I can’t stop making this avocado egg salad recipe! It’s quick to make, creamy, and so tasty. The avocado is so creamy, and the eggs keep me full for hours!
I’m so excited for you to start making this easy avocado egg salad. I’ve been making it a lot lately and love it.
I swap avocado for most of the mayonnaise called for in traditional egg salad, and the results are out of this world. I love serving this healthier egg salad on toasted bread, in sandwiches, with crackers, and on top of a simple salad.
Key Ingredients
- Eggs: This recipe calls for hard-boiled eggs. I will show you how to cook them below.
- Avocado: Use ripe avocados for the best avocado egg salad. To pick them, gently squeeze the avocado with the palm of your hand. If it yields a little when pressed, it’s ready to eat. You can also check under the stem. If the stem pulls away and the area underneath is green, you’ve found an avocado perfect for this salad.
- Mayonnaise or yogurt: I still add a little mayo to my salad, but you can skip it if you want to make this totally mayo-free. Plain yogurt is a good alternative, too.
- Lemon: I always add some fresh lemon juice to egg salad. It brightens the flavors a bit.
- Celery: I love a little crunch in this salad, so one celery stalk works perfectly.
- Fresh herbs: These make just about everything better. I especially love chives or dill in this recipe.
How to Make Avocado Egg Salad
This seriously delicious avocado egg salad is so easy to put together. I often make it for lunch since it’s tasty and keeps me full.
First, you’ll hard boil your eggs. It’s easy (I promise). You can even cook more eggs than you need for this recipe and save them for another day. Read all of my tips for hard-boiled eggs here.
To hard boil your eggs, place them in a single layer in a saucepan and cover them with cold water by a couple of inches. Heat the saucepan over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook the eggs for 30 seconds, remove the saucepan from the heat, and let the eggs stand for 12 minutes. Cool the eggs in an ice bath and peel them!
While your eggs cool, add avocado to a bowl and mash it with a bit of mayonnaise (or yogurt). Chop your hard-boiled eggs and stir them into the mashed avocado, along with celery, lemon juice, and your favorite fresh herbs.
Season your avocado egg salad to taste (a good pinch of salt does wonders), and then enjoy it!
Storing Avocado Egg Salad
This avocado egg salad is best the day you make it, but leftovers can be stored in an airtight container in the fridge for a day or two. The avocado will brown over time. To slow it down, press a sheet of parchment paper directly onto the surface of the egg salad in your airtight container. I don’t recommend freezing.
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. Serve this on salad, in wraps, or make avocado egg salad sandwiches! If you do not like mayonnaise, leave it out or substitute it with plain yogurt.
Watch Us Make the Recipe
You Will Need
4 large eggs
1 large avocado
2 tablespoons mayonnaise or plain yogurt
2 teaspoons fresh lemon juice
1 celery stalk, finely chopped (about 3 tablespoons)
1 tablespoon finely chopped chives, parsley, or dill
Salt and fresh ground black pepper, to taste
Directions
1Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes. Transfer the cooked eggs to a bowl of ice water using a slotted spoon and leave for 5 minutes.
2Meanwhile, mash the avocado, mayonnaise (or yogurt), and lemon juice in the bottom of a medium bowl.
3Peel and chop your hard-boiled eggs, and then add them to the bowl.
4Stir in the celery and chives. Then, season with salt and pepper to taste.
Adam and Joanne's Tips
- Tips for hard-boiled eggs: See our recipes for stovetop boiled eggs or Instant Pot boiled eggs
- The nutrition facts provided below are estimates. We did not include any bread in the calculations.
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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