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

Egg Salad with Avocado

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!)

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

  • 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


    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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43 comments… Leave a Comment
  • Bee April 24, 2019, 2:00 am

    Whoa, this looks to die for, can’t wait to try it!!

  • LILLIE January 23, 2019, 4:43 pm

    This is first time making this salad, OMG this is the best I have ever tasted, I will be fixing this many more times.

  • Tina January 16, 2019, 12:37 am

    Tried your avocado spaghetti tonight for my family but instead of using the regular spaghetti I use the shells for my grandbabies and they loved it

  • Kat November 18, 2018, 8:30 pm

    YUM! Easy, quick and just delicious. I put it on toast with bacon bits.

  • Carol Wishard September 19, 2018, 4:14 pm

    Egg salad with avocado…..this recipe was so delicious! We love avocados and as soon as I read how you added them to egg salad it was a perfect mix. Thanks for the suggestion. Keep them coming.

  • Kelly June 9, 2018, 8:53 am


  • Kim Batdorff February 10, 2018, 7:53 pm

    Add a little vinager to your boiling water. Your eggs will be so easy to peel.

  • Veralyn January 22, 2018, 3:53 pm

    I am normally not a fan of egg salad, but I had boiled eggs, avocados, and not much else so I stumbled across this recipe. I loved it! The avocado was a great combo. Instead of dill seasoning I cut up dill pickles, then did Basil and parsley for the herbs. I will definitely make it again.

  • Alexis Francis November 9, 2017, 4:26 pm

    Amazing recipe! I can’t get enough of it. Extra healthy with the avocado 🙂

  • annette lopez April 12, 2017, 10:40 pm

    Hi I saw your recipe and had to try it out wow it was amazing I had organic avocado ready for include in a spread and did the hard boil eggs instead of mayo I used a small amount of sriracha sauce and it blew me away with the taste thanks so much for putting up your avocado and eggs salad spread version it help me since I didn’t have mayo and no celery I added red chopped small tiny pieces of onions and green onions with a dash of parsley you mouth buds just wake up thanks so much I shall be looking your recipes up more often

  • Fareen January 25, 2017, 9:55 pm

    This recipe sounds so delish, one of my friends tried it and raved about it so thought I would make some to have for a healthier breakfast…my question thought is: if I prep it the night before, will the lemon juice help keep the avocado from browning? or this recipe best prepared and ate on the same day? Thanks!

  • Nicole Sorci November 17, 2016, 12:55 am

    I love egg salad but hate mayonnaise and this recipe was great when made with greek yogurt. It will definitely be used again. Thank you!

  • Colean July 4, 2016, 11:24 am

    Enjoyed the video and would like to see more

  • Maggie March 9, 2016, 2:47 pm

    This was delicious! I used homemade Greek yogurt and 2 tsp lime juice. Followed the recipe and added some green onions and chopped apple to the mix. Spoon onto lettuce cups topped with sprinkled Chipotle Chile Pepper! So good and satisfying!
    Will be making these again. Thanks!

  • joe May 19, 2015, 7:10 pm

    My mother would make a recipe like this but you don’t mash the avocado…you cube it: 1 avocado cubed, 2 hard-boiled eggs cubed, 1/2 cup chopped lettuce, 1 stick of celery, a little cilantro (you decide how much), 1 lemon juiced, teaspoon of lemon zest, salt, pepper. Mix and eat….not bread needed…great for dieters


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