Why You’ll Love This Recipe

Avocado Egg Salad is a creamy, nutritious twist on the classic egg salad. The ripe avocado adds a rich, buttery texture while boosting healthy fats, making this salad both satisfying and wholesome. It’s naturally flavorful, lightly tangy, and easy to prepare, making it perfect for quick lunches, sandwiches, or a light snack. This combination of avocado and eggs creates a smooth, luscious salad that’s delicious on toast, crackers, or fresh greens.

Avocado Egg Salad Recipe

Ingredients

6 large eggs
1 ripe avocado
2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped red onion (optional)
1 tablespoon chopped fresh chives or parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Eggs: Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10 minutes. Drain and transfer eggs to an ice bath to cool.
Peel and Chop: Peel the cooled eggs and chop them into small pieces.
Prepare Avocado: In a mixing bowl, mash the avocado with a fork until smooth.
Combine Ingredients: Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado. Mix until well combined.
Mix in Eggs: Gently fold the chopped eggs into the avocado mixture until evenly coated. Add finely chopped red onion if desired.
Serve: Garnish with chopped chives or parsley. Serve on toast, in a sandwich, or over a bed of greens.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Spicy Version: Add a pinch of cayenne pepper or a few drops of hot sauce.
Herbed Version: Mix in fresh dill, cilantro, or tarragon for extra flavor.
Low-Fat Version: Replace mayonnaise with Greek yogurt.
Sandwich Spread: Add a teaspoon of relish or chopped pickles for a tangy twist.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: This salad is best served cold; do not heat. Stir before serving if stored.

FAQs

1. Can I make this salad ahead of time?

Yes, prepare and store in the refrigerator, but it’s best eaten within 1–2 days to maintain avocado freshness.

2. Can I use hard-boiled eggs from the store?

Yes, pre-cooked eggs work well to save time.

3. Can I make it vegan?

You can make an egg-free version using tofu in place of eggs and avocado as a creamy base.

4. Can I add other vegetables?

Yes, finely chopped celery, bell peppers, or tomatoes can add extra crunch.

5. Can I use lime juice instead of lemon juice?

Yes, lime juice works and gives a slightly different citrus flavor.

6. How creamy should the avocado be?

Mash it until smooth for a creamy consistency, or leave it slightly chunky if you prefer texture.

7. Can I use whole grain bread for sandwiches?

Yes, whole grain or sourdough bread pairs wonderfully with this salad.

8. Can I freeze avocado egg salad?

No, freezing is not recommended as avocado changes texture and may become mushy.

9. How can I make it extra flavorful?

Add a dash of smoked paprika, garlic powder, or a sprinkle of chili flakes.

10. Can I serve it as a dip?

Yes, it works perfectly as a dip for crackers, veggie sticks, or pita chips.

Conclusion

Avocado Egg Salad is a quick, creamy, and nutritious option that elevates the traditional egg salad. Its combination of smooth avocado, tender eggs, and flavorful seasonings makes it versatile for sandwiches, toast, or as a fresh salad topping. Easy to prepare and full of wholesome ingredients, this salad is perfect for a healthy and satisfying meal.

Chef MARTHA