Avocado Egg Salad

5 from 5 votes

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!

Prep Time20

Total Time20

Servings: servings

Calories: 434kcal

Chef: Jessica Randhawa

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

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 avocado egg salad is best served as soon as the avocado is sliced and folded into the salad.
Store leftovers in a container, placing cling wrap directly on top of the salad to seal out any air, and then seal with an airtight lid. The avocado will still start to turn brown but storing it with as little air exposure as possible will keep it from happening too quickly.

Nutrition

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