Easy Avocado Egg Salad
- PREP 5min
- COOK 15min
- TOTAL 20min
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.
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
- Storing: 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.
- 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.