I can’t stop making this avocado egg salad recipe. It’s quick, the avocado is so creamy, and the eggs keep me full for hours!
I’m so excited for you to start making this easy avocado egg salad. I’ve been making it a lot lately and love it for a quick, healthy lunch throughout the week.
I swap avocado for most of the mayonnaise called for in classic egg salad, and the results are out of this world. I love serving this healthier egg salad on toasted bread, in sandwiches, with crackers, and on top of a simple salad.
Key Ingredients
- Eggs: This recipe calls for hard-boiled eggs. I will show you how to cook them below.
- Avocado: Use ripe avocados for the best avocado egg salad. To pick them, gently squeeze the avocado with the palm of your hand. If it yields a little when pressed, it’s ready to eat. You can also check under the stem. If the stem pulls away and the area underneath is green, you’ve found an avocado perfect for this salad.
- Mayonnaise or Yogurt: I still add a little mayo to my salad, but you can skip it if you want to make this totally mayo-free. Plain yogurt is a good alternative, too.
- Lemon: I always add some fresh lemon juice to egg salad. It brightens the flavors a bit.
- Celery: I love a little crunch in this salad, so one celery stalk works perfectly.
- Fresh herbs: These make just about everything better. I especially love chives or dill in this recipe.
Find the full recipe with measurements below.
Tips for Making Avocado Egg Salad
Tip 1: Make the eggs ahead of time. Hard-boiled eggs take about 15 minutes from start to finish, so they are easy, but for an even easier time, make a large batch once in the beginning of the week, then save them in the fridge. This way, the avocado egg salad only takes 5 minutes to put together.
Tip 2: How to hard boil eggs. Place them in a single layer in a saucepan and cover them with cold water by a couple of inches. Heat the saucepan over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook the eggs for 30 seconds, remove the saucepan from the heat, and let the eggs stand for 12 minutes. Cool the eggs in an ice bath and peel them! See more: easy hard boiled eggs and Instant Pot hard boiled eggs.
Tip 3: Use a fork for mashing. You don’t need any fancy equipment to make this. While your eggs cool, add avocado to a bowl and mash it with a bit of mayonnaise (or yogurt). Chop your hard-boiled eggs and stir them into the mashed avocado, along with celery, lemon juice, and your favorite fresh herbs. Season to taste (a good pinch of salt does wonders), and then enjoy!
More Avocado Recipes
- Very Best Avocado Salad
- Smashed Avocado Toast with Egg
- Breakfast Tacos with Eggs and Avocado
- Quick and Easy Avocado Pasta
Easy Avocado Egg Salad
- PREP
- COOK
- TOTAL
This avocado egg salad recipe 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.
Watch Us Make the Recipe
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
1Hard boil the eggs: Place 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.
2Make the salad: Meanwhile, mash the avocado, mayonnaise (or yogurt), and lemon juice in the bottom of a medium bowl. Peel and chop your hard-boiled eggs, and then add them to the bowl. Stir 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.
This was so good. I added an extra boiled eggs because I love them but it was super good.
Sounds great, Terra!
Made this and it was delicious. Added bacon bits and topped with Tajin seasoning. Served on toasted sourdough bread.
Yum! Love your additions.
Made this this morning for breakfast and I loved it! I did use 3 eggs and 2 avocado s. Wanted more avocado taste. Added sweet radish, Dijon mustard, cilantro and fresh parsley. Ate on a bagel.
I love all your add-ons! Thanks for sharing!
Overall this was good. It was a little bland for me so I added a little Dijon mustard – also included dill and chives. I may add some onion next time just to test it out. I ate it with some crackers. Thank you for the recipe
I made it exactly to the recipe. I toasted some bread added fresh mozzarella cheese and fresh basil it was DELICIOUS it lasted 2 days before the avocado turned brown
love the recipe wll make again
I followed this recipe word for word (i used Greek yoghurt instead of mayo) and it is AMAZING! So fresh, crunchy, filling and tastes wonderful! I had no problem with browning, and i suspect in combination with the lemon juice and parchment paper then covered with clingfilm, this helped a lot, Sandwiches for work for the next couple of days ahead… yummy and Thank you 😊
Does the avocado turn brown if you don’t eat it right away or does it keep its color for a few days?
I ADORE this recipe, I followed it step by step and it turned out to be one of the best things I have had in a long time! It lasts a good few days in the fridge along with your tip of parchment paper placed directly on the top, and I am sure the addition of fresh lemon juice helps stop the avocado going brown quickly! I used chives AND dill… superb!! Thank you . X
Love it love it love it !
It will start to brown on you as it sits.
When peeling eggs.. crack eggs all over then let sit in water a few seconds before peeling. It allows water to get between the egg and the membrane waking it easier to peel and easier to mash. Leaves a nice shiny smooth egg so looks better too for plain boiled eggs..
Great advice! I’m going to give it a try.
Amazingly simple to make and yet a really great taste. I love that the creaminess of the avocado makes it easy to use very little mayo. Thanks!
Thank you so much
I made this. I used 6 eggs & 1/2 an avocado. I also put in some finely diced capsicum, shredded parmesan cheese &used yoghurt & chives. Absolutely divine. Very easy recipe thanks
I just made your avocado egg salad recipe. I, too, love avocados, but have found I’m too busy and cannot eat them fast enough before they spoil. I just found a bag of frozen diced avocados at Aldis. This made it easy for me to thaw out a portion for my salad, and still have more in the freezer for another recipe, without having to worry about them spoiling before I use them! For my personal taste, I added some garlic and onion powder and a dash of paprika. Thank you for sharing your recipe. It was delicious!
Thank you your recipe is tasty and healthy. Carrol
Made the avocado egg salad recipe. Served it on toasted brioche buns. Delicious!
You guys are the “BEST” I have used a lot of your recipes and I have in all honesty gotten raves and stars from family & friends. I know I’ve said this before but the turkey meat loaf is the “BEST I’VE EVER MADE, it’s my go to for every meatloaf meal.:). The egg salad is amazing
Looking for ideas for lunch that’s quick, delicious and easy. Used all the items except no herbs. Used Greek yogurt. So yummy.
This recipe was great! A keeper. I love your website, recipes and video! And looking forward to trying more. I noticed in this recipe video, peeling eggs is a pain, and the same struggle we all have. However, recently I discovered the trick via Nancy Fuller on Food-network. This is a game changer, and you will have zero issues: Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath. The ice bath shocks the eggs, and it’s so simple to peel. The shells just come off like magic. Hope this helps. Keep up the great work!
Like your recipes
Whoa, this looks to die for, can’t wait to try it!!
This is first time making this salad, OMG this is the best I have ever tasted, I will be fixing this many more times.
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
YUM! Easy, quick and just delicious. I put it on toast with bacon bits.
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.
Tasty!
Add a little vinager to your boiling water. Your eggs will be so easy to peel.
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.
Amazing recipe! I can’t get enough of it. Extra healthy with the avocado 🙂
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
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!
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!
Enjoyed the video and would like to see more
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!
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
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!
About to try it, looks yummy
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!
Ooh, love that you added hot sauce (Adam would be a fan).