best served immediately after assembling. Leftovers should be stored in an airtight container in the fridge for no more than 1-2 days. After two days the avocados will start to oxidize and break down (turning brown being the first sign of this).

When storing the leftover salad in an airtight container, you can help slow the avocado’s oxidization by gently pressing a sheet of cling wrap on top of it. This will help seal out air between the top of the salad and the container’s lid.

Can I Freeze Avocado Egg Salad? No.

More Favorite Salad Recipes

If you make this Avocado Egg Salad Recipe, please leave me a comment below! I always love to read your thoughts and feedback!

RECIPE CARD