Avocado Egg Salad Recipe

Avocado adds a twist to classic egg salad. Easy avocado egg salad recipe with celery, fresh herbs and lemon juice. Jump to the Avocado Egg Salad Recipe now or read on to see how we make it.

We love egg salad. In fact, we’ve shared our go-to 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.

Easy Avocado Egg Salad Recipe

That is 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.

Avocado Pasta Recipe VideoWe love any reason to buy avocados. Take a look at one of our most popular avocado recipes: 15-Minute Avocado Pasta! The pasta sauce is made from creamy avocado instead of cream or butter. It’s light and delicious!

How to Make Our Quick and Easy Avocado Egg Salad Recipe

This recipe is so simple!

Simply mash avocado with a tiny bit of mayonnaise then stir in chopped eggs, celery, lemon juice and herbs.

Looking for a mayo-free version, try swapping it out for nonfat or low-fat yogurt or just stick to avocado and leave the mayonnaise out completely.

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 spooning this on top of a big salad would be delicious.

Easy Avocado Egg Salad

How to Cook Hard Boiled EggsYou May Also enjoy this: Take a look at our Step-by-Step Tutorial for How to Cook Hard Boiled Eggs! It’s really easy and can be done in advance.

Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

5.0 from 2 reviews
Easy Avocado Egg Salad Recipe
 
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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: Serves 2, Makes about 1 cup
You Will Need
  • 1 medium avocado, pitted and peeled
  • 2 tablespoons mayonnaise, or Greek yogurt (try homemade mayonnaise)
  • 1 1/2 teaspoons fresh lemon juice
  • 4 hard-boiled eggs, peeled and chopped
  • 1 medium-length celery stalk, finely chopped (about 3 tablespoons)
  • 1 tablespoon 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, to taste.
Notes and Tips
Egg salad is best eaten the same day as making.

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26 comments… Leave a Comment
  • Colean July 4, 2016, 11:24 am

    Enjoyed the video and would like to see more

    Reply
  • Maggie March 9, 2016, 2:47 pm

    This was delicious! I used homemade Greek yogurt and 2 tsp lime juice. Followed the recipe and added some green onions and chopped apple to the mix. Spoon onto lettuce cups topped with sprinkled Chipotle Chile Pepper! So good and satisfying!
    Will be making these again. Thanks!

    Reply
  • joe May 19, 2015, 7:10 pm

    My mother would make a recipe like this but you don’t mash the avocado…you cube it

    1 avocado cubed
    2 hard-boiled eggs cubed
    1/2 cup chopped lettuce
    1 stick of celery
    a little cilantro (you decide how much)
    1 lemon juiced
    teaspoon of lemon zest
    salt
    pepper

    mix and eat….not bread needed…great for dieters

    Reply
  • Anne December 4, 2014, 2:31 am

    Delicious on a lightly buttered bun with lettuce. I added some spring onion and parsley and had to leave out the celery (didn’t have). Also used lime juice in stead of lemon. And I chopped a quarter of the avo into chunks in stead of mashing it all. Some cracks of pepper and a pinch of salt. Superb!! Thank you.

    Oh and that perfectly boiled egg method, brilliant, I use it also all the time!

    Reply
  • Zita Sloane August 23, 2014, 1:19 am

    About to try it, looks ummy

    Reply
  • Christine March 15, 2014, 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!

    Reply
    • Joanne March 17, 2014, 3:01 pm

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

      Reply
  • Snider January 7, 2014, 12:29 pm

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

    Reply
    • Joanne January 7, 2014, 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 CalorieCount.com

      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.

      Reply
  • biomac December 8, 2013, 5:58 pm

    Nice!!

    Reply
  • Warren October 3, 2013, 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.

    Reply
  • Shari September 3, 2013, 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!

    Reply
  • Erin Pfannenstiel August 27, 2013, 5:03 pm

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

    Reply
  • Laura August 23, 2013, 10:47 am

    Sounds more than marvelous

    Reply
  • Yvonne August 1, 2013, 7:55 pm

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

    Reply
  • Elen Grey | Deep in B-ville Writing Over the Garage June 18, 2013, 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.

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

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

    Reply
  • kathy June 16, 2013, 3:13 pm

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

    Reply
    • Joanne June 17, 2013, 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!

      Reply
  • Jess June 13, 2013, 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.

    Reply
    • Joanne June 13, 2013, 12:26 pm

      Hi Jess — They are meant to be together 🙂

      Reply
  • Katrina @ Warm Vanilla Sugar June 12, 2013, 6:03 pm

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

    Reply

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