How to Make the Perfect Avocado Egg Salad

Looking for a fresh, creamy twist on a classic dish? This avocado egg salad combines the rich flavor of ripe avocados with the protein-packed goodness of eggs for a recipe that’s as satisfying as it is simple. Whether you’re after a quick lunch or a healthy snack, you won’t want to miss how delicious (and easy!) this version is—read on to discover the perfect blend of comfort and nutrition.

Ingredients

• 6 hard-boiled eggs
• 2 ripe avocados
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• Salt to taste
• Black pepper to taste
• Optional pinch of smoked paprika or red pepper flakes

Equipment

• Medium mixing bowl
• Cutting board
• Chef’s knife
• Spoon
• Fork or potato masher

Instructions

1. Peel and chop the eggs: Start by peeling your hard-boiled eggs and chopping them into small, bite-sized pieces. Add them to a medium mixing bowl. I like mine slightly chunky for texture, but feel free to chop more finely if you prefer a smoother consistency.
2. Add the avocado: Cut the ripe avocados in half, remove the pits, and use a spoon to scoop the flesh into the same bowl. The avocados should yield gently to pressure without being too soft.
3. Brighten it up: Add the lemon juice right away to help prevent the avocado from browning and to add that lovely citrusy brightness. Lemon also balances the richness of both egg and avocado beautifully.
4. Layer in the flavor: Add finely chopped red onion, fresh chives, and parsley. The herbs make all the difference here — they add a layer of freshness that makes the salad sing.
5. Gently mash: Using a fork or potato masher, gently mash everything together. I like to leave some chunks of egg and avocado intact for texture. Overmixing can make the salad too mushy.
6. Season: Sprinkle in salt and pepper to taste. If you like a touch of smokiness or spice, a pinch of smoked paprika or red pepper flakes adds dimension without overwhelming the other flavors.
7. Serve and enjoy: Enjoy right away on toasted sourdough, in crisp lettuce cups, spooned into pita pockets, or just with a spoon straight from the bowl. It makes the happiest little lunch or snack.

Nutrition per serving

Description

Creamy, vibrant, and packed with comforting flavors, avocado egg salad is like a sunny afternoon picnic wrapped in a bowl. The velvety texture of ripe avocado blends harmoniously with the richness of hard-boiled eggs, creating a luxurious yet wholesome dish that is both satisfying and light. A touch of zesty lemon juice lifts the flavors, while diced red onion and fresh herbs provide just the right amount of crunch and contrast. Each bite tastes like the freshness of spring and the coziness of a favorite family recipe.

This salad transforms the classic egg salad into something extraordinary. Imagine the comfort of a deviled egg mashed together with the buttery goodness of guacamole. Whether scooped onto toast, nestled in a sandwich, or spooned over crisp greens, this avocado egg salad is a celebration of textures and flavors that is sure to delight your senses.

Why You’ll Love This Recipe

This recipe is quick to come together with basic ingredients yet feels sophisticated enough for entertaining. It is dairy-free and mayo-free, relying on the natural creaminess of avocado for a luscious consistency without any heaviness. The flavor is refreshing and tangy with just enough seasoning to bring it to life.

Perfect for meal prep, this avocado egg salad works well in sandwiches, lettuce wraps, or with crackers for a protein-packed snack. It is nutritious, delicious, and endlessly customizable to your preferred level of zest or spice.

Serving and Storage Tips

Avocado egg salad is best enjoyed fresh the day it is made due to avocado’s tendency to brown. However, if you need to prep it ahead, squeeze extra lemon juice over the top to slow oxidation and cover it tightly with plastic wrap pressed directly onto the surface before sealing with a lid. It will keep well in the refrigerator for up to 2 days.

Do not freeze this dish, as the texture of both eggs and avocado will change dramatically upon thawing. Serve cold or at room temperature for the best eating experience. Makes a perfect sandwich filling, salad topper, or dip with crunchy veggies.

Course, Cuisine, Keywords

Lunch, American, avocado egg salad, healthy lunch, easy egg salad, avocado recipes

Servings, Prep Time, Cook Time, Total Time, Serving Size

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 1 cup

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Avocado Egg Salad

Creamy, vibrant, and packed with comforting flavors, avocado egg salad is a wholesome, dairy-free twist on a classic. Velvety avocado and rich hard-boiled eggs are brought to life with zesty lemon juice, crunchy red onion, and fresh herbs. Enjoy it on toast, in a sandwich, over greens, or as a dip.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Lunch

Cuisine American

Servings 4 servings

Calories 220 kcal

Ingredients

  

1x2x3x

• 6 hard-boiled eggs
• 2 ripe avocados
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• Salt to taste
• Black pepper to taste
• Optional pinch of smoked paprika or red pepper flakes

Instructions

 

• Peel and chop the hard-boiled eggs into small pieces and place in a medium mixing bowl.
• Cut the avocados in half, remove the pits, and scoop the flesh into the bowl with the eggs.
• Add the lemon juice, chopped red onion, chives, and parsley to the bowl.
• Use a fork or potato masher to gently mash the ingredients together until well combined but still slightly chunky.
• Season with salt and black pepper to taste. Add smoked paprika or red pepper flakes if desired for a hint of heat.
• Stir gently to mix, then taste and adjust seasoning if needed.
• Serve immediately on toast, in lettuce wraps, as a sandwich filling, or chilled as a dip with crackers.

Nutrition

Calories: 220kcalCarbohydrates: 6gProtein: 10gFat: 18gSodium: 200mgFiber: 5gSugar: 1g

Keyword avocado egg salad, healthy lunch, easy egg salad, avocado recipes

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