Easy Avocado Egg Salad Recipe

Avocado adds a twist to classic egg salad. Easy avocado egg salad recipe with celery, fresh herbs and lemon juice. Jump to the Avocado Egg Salad Recipe now or read on to see how we make it.

We love egg salad. In fact, we’ve shared our go-to egg salad recipe before. We really don’t like to add too many ingredients to it — a little mayo, some celery and fresh herbs are all we need. That is until we stumbled across the idea of adding avocado to it. The thought of combining two of our favorite ingredients into one creamy and easy egg salad made us giddy.

Avocado Pasta Recipe VideoYOU MAY ALSO LIKE: We love any reason to buy avocados. Take a look at one of our most popular avocado recipes: 15-Minute Avocado Pasta! The pasta sauce is made from creamy avocado instead of cream or butter. It’s light and delicious!

How to Make Quick and Easy Avocado Egg Salad

This recipe is so simple! Simply mash avocado with a tiny bit of mayonnaise then stir in chopped eggs, celery, lemon juice and herbs.

Easy Avocado Egg Salad Recipe

Looking for a mayo-free version, try swapping it out for nonfat or low-fat yogurt or just stick to avocado and leave the mayonnaise out completely.

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

How to Make Quick and Easy Egg Salad with Avocado

How to Cook Hard Boiled EggsYou May Also enjoy this: 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.

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 Recipe

  • PREP
  • COOK

This egg salad combines two of our favorite things: eggs and avocado. 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.

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


    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 the 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 Supertracker recipe calculator 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: 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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28 comments… Leave a Comment
  • 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.

  • 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!

  • Erin Pfannenstiel August 27, 2013, 5:03 pm

    This was fabulous! I added some dill relish b/c I love dill flavor. Amazing!

  • Laura August 23, 2013, 10:47 am

    Sounds more than marvelous

  • Yvonne August 1, 2013, 7:55 pm

    This sounds like an awesome recipe, something I would probably make a lot! Thank you..

  • 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.

  • 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.

  • kathy June 16, 2013, 3:13 pm

    You don’t say which herbs you would put in this salad…what works the best?

    • 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!

  • 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.

    • Joanne June 13, 2013, 12:26 pm

      Hi Jess — They are meant to be together 🙂

  • Katrina @ Warm Vanilla Sugar June 12, 2013, 6:03 pm

    This sounds like such an awesome recipe! Love this idea!

    • Joanne June 13, 2013, 10:36 am

      thank you!


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