Avocado Egg Salad Recipe

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

5 from 6 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: 258kcal

Chef: Jessica Randhawa

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

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