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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.

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Quick and Easy Avocado Egg Salad

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.

Easy Avocado Egg Salad Recipe

By the way, if you are 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.

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

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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 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: 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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31 comments… Leave a Comment
  • 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

  • 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!

  • Zita Sloane August 23, 2014, 1:19 am

    About to try it, looks yummy

  • 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!

    • Joanne March 17, 2014, 3:01 pm

      Ooh, love that you added hot sauce (Adam would be a fan).

  • Snider January 7, 2014, 12:29 pm

    How many calories is in one serving and how big is a serving?

    • 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.

  • biomac December 8, 2013, 5:58 pm



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