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. Jump to the Avocado Egg Salad Recipe or watch our quick recipe video to see how we make it.

Watch Us Make The Recipe

How to Make Our Quick and Easy 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 egg salad made us giddy.

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.

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.

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

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.

How to Make Quick and Easy Egg Salad with Avocado

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!)

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

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 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

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

Directions

    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. (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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35 comments… Leave a Comment
  • 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 yummy

    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
    • Joanne June 13, 2013, 10:36 am

      thank you!

      Reply

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