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Avocado Egg Salad Recipe

by on June 12, 2013 · 21 comments

Easy Avocado Egg Salad Recipe

We love egg salad. In fact, we’ve shared an egg salad recipe before. We really don’t like to add too many ingredients to it — a little mayo, some celery and fresh herbs are all we need.

That’s until we stumbled across the idea of adding avocado to it. The thought of combining two of our favorite ingredients into one creamy and easy egg salad made us giddy.

Our avocado egg salad recipe is very simple …

… all you need to do is mash avocado with a tiny bit of mayonnaise then stir in chopped eggs, celery, lemon juice and herbs. You could even swap nonfat or low-fat yogurt for the mayonnaise (sour cream works, too).

Easy Avocado Egg Salad

When you stir everything together, try to keep things a little chunky. Then, season with salt and pepper and enjoy as you would any egg salad. We like to make open-faced sandwiches, but do what you love.

Easy Avocado Egg SaladWhat do you think, are you ready to add avocado to egg salad? We’re glad we did.

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5.0 from 1 reviews
Avocado Egg Salad Recipe
 
Prep time
Cook time
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This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

What You Need to Know: To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch (2 1/2 cm) of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in the hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking. A full tutorial with photographs can be found here: How to Cook Hard Boiled Eggs.

Special Equipment: Saucepan, knife, bowl and measuring spoons.
Created By:
Yield: 2 (1/2 cup) servings
You Will Need
  • 1 medium avocado, pitted and peeled
  • 2 tablespoons (30 ml) mayonnaise, or Greek yogurt
  • 1 1/2 teaspoons (7 ml) lemon juice
  • 4 hard-cooked eggs, peeled and chopped
  • 1 medium-length celery stalk, finely chopped (about 3 tablespoons)
  • 1 tablespoon (15 g) finely chopped chives, parsley or dill
  • Salt and black pepper, to taste
Directions
  1. Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper.Avocado-Egg-Salad-Recipe-Step-1
Notes and Tips
Egg salad is best eaten the same day as making.
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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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21 Comments

1 Katrina @ Warm Vanilla Sugar June 12, 2013 at 6:03 pm

This sounds like such an awesome recipe! Love this idea!

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2 Joanne June 13, 2013 at 10:36 am

thank you!

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3 Jess June 13, 2013 at 10:51 am

Love this! I never thought of putting avocado and egg salad together, but now that I’ve seen the recipe I can’t imagine them not together! Sounds fabulous.

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4 Joanne June 13, 2013 at 12:26 pm

Hi Jess — They are meant to be together :)

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5 kathy June 16, 2013 at 3:13 pm

You don’t say which herbs you would put in this salad…what works the best?

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6 Joanne June 17, 2013 at 9:20 am

Hi Kathy, We like chives best, but dill or parsley will work. If you take a look at the recipe you should see it there. Thanks!

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7 Elen Grey | Deep in B-ville Writing Over the Garage June 17, 2013 at 3:51 pm

I love egg salad. The avocado… bonus! Click and print.

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8 Elen Grey | Deep in B-ville Writing Over the Garage June 18, 2013 at 1:35 pm

This was lunch today. I have dibs on the leftovers. Mr. G honey loved it, too. It would be great in a tortilla wrap. Oh, just eat it with a fork right out of the fridge. :-) Easy peasy, too.

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9 Yvonne August 1, 2013 at 7:55 pm

This sounds like an awesome recipe, something I would probably make a lot! Thank you..

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10 Laura August 23, 2013 at 10:47 am

Sounds more than marvelous

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11 Erin Pfannenstiel August 27, 2013 at 5:03 pm

This was fabulous! I added some dill relish b/c I love dill flavor. Amazing!

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12 Shari September 3, 2013 at 11:24 pm

I had something like this in Israel more than 20 years ago and still remember how delicious it was! I was looking for a recipe just like this. Thanks!

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13 Warren October 3, 2013 at 7:46 am

I was searching for an egg salad as a filling for whole wheat wraps and came across this egg/avo recipe. I love egg salad or avo salad on a wrap but will combine them tonight for supper. Thanks, never thought of doing this before.

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14 biomac December 8, 2013 at 5:58 pm

Nice!!

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15 Snider January 7, 2014 at 12:29 pm

How many calories is in one serving and how big is a serving?

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16 Joanne January 7, 2014 at 1:08 pm

This recipe makes 2 generous servings (about 1/2 cup each).

At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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17 Christine March 15, 2014 at 6:04 pm

Hi! Found this amazing recipe & gave a try. I didn’t add herbs but few drops of Tabasco & diced red onion and it turned out superb! Thanks for sharing!

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18 Joanne March 17, 2014 at 3:01 pm

Ooh, love that you added hot sauce (Adam would be a fan).

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