This Avocado Egg Salad is a creamy, nutritious twist on the classic egg salad, combining rich avocado, hard-boiled eggs, and crunchy onions. With just a few simple ingredients, it comes together in minutes — perfect for a quick lunch or light dinner on busy days when you need something fast, delicious, and nourishing.
Egg salad is a timeless dish, loved for its simplicity and versatility. By adding avocado, you not only enhance the flavor but also boost the nutritional value with heart-healthy fats, fiber, and vitamins. This dish is naturally gluten-free and can be served in sandwiches, wraps, or even as a dip with crackers. Whether you’re looking for a new way to enjoy egg salad or a healthy, filling recipe to add to your meal rotation, this avocado egg salad is sure to become a favorite!
Why You'll Love this Avocado Egg Salad
- Ultra creamy texture. The combination of mashed avocado and mayonnaise makes this egg salad extra smooth and velvety. Avocado naturally provides a buttery richness that enhances the overall creaminess, making every bite indulgent yet wholesome. If you’re a fan of ultra-creamy egg salads, this one will be a game changer!
- Nutritious and satisfying. Avocados are loaded with healthy fats, fiber, and essential nutrients, while eggs provide high-quality protein. This combination keeps you full and energized for hours, making it a great option for a balanced meal or snack. Plus, the addition of fresh ingredients like lime juice and cilantro adds extra vitamins and minerals.
- Packed with fresh flavor. Bright lime juice, crisp red onion, and fresh cilantro bring a zesty freshness to this salad. A hint of jalapeño adds optional heat, making it a bold and flavorful dish that goes beyond your typical egg salad. Every bite is vibrant and delicious!
- Versatile and easy to make. This avocado egg salad is incredibly simple, requiring just a few ingredients and a quick mix. It’s perfect for meal prep, sandwiches, wraps, or as a dip for veggies and crackers. You can also customize it with different add-ins to suit your taste preferences.
Ingredient Notes
To make this easy avocado egg salad, you will need the following ingredients (full measurements in recipe card below):
- eggs – hard-boiled eggs provide protein and structure. You can also use soft-boiled eggs for a creamier texture.
- avocado – choose ripe avocados for the best texture and flavor. If you don’t have avocados, Greek yogurt can add creaminess instead.
- red onion – gives the salad a mild sharpness. Green onions or shallots can also be used for a milder onion flavor.
- cilantro – fresh and fragrant, adding brightness to the salad.
- mayonnaise – enhances creaminess and ties everything together. Substitute with Greek yogurt or leave it out for a lighter version.
- lime juice – prevents the avocado from browning and brightens up the flavors. Lemon juice can be used instead of lime juice for a slightly different citrusy note.
- sea salt – enhances all the flavors in the salad.
- jalapeño pepper (optional) – adds a spicy kick for those who enjoy a bit of heat.
You will also need measuring cups and spoons, a medium saucepan, and a large mixing bowl.
How to Make the Best Avocado Egg Salad
- Hard boil the eggs. Place eggs into a medium saucepan and cover completely with water by an inch. Bring to a boil over high heat. Then remove from heat, cover the saucepan with the lid, and set aside for 12 minutes in the boiling water. (You can also steam cook the eggs in a steamer basket for 15 minutes).
- Drain. Drain the water and fill with cold water to cool down the eggs quickly.
- Chop. Once eggs are cool, peel and roughly chop them. Set aside
- Mash avocado. In a large mixing bowl, add the avocado and mash with a fork. Don't over mash if you want the avocado to be a little chunky.
- Add remaining ingredients. Add chopped eggs, red onion, cilantro, mayonnaise, lime juice, salt, and jalapeño (if using). Stir to combine. Give it a taste and add more salt or lime juice if needed.
- Serve. Serve the avocado egg salad as is in a serving bowl or top it on your favorite bread.
Recipe Variations
- Add crunch. Mix in diced cucumber, celery, or chopped nuts like almonds or walnuts for an extra crunch that adds variety to the texture.
- Make it spicy. If you love heat, increase the jalapeño amount or add a pinch of red pepper flakes for an extra fiery twist.
- Boost the protein. Stir in diced cooked chicken or chickpeas to make this salad even more protein-packed and filling.
- Add herbs. Give it extra flavor with some chopped fresh herbs such as chives, parsley, or cilantro.
- Try different spreads. Instead of mayonnaise, use hummus, mashed cottage cheese, or even pesto for a unique twist.
How to Serve
This avocado egg salad is a delicious and versatile dish that can be served in many ways. Try serving it as a:
- sandwich - serve on toasted bread for an open-faced sandwich, or as a filling in between 2 pieces of bread for a regular hand-held sandwich.
- wrap - spread the avocado egg salad inside a whole wheat wrap with fresh greens and roll it up like a burrito.
- dip - serve it as a dip with crackers or sliced veggies.
- stuffed avocado - add the filling into an avocado half for a fun presentation and serve with a spoon.
Make it a more complete meal with some complementary side dishes including:
- Lemon Asparagus Soup with Parmesan
- Caprese Sandwich
- Pasta Primavera
- Stuffed Pepper Casserole
- French Bread Pizza
Recipe Tips and Tricks
- Use ripe avocados. The avocados should be soft but not overripe. If they have brown spots inside, scoop them out before mashing.
- Chop the eggs evenly. For the best texture, roughly chop the eggs instead of mashing them completely.
- Mix gently. Stir the ingredients together lightly to maintain some texture and avoid turning the salad into a paste.
- Serve fresh. Avocado tends to brown over time, so this salad is best enjoyed immediately or within a few hours.
Storing and Freezing Instructions
How to Store
Transfer the avocado egg salad to an airtight container and press a piece of plastic wrap directly onto the surface before sealing with the lid. This helps minimize oxidation and keeps it fresh for up to 24 hours in the fridge.
How to Freeze
Due to the avocado’s delicate texture, freezing is not recommended. The salad will lose its fresh, creamy consistency after thawing.
FAQ
Yes, but it’s best enjoyed fresh. Since avocado oxidizes quickly, the salad will start to brown within a day. If you need to prepare it in advance, store it in an airtight container with plastic wrap pressed directly onto the surface to slow down browning. Adding extra lime juice can also help preserve the color for a bit longer.
If you prefer a lighter alternative, Greek yogurt is a great substitute. It provides a tangy flavor while maintaining a creamy consistency. You can also use mashed avocado alone for a dairy-free and extra-healthy version.
For a spicier kick, add more diced jalapeño or a pinch of crushed red pepper flakes. You can also drizzle in a little hot sauce or mix in a spoonful of sriracha for an extra fiery boost.
More Recipes with Avocado or Eggs
- Avocado Toast with Poached Egg
- Deviled Egg Salad
- Avocado Hummus
- Breakfast Bagel
- Best Egg Salad Sandwich
- Deviled Eggs
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Recipe
Avocado Egg Salad
- Total Time: 10 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Avocado Egg Salad is a creamy, nutritious twist on the classic egg salad, combining rich avocado, hard-boiled eggs, and crunchy onions. With just a few simple ingredients, it comes together in minutes — perfect for a quick lunch or light dinner on busy days when you need something fast, delicious, and nourishing.
Ingredients
- 6 large eggs
- 2 large ripe avocado
- 3 tablespoons red onion, finely diced
- 2 tablespoons fresh cilantro, finely chopped
- ¼ cup mayonnaise
- 1 tablespoon lime juice (about juice of 1 lime), freshly squeezed
- ½ teaspoon sea salt
- 1 jalapeño pepper, seeds removed and finely chopped (optional)
Instructions
- Hard boil the eggs. Place eggs into a medium saucepan and cover completely with water by an inch. Bring to a boil over high heat. Then remove from heat, cover the saucepan with the lid, and set aside for 12 minutes in the boiling water. (You can also steam cook the eggs in a steamer basket for 15 minutes).
- Drain. Drain the water and fill with cold water to cool down the eggs quickly.
- Chop. Once eggs are cool, peel and roughly chop them. Set aside
- Mash avocado. In a large mixing bowl, add the avocado and mash with a fork. Don't over mash if you want the avocado to be a little chunky.
- Add remaining ingredients. Add chopped eggs, red onion, cilantro, mayonnaise, lime juice, salt, and jalapeño (if using). Stir to combine. Give it a taste and add more salt or lime juice if needed.
- Serve. Serve the avocado egg salad as is in a serving bowl or top it on your favorite bread.
Notes
How to store: Transfer the avocado egg salad to an airtight container and press a piece of plastic wrap directly onto the surface before sealing with the lid. This helps minimize oxidation and keeps it fresh for up to 24 hours in the fridge.
Freezing: Due to the avocado’s delicate texture, freezing is not recommended. The salad will lose its fresh, creamy consistency after thawing.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
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