There’s something universally comforting about egg salad. It’s the type of dish that doesn’t need frills to win hearts—it’s honest, nourishing, and endlessly adaptable. But when you introduce avocado into the mix, you elevate this humble classic into something silky, vibrant, and full of creamy charm. Creamy Avocado Egg Salad isn’t just a modern upgrade; it’s a celebration of texture and flavor, perfect for sunny spring picnics, light summer lunches, or lazy weekend brunches at home.
I still remember the first time I made this salad. It was a late spring afternoon, and the garden was bursting with herbs. I had just a few simple ingredients on hand—some ripe avocados from the market, a handful of farm-fresh eggs, and a bunch of chives picked minutes before. The result was so unexpectedly delicious that it instantly became a staple. Since then, this creamy avocado egg salad has become my go-to dish whenever I want something fast, healthy, and satisfying.
What makes this salad truly special is its balance—between the richness of avocado and the light acidity of lemon, the softness of egg and the crunch of red onion or fresh herbs. It’s a dish that feels indulgent but is packed with healthy fats and protein. And it’s endlessly versatile—spoon it onto sourdough, tuck it into lettuce wraps, or pair it with crackers for a quick snack.
Why You’ll Love This Recipe
- Wholesome and Nourishing: Packed with healthy fats, protein, and essential nutrients.
- Quick and Easy: Comes together in just about 20 minutes—ideal for meal prep or weekday lunches.
- Beautiful and Fresh: The natural green of the avocado makes it visually stunning.
- Versatile: Enjoy it on toast, in sandwiches, lettuce wraps, or as a dip.
Creamy Avocado Egg Salad: A Fresh Twist on a Classic Favorite
Description
There’s something universally comforting about egg salad. It’s the type of dish that doesn’t need frills to win hearts—it’s honest, nourishing, and endlessly adaptable. But when you introduce avocado into the mix, you elevate this humble classic into something silky, vibrant, and full of creamy charm. Creamy Avocado Egg Salad isn’t just a modern upgrade; it’s a celebration of texture and flavor, perfect for sunny spring picnics, light summer lunches, or lazy weekend brunches at home.
I still remember the first time I made this salad. It was a late spring afternoon, and the garden was bursting with herbs. I had just a few simple ingredients on hand—some ripe avocados from the market, a handful of farm-fresh eggs, and a bunch of chives picked minutes before. The result was so unexpectedly delicious that it instantly became a staple. Since then, this creamy avocado egg salad has become my go-to dish whenever I want something fast, healthy, and satisfying.
What makes this salad truly special is its balance—between the richness of avocado and the light acidity of lemon, the softness of egg and the crunch of red onion or fresh herbs. It’s a dish that feels indulgent but is packed with healthy fats and protein. And it’s endlessly versatile—spoon it onto sourdough, tuck it into lettuce wraps, or pair it with crackers for a quick snack.
Ingredients
- 2 ripe avocados, peeled, pitted, and diced
- 4 large hard-boiled eggs, peeled and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill or chives
- ¼ cup finely chopped red onion (optional)
- Salt and black pepper to taste
Instructions
-
Boil the Eggs:
Place eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10–12 minutes. Once done, transfer to a bowl of ice water to cool. Peel once chilled. -
Mash the Avocado:
In a medium mixing bowl, add the diced avocado. Using a fork or potato masher, mash until mostly smooth with a few chunks for texture. -
Mix the Base:
Add mayonnaise, Dijon mustard, lemon juice, chopped herbs, and red onion (if using) to the mashed avocado. Stir until the ingredients are well combined and creamy. -
Fold in the Eggs:
Gently stir in the chopped hard-boiled eggs. Be careful not to overmix—this keeps the salad delightfully chunky and textured. -
Season to Taste:
Add salt and black pepper, then give it a final mix. Taste and adjust the lemon juice or herbs if needed. -
Serve and Enjoy:
Scoop onto toast, serve over salad greens, stuff into pita bread, or simply eat by the spoonful—it’s that good.
Notes
-
Want extra crunch? Add chopped celery or diced bell peppers.
-
If you’re not a fan of mayonnaise, you can substitute Greek yogurt or mashed chickpeas for a creamy, tangy twist.
-
Serve it chilled for best flavor and texture.
INGREDIENTS YOU’LL NEED:
- 2 ripe avocados, peeled, pitted, and diced
- 4 large hard-boiled eggs, peeled and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill or chives
- ¼ cup finely chopped red onion (optional)
- Salt and black pepper to taste
How to Make Creamy Avocado Egg Salad
This creamy avocado egg salad recipe is delightfully simple yet packed with personality. It starts with perfectly boiled eggs and ripe avocados, then takes shape with a few flavorful additions. Here’s how to bring it to life:
Step-by-Step Instructions
- Boil the Eggs:
Place eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10–12 minutes. Once done, transfer to a bowl of ice water to cool. Peel once chilled. - Mash the Avocado:
In a medium mixing bowl, add the diced avocado. Using a fork or potato masher, mash until mostly smooth with a few chunks for texture. - Mix the Base:
Add mayonnaise, Dijon mustard, lemon juice, chopped herbs, and red onion (if using) to the mashed avocado. Stir until the ingredients are well combined and creamy.
- Fold in the Eggs:
Gently stir in the chopped hard-boiled eggs. Be careful not to overmix—this keeps the salad delightfully chunky and textured. - Season to Taste:
Add salt and black pepper, then give it a final mix. Taste and adjust the lemon juice or herbs if needed. - Serve and Enjoy:
Scoop onto toast, serve over salad greens, stuff into pita bread, or simply eat by the spoonful—it’s that good.
Helpful Tips
- Use Just-Ripe Avocados: They should yield slightly to pressure but not be mushy.
- Lemon Juice is Essential: It prevents browning and adds a bright note that cuts through the richness.
- Herb Swap: Dill and chives both add great flavor, but parsley or cilantro also work beautifully.
- Make it a Meal: Add sliced cucumbers, sprouts, or even a handful of arugula for a more substantial dish.
Details
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Notes
- Want extra crunch? Add chopped celery or diced bell peppers.
- If you’re not a fan of mayonnaise, you can substitute Greek yogurt or mashed chickpeas for a creamy, tangy twist.
- Serve it chilled for best flavor and texture.
Nutritional Information (Per Serving)
- Calories: 260
- Protein: 8g
- Fat: 20g (healthy fats from avocado)
- Carbohydrates: 10g
- Fiber: 5g
- Sugar: 1g
Frequently Asked Questions
Can you add avocado to egg salad?
Yes, avocado is a fantastic addition to egg salad. Its creamy texture blends perfectly with hard-boiled eggs, making the dish rich and satisfying without needing mayonnaise. It also adds heart-healthy fats and a boost of nutrients, making your egg salad both delicious and wholesome.
What is creamy avocado egg salad with hot sauce?
Creamy avocado egg salad with hot sauce combines mashed avocado, chopped boiled eggs, and a splash of your favorite hot sauce for a zesty, satisfying twist. The avocado brings creaminess, while the hot sauce adds just the right amount of kick, making it an exciting upgrade to traditional egg salad.
Can you use fresh dill to make egg and avocado salad?
Absolutely! Fresh dill adds a bright, herby flavor that pairs beautifully with the creaminess of avocado and eggs. A touch of lemon juice and dill transforms this simple salad into a refreshing, flavorful dish that’s perfect for any meal.
Is avocado egg salad gluten free?
Yes, avocado egg salad is naturally gluten-free. It’s made with simple, whole ingredients like eggs, avocado, herbs, and light mayo or yogurt. It fits easily into gluten-free, low-carb, and paleo diets, offering a healthy and satisfying option for any time of day.
Storage Instructions
Store in the refrigerator in an airtight container. For added freshness, place plastic wrap directly on the surface of the salad to prevent oxidation. Consume within 48 hours for best quality.
Related Recipes
If you liked this creamy avocado egg salad, you’ll definitely enjoy these other cheesy delights:
- A Cozy Bite of Nostalgia: Easy Egg Salad
- Crispy Egg Salad
- Lemon Basil Hummus: A Bright, Creamy Dip with a Garden-Fresh Twist
- Avocado Mango Salad with a Zesty Lime Dressing
Conclusion
Creamy Avocado Egg Salad is more than just a quick meal—it’s a recipe that brings together comfort, nutrition, and style on a single plate. Whether you’re hosting brunch, packing lunch, or just craving something refreshing, this dish delivers every time. With its velvety texture, zesty notes, and herbaceous finish, it’s bound to become a regular in your recipe rotation.