Change up your everyday egg salad with this avocado version. It’s creamy, it’s zesty, and it’s the perfect lunch as it’s filling without weighing you down. It can also be served as breakfast or as a snack as well.
It’s so simple to make and can easily be a no-cook recipe if you prepare the eggs ahead of time. It’s perfect for those hot summer days when you don’t feel like spending too long cooking in the kitchen. If you want another delicious recipe perfect for the summertime, like this egg salad with avocado, try my Chicken Salad Recipe.
Key Ingredients You Need
- Avocados — Avocados come in many different varieties like Bacon, Fuerte, Gwen, Hass, Reed, and Zutano, being the most common ones you’ll find in stores. Use whichever kind is in season. When possible, I use Hass avocados.
- Mayonnaise — You are welcome to swap for light mayo if you prefer; just be sure to use high-quality mayonnaise for the best flavor.
- Fresh herbs — I highly recommend you use fresh herbs for this recipe. Dried herbs do not give this egg salad the same fresh flavor. It also doesn’t give the same beautiful bright color.
How to Make Avocado Egg Salad
Step 1: Remove the skin and seed of the avocado and dice it before adding it to a large bowl.
Step 2: Dice hard-boiled eggs to the same size and add to the bowl.
Step 3: Add to the bowl the diced onions and freshly chopped herbs.
Step 4: Add in a splash of fresh lemon juice.
Step 5: Add mayonnaise to the bowl.
Step 6: Mix to combine.
Tips For This Recipe
- Make sure to dice everything up to a similar size so you can get a bit of everything with every bite!
- I suggest using freshly squeezed lemon juice as bottled juice sometimes has an aftertaste to it.
- Sweet onions or green onions can be used in place of red onions.
- When mixing, make sure you do it gently to avoid mashing up the avocado too much.
- To tell if your avocados are ripe, they should yield to pressure when you give them a light squeeze.
- You can enjoy this on its own or in a sandwich, in a wrap, or however you’d like.
Frequently Asked Questions
There's a misconception that mayonnaise isn't healthy. Mayo is simply a mixture of oil, egg yolks, lemon juice or vinegar, and seasonings. The main concern is when mayo is made with filler ingredients, so I suggest using high-quality mayonnaise. My favorite mayo is Primal Kitchen Mayo with Avocado Oil.
To make hard-boiled eggs, add the eggs to a saucepan in a single layer and fill it with water to cover the eggs, plus 2 inches. Bring the pot to a boil with the lid on, and then turn off the heat. Keep covered and let sit for 10 to 12 minutes before transferring them to an ice bath to cool for peeling. If you’d like to make this recipe often, you can cook the hard-boiled eggs ahead of time and store them in the fridge as they last for up to 5 days in the fridge.
This recipe is best enjoyed fresh as the avocado will oxidize and turn brown over time. The lemon will help prevent that temporarily. The longest this egg salad will last is up to 3 days. Be sure to store it in an airtight container in the fridge.
This is not a freezer-friendly recipe. Luckily, it doesn’t take too long to make so you can whip up a fresh batch within minutes!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Avocado Egg Salad
Ingredients
- 2 medium avocado seed and skin removed and chopped
- 2 hard boiled eggs chopped
- 2 tbsp red onion chopped
- 1 tbsp parsley chopped
- 1 tbsp chives chopped
- ½ tbsp dill chopped
- 2 tbsp mayo
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
- Add all ingredients in a medium mixing bowl and stir, making sure everything is combined.
- Enjoy on its own, on a salad or as a sandwich.
Video
Notes
- Make sure to dice everything up to a similar size so you can get a bit of everything with every bite!
- I suggest using freshly squeezed lemon juice as bottled juice sometimes has an aftertaste to it.
- Sweet onions or green onions can be used in place of red onions.
- When mixing, make sure you do it gently to avoid mashing up the avocado too much.
- To tell if your avocados are ripe, they should yield to pressure when you give them a light squeeze.
Absolutely delicious. Now one of the family favourites. Thank you.
I am so happy to hear that! Thanks for letting me know 🙂
Question: Cilantro is shown as an ingredient, but the recipe calls for parsley, instead.
Which gives the best taste?
Hi- Sorry for the confusion, I would use parsley.
Thanks!