Easy Avocado Egg Salad

Avocado adds a twist to classic egg salad. Try our quick and easy avocado egg salad recipe with celery, fresh herbs, and lemon juice.

Watch the Video

Avocado Egg Salad Video

How to Make Avocado Egg Salad

We love egg salad — here’s our take on classic egg salad. We don’t like to add too many ingredients to it — a little mayo, some celery, and fresh herbs are all we need. We were happy with the classic, but then we stumbled onto this version with avocado. I mean we already love combining avocado and egg, so this avocado egg salad was a natural progression, right? The thought of combining two of our favorite ingredients into one creamy and easy salad made us giddy.

Avocado Egg Salad on a slice of bread

I’ve already said it, but I’m going to say it again, this recipe is so simple! Simply mash avocado with a tiny bit of mayonnaise then stir in chopped hard-boiled eggs, celery, lemon juice, and herbs.

We love the extra moisture and creaminess the mayo adds, but if you want to keep this mayo-free, no problem, just leave it out or substitute with plain yogurt. If you do end up adding it, consider using homemade mayonnaise — here’s our easy mayo recipe with lots of tips to help you make it.

Avocado Egg Salad Ingredients

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 love to make open-faced sandwiches, but spooning this on top of a big salad would also be delicious.

Cooking eggs for egg salad: 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. Or, if you have an Instant Pot, try out recipe for Instant Pot hard boiled eggs.

More easy salads: Try our basic egg salad, this simple chicken salad or our favorite tuna salad.

More Avocado Recipes

  • Very Best Avocado Salad — I could eat this avocado salad with crunchy cucumbers every day.
  • Smashed Avocado Toast with Egg — Thanks to a hard-boiled egg, flaky salt, lemon, and pepper, it is healthy, protein-packed, delicious, and has significant sticking power!
  • Breakfast Tacos with Peppers and Onions — Avocado is a must for me when making these ultra-satisfying breakfast tacos with scrambled eggs, shredded potatoes, peppers, and onions.
  • Quick and Easy Avocado Pasta — Our avocado pasta is quick, easy, and dairy-free. You only need 15 minutes and a fork to make the creamy avocado sauce (no food processor is required!)
Egg Salad with Avocado

Easy Avocado Egg Salad

  • PREP
  • COOK

Avocado egg salad takes classic egg salad up a notch. 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. If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt.

Makes approximately 2 servings

Watch Us Make the Recipe

You Will Need

1 medium avocado, pitted and peeled

2 tablespoons light mayonnaise, or Greek yogurt (try our homemade mayonnaise recipe)

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 fresh ground black pepper, to taste


    1Mash avocado, mayonnaise, and lemon juice together in a medium bowl. Stir in the eggs, celery, and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).

Adam and Joanne's Tips

  • 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 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We did not include any bread in the calculations.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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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48 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?

    • Joanne September 2, 2023, 7:02 pm

      It will start to brown on you as it sits.

  • 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..

  • 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!

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

    Thank you so much

  • 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

  • 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!

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

    Thank you your recipe is tasty and healthy. Carrol

    • 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

    • Linda July 12, 2020, 6:22 pm

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

  • 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.

  • 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!

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

    Like your recipes


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