Easy Avocado Egg Salad

Avocado egg salad is the delicious lunch upgrade you didn’t know you needed! Creamy avocado adds a healthy twist to classic egg salad, while celery, fresh herbs, and lemon juice provide freshness and flavor. It’s quick, easy, and totally satisfying.

Watch the Video

Avocado Egg Salad Video

Avocado and egg are one of my favorite combinations. Naturally, I was excited to try adding avocado to egg salad, and I wasn’t disappointed!

For this avocado egg salad recipe, you can swap out some or all of the traditional mayonnaise for creamy avocado. The result is a delicious and healthier twist on the classic.

How to Make Avocado Egg Salad

I’m a big fan of classic egg salad. I usually keep it simple: mayo, celery, and fresh herbs. But when I tried adding avocado – it was a game-changer! Its creaminess complements the eggs perfectly. This recipe is easy:

Mash the avocado. Start with a ripe one and add a touch of mayonnaise (or yogurt) for extra richness.

Combine ingredients. Stir in chopped hard-boiled eggs, celery, lemon juice, and your favorite fresh herbs.

Bowl with hard-boiled eggs, avocado, celery, and fresh herbs for avocado egg salad

Keep it chunky. Aim for a slightly chunky texture when mixing. Just like when making guacamole!

Season and enjoy! Add salt and pepper to taste. Serve it in sandwiches, as a wrap, over a salad, or enjoy it any way you like!

Mayo-Free Avocado Egg Salad

I still add a tablespoon of mayo to my egg salad, but you can leave it out for egg salad without mayonnaise or substitute plain yogurt for a lighter version. The creaminess of the avocado makes up for the lack of mayo.

How Long Does Avocado Egg Salad Last?

Enjoy your egg salad with avocado the day you make it. It will last in the refrigerator for 1 to 2 days, but any longer, the avocado will start to brown. We don’t recommend freezing.

Pro Tip: To slow down browning, press a sheet of parchment paper directly onto the surface of the egg salad in your airtight container.

Open-faced avocado egg salad sandwich

More Avocado Recipes

Healthy avocado and egg salad on toast

Easy Avocado Egg Salad

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Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a bit of mayonnaise for moisture, celery for crunch, fresh herbs, and a bit of lemon juice to brighten things up.

Serve this on salad, in wraps, or make avocado egg salad sandwiches!

No Mayo Salad: If you do not like mayonnaise, leave it out or substitute it with plain yogurt.

Makes approximately 2 servings

Watch Us Make the Recipe

You Will Need

4 hard-boiled eggs

1 medium avocado, pitted and peeled

2 tablespoons mayonnaise or plain yogurt

1 ½ teaspoons fresh lemon juice

1 medium-length celery stalk, finely chopped (about 3 tablespoons)

1 tablespoon finely chopped chives, parsley or dill

Salt and fresh ground black pepper, to taste

Directions

    1Mash the avocado, mayo (or yogurt), and lemon juice in the bottom of a medium bowl.

    2Peel and chop your hard-boiled eggs, and then add them to the bowl.

    3Stir in the celery and chives. Then, season with salt and pepper to taste.

Adam and Joanne's Tips

Nutrition Per Serving Serving Size 1/2 of the recipe / Calories 295 / Protein 14 g / Carbohydrate 10 g / Dietary Fiber 5 g / Total Sugars 2 g / Total Fat 23 g / Saturated Fat 5 g / Cholesterol 374 mg
AUTHOR:  Adam and Joanne Gallagher

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49 comments… Leave a Review
  • Heather September 1, 2023, 10:21 pm

    Does the avocado turn brown if you don’t eat it right away or does it keep its color for a few days?

    Reply
    • Joanne September 2, 2023, 7:02 pm

      It will start to brown on you as it sits.

      Reply
  • Chris May 26, 2023, 5:05 am

    When peeling eggs.. crack eggs all over then let sit in water a few seconds before peeling. It allows water to get between the egg and the membrane waking it easier to peel and easier to mash. Leaves a nice shiny smooth egg so looks better too for plain boiled eggs..

    Reply
    • Cherie Krutilek July 27, 2023, 1:21 am

      Great advice! I’m going to give it a try.

      Reply
  • Lyn McNairn January 29, 2023, 12:05 pm

    Amazingly simple to make and yet a really great taste. I love that the creaminess of the avocado makes it easy to use very little mayo. Thanks!

    Reply
  • Patience magwimbe October 22, 2022, 11:47 am

    Thank you so much

    Reply
  • Kate September 6, 2021, 2:33 am

    I made this. I used 6 eggs & 1/2 an avocado. I also put in some finely diced capsicum, shredded parmesan cheese &used yoghurt & chives. Absolutely divine. Very easy recipe thanks

    Reply
  • Candice Shafer January 6, 2021, 10:38 am

    I just made your avocado egg salad recipe. I, too, love avocados, but have found I’m too busy and cannot eat them fast enough before they spoil. I just found a bag of frozen diced avocados at Aldis. This made it easy for me to thaw out a portion for my salad, and still have more in the freezer for another recipe, without having to worry about them spoiling before I use them! For my personal taste, I added some garlic and onion powder and a dash of paprika. Thank you for sharing your recipe. It was delicious!

    Reply
  • carrol linsay February 12, 2020, 12:53 am

    Thank you your recipe is tasty and healthy. Carrol

    Reply
    • Lisa July 9, 2020, 7:35 pm

      You guys are the “BEST” I have used a lot of your recipes and I have in all honesty gotten raves and stars from family & friends. I know I’ve said this before but the turkey meat loaf is the “BEST I’VE EVER MADE, it’s my go to for every meatloaf meal.:). The egg salad is amazing

      Reply
    • Linda July 12, 2020, 6:22 pm

      Made the avocado egg salad recipe. Served it on toasted brioche buns. Delicious!

      Reply
  • Tamara Johnson January 14, 2020, 12:02 pm

    Looking for ideas for lunch that’s quick, delicious and easy. Used all the items except no herbs. Used Greek yogurt. So yummy.

    Reply
  • Greg October 1, 2019, 12:26 am

    This recipe was great! A keeper. I love your website, recipes and video! And looking forward to trying more. I noticed in this recipe video, peeling eggs is a pain, and the same struggle we all have. However, recently I discovered the trick via Nancy Fuller on Food-network. This is a game changer, and you will have zero issues: Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath. The ice bath shocks the eggs, and it’s so simple to peel. The shells just come off like magic. Hope this helps. Keep up the great work!

    Reply
  • Von Young August 10, 2019, 12:56 pm

    Like your recipes

    Reply

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