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 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.
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.
More Avocado Recipes
- Very Best Avocado Salad
- Smashed Avocado Toast with Egg
- Breakfast Tacos with Eggs and Avocado
- Quick and Easy Avocado Pasta
Easy Avocado Egg Salad
- PREP
- COOK
- TOTAL
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.
Watch Us Make the Recipe
You Will Need
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
- See recipes for Stovetop Hard-Boiled Eggs or Instant Pot Hard-Boiled Eggs
- Nutrition facts: The nutrition facts provided below are estimates. We did not include any bread in the calculations.
Does the avocado turn brown if you don’t eat it right away or does it keep its color for a few days?
It will start to brown on you as it sits.
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..
Great advice! I’m going to give it a try.
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!
Thank you so much
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
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!
Thank you your recipe is tasty and healthy. Carrol
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
Made the avocado egg salad recipe. Served it on toasted brioche buns. Delicious!
Looking for ideas for lunch that’s quick, delicious and easy. Used all the items except no herbs. Used Greek yogurt. So yummy.
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!
Like your recipes