Can I make avocado egg salad ahead of time?

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.

What can I use instead of mayonnaise?

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.

How can I make avocado egg salad spicier?

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.

Avocado Egg Salad

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

Scale

6 large eggs
2 large ripe avocado
3 tablespoons red onion, finely diced
2 tablespoons fresh cilantro, finely chopped
1/4 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)

Cook Mode Prevent your screen from going dark

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