Name: Avocado Egg Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 large eggs; 1 ripe avocado (about 200g); 2 tablespoons mayonnaise; 1 tablespoon plain Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 2 green onions, sliced; Salt, to taste; Black pepper, to taste; Paprika, for garnish (optional)

Jump to Recipe

If you’ve been searching for a fresh way to enjoy a classic favorite, this delightful Avocado Egg Salad is exactly what your lunchbox or brunch table needs. Creamy ripe avocado blends beautifully with tender chopped eggs, tangy Dijon mustard, and a hint of zesty lemon to create a luscious, satisfying dish that’s both nourishing and bursting with flavor. Whether you’re craving something light and refreshing or a rich, comforting salad, this Avocado Egg Salad effortlessly balances creamy texture and bright notes in every bite, making it a true crowd-pleaser.

Ingredients You’ll Need

The beauty of this Avocado Egg Salad lies in its simplicity and the quality of its ingredients. Each component plays a crucial role, creating a harmony of tastes and textures — from the velvety avocado to the mild sharpness of Dijon mustard, the cool tang of Greek yogurt, all punctuated by vibrant green onions.

6 large eggs: The star protein offering creaminess and a satisfying bite once chopped.
1 ripe avocado (about 200g): Provides a creamy, buttery base that replaces heavier mayonnaise alone.
2 tablespoons mayonnaise: Adds richness and helps bind the salad together smoothly.
1 tablespoon plain Greek yogurt: Brings a subtle tang and lightness to balance the creaminess.
1 tablespoon Dijon mustard: Offers a bright, peppery kick that elevates the overall flavor.
1 tablespoon lemon juice: Injects freshness and prevents the avocado from browning.
2 green onions, sliced: Adds crunch and a mild oniony depth for contrast.
Salt to taste: Enhances every flavor in the mix perfectly.
Black pepper to taste: Gives a gentle heat that rounds out the seasoning.
Optional paprika for garnish: Adds a lovely pop of color and a hint of smoky warmth.

How to Make Avocado Egg Salad

Step 1: Cook the eggs perfectly

Start by placing your eggs in a saucepan and covering them with water. Bring the water to a boil over medium-high heat, then cover the pot, take it off the heat, and let the eggs rest for 10 minutes. This method guarantees perfectly cooked eggs with firm whites and creamy yolks, setting a great foundation for your salad.

Step 2: Prepare the avocado base

While the eggs are cooking, slice your ripe avocado in half, remove the pit, and scoop the soft flesh into a bowl. Mash it gently with a fork until smooth and creamy, creating that luxurious texture that makes this Avocado Egg Salad so irresistible.

Step 3: Cool and chop the eggs

Once cooked, transfer the eggs into a bowl of ice water to cool quickly and stop any further cooking. When chilled, peel and chop them into small pieces, perfect for integrating seamlessly with the avocado.

Step 4: Combine creamy ingredients

Add the chopped eggs to the mashed avocado, then stir in mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Mix everything thoroughly to ensure a smooth and creamy consistency that’s bursting with flavor.

Step 5: Add fresh crunch and seasoning

Finally, fold in the sliced green onions and season the mix with salt and black pepper to taste. Give everything a gentle mix to keep the salad light yet flavorful, finishing off this delicious Avocado Egg Salad with a pop of freshness and seasoning harmony.

Step 6: Ready to serve

Your Avocado Egg Salad is now ready to enjoy! Serve it immediately on your favorite bread, crisp lettuce leaves, or as a vibrant side dish. If you’re not indulging right away, pop it into the fridge to keep everything fresh and creamy.

How to Serve Avocado Egg Salad

Garnishes

To give your Avocado Egg Salad an inviting finishing touch, a sprinkle of paprika adds warmth and a lovely red hue that catches the eye. Fresh herbs like chopped chives or parsley lift the salad with herbal brightness, making each bite even more enjoyable.

Side Dishes

This salad pairs wonderfully with light, crunchy sides like celery sticks or crispy cucumber slices, adding contrasting texture. For a fuller meal, try serving it alongside toasted sourdough or a vibrant mixed greens salad to balance creaminess with fresh crispness.

Creative Ways to Present

Thinking beyond the sandwich? Spoon your Avocado Egg Salad into avocado halves for an Instagram-worthy presentation, or layer it on a stack of crispy crackers for irresistible finger food. You can even use it as a filling for wraps or stuff it into pita pockets for a quick, satisfying lunch.

Make Ahead and Storage

Storing Leftovers

Keep your Avocado Egg Salad fresh by storing it in an airtight container in the refrigerator. It will stay good for up to two days, though the avocado may slightly brown — a little lemon juice helps slow this down and keeps it looking vibrant.

Freezing

Because of the creamy avocado and mayonnaise base, freezing Avocado Egg Salad is not recommended; the texture will break down and become watery once thawed, losing the silky consistency that makes this salad so delightful.

Reheating

This salad is best enjoyed chilled or at room temperature. Reheating is not suggested, as it can alter the texture of both the avocado and eggs, detracting from the fresh, creamy experience.

FAQs

Can I use hard-boiled eggs from the store?

Absolutely! Pre-cooked, peeled hard-boiled eggs work just fine and can save you time when preparing your Avocado Egg Salad.

What’s the difference between using mayonnaise and Greek yogurt?

Mayonnaise adds rich creaminess, while Greek yogurt brings a tangy brightness and lightness, making the salad less heavy and adding depth of flavor.

How ripe should the avocado be?

The avocado should be soft but not overly mushy, so it mashes smoothly and blends well without turning brown quickly.

Can I add other herbs or spices?

Definitely! Dill, cilantro, or a touch of smoked paprika are excellent additions to personalize your Avocado Egg Salad.

Is this recipe suitable for meal prepping?

Yes, just keep it refrigerated and enjoy within a couple of days for the best taste and texture.

Final Thoughts

I can’t recommend this Avocado Egg Salad enough — it’s creamy, fresh, and classic with a modern twist. Whether you’re packing lunch, hosting brunch, or simply craving something delicious and satisfying, this recipe delivers every time. Go ahead, whip it up, and watch it become one of your favorite go-to dishes.

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Avocado Egg Salad Recipe

★★★★★

5.2 from 27 reviews

Author: Jack
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

A creamy and nutritious avocado egg salad that combines ripe avocado with perfectly cooked eggs, enhanced with tangy Greek yogurt, Dijon mustard, and fresh green onions, making it a delicious and healthy choice for sandwiches, wraps, or as a standalone salad.

Instructions

Boil the eggs: Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10 minutes to ensure the eggs are fully cooked.
Mash the avocado: While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork or potato masher until smooth for a creamy texture.
Cool and chop the eggs: After 10 minutes, carefully remove the eggs from the hot water and place them in a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces to mix easily with the avocado.
Combine ingredients: Add the chopped eggs to the bowl with the mashed avocado. Stir in the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice, mixing until everything is well combined and smooth.
Add green onions and season: Fold in the sliced green onions, then season with salt and black pepper to taste. Mix gently to incorporate all ingredients evenly.
Serve or store: Serve the avocado egg salad immediately on sandwiches, in lettuce wraps, or as a side salad. If not serving right away, transfer to a food storage container and refrigerate until needed to maintain freshness.

Notes

Use ripe avocados for the creamiest texture and best flavor.
Greek yogurt adds protein and a tangy flavor while reducing the amount of mayonnaise needed.
To peel boiled eggs easily, tap them gently on a hard surface and roll to loosen the shell.
This salad can be stored in the refrigerator for up to 2 days; avocado may brown slightly but can be stirred before serving.
Optional paprika garnish adds a beautiful color and subtle smokiness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: American