If you’re looking for a creamy, fresh, and wildly satisfying salad that’s both healthy and easy to whip up, this Avocado Egg Salad Recipe is your next kitchen hero. Combining the buttery texture of ripe avocado with perfectly chopped hard-boiled eggs, and brightened by fresh herbs and lemon juice, this salad bursts with flavor and nutrition. Whether you’re packing lunch, hosting brunch, or just craving something comforting yet light, this recipe effortlessly delivers a taste sensation you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are simple but mighty in flavor. Each one plays a key role in balancing creamy, zesty, and herbaceous notes while adding delightful textures and vibrant colors to your salad.
- 1 large avocado: The star of the dish, providing creamy smoothness and healthy fats.
- 6 large hard-boiled eggs (cut into ½-inch pieces): Adds protein and a soft, rich bite that complements the avocado.
- 2 tablespoons mayonnaise: Gives extra creaminess and helps bind the salad without overpowering the avocado.
- 2 tablespoons lemon juice (from 1 lemon): Brings a bright, tangy freshness that keeps the salad lively and prevents the avocado from browning.
- 1 tablespoon chopped fresh dill: Offers a subtle anise flavor that lifts the overall taste.
- 1 tablespoon finely chopped fresh parsley: Adds a mild, herbaceous earthiness and vibrant green color.
- 1 tablespoon finely chopped fresh chives: Provides a gentle oniony kick for complexity.
- ½ teaspoon salt (plus more to taste): Enhances all the flavors just right.
- ¼ teaspoon black pepper (plus more to taste): Adds a touch of warmth and mild heat.
How to Make Avocado Egg Salad Recipe
Step 1: Mash the Avocado
Start by pitting and peeling the large avocado, then cut it into quarters for easier mashing. Place the pieces into a large bowl and use a potato masher or a sturdy fork to mash it until smooth yet still a little chunky to retain some texture.
Step 2: Add the Eggs and Remaining Ingredients
Gently stir in your chopped hard-boiled eggs along with mayonnaise, fresh lemon juice, dill, parsley, chives, salt, and black pepper. Mix carefully until everything is just combined to maintain the fluffy, chunky texture that makes this avocado egg salad recipe so irresistible.
Step 3: Taste and Adjust Seasoning
Give your salad a quick taste and decide if it needs a pinch more salt or pepper. The fresh herbs and lemon juice will shine brightest when perfectly balanced, so don’t hesitate to tailor the seasoning to your preferred flavor profile.
How to Serve Avocado Egg Salad Recipe
Garnishes
A sprinkle of extra chopped chives or dill on top instantly brightens the presentation and adds a hint of fresh aroma that entices every bite. A dash of paprika or a few cherry tomato halves can also create a lovely contrast in color and flavor.
Side Dishes
This Avocado Egg Salad Recipe pairs wonderfully with rustic whole-grain toast, crunchy crackers, or even stuffed inside crisp lettuce leaves. For a heartier meal, serve alongside a light green salad or a bowl of fresh fruit to keep things refreshing.
Creative Ways to Present
Feel adventurous? Try turning this salad into a vibrant sandwich spread, a filling for avocado halves, or even dolloped over baked potatoes. Its creamy texture and fresh flavors make it perfect for serving at picnics, lunchboxes, or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the avocado egg salad in an airtight container in the refrigerator. To minimize browning, press a piece of plastic wrap directly on the surface before sealing the container. Eat within 1-2 days for peak freshness and flavor.
Freezing
Freezing avocado egg salad is not recommended because avocado’s creamy texture will change and become grainy once thawed. It’s best enjoyed fresh or refrigerated for a short time only.
Reheating
Since this salad is best served cold or at room temperature, reheating is not advised. If you prefer it warmer, try gently folding it into cooked dishes after heating, such as warm toast or sautéed vegetables.
FAQs
Can I use regular mustard instead of mayonnaise in the Avocado Egg Salad Recipe?
Mayonnaise offers the creamy texture that complements the avocado and eggs nicely, but if you prefer, you can substitute with Dijon mustard or Greek yogurt for a tangier, lighter version with a different flavor profile.
How do I know when the eggs are hard-boiled perfectly for this recipe?
The eggs should be boiled for about 9-12 minutes so the yolks are fully set but not chalky. Once cooked, cool them quickly in ice water to make peeling much easier, ensuring nice clean chunks for the salad’s texture.
Can I make this Avocado Egg Salad Recipe dairy-free or vegan?
Dairy-free is easy—you can use a plant-based mayonnaise or skip it altogether, but replacing eggs for a vegan version means swapping them out for alternatives like tofu or chickpeas and adjusting the herbs and seasoning accordingly.
What’s the best way to keep the avocado from browning in the salad?
Lemon juice is your best friend here—it slows browning while adding bright flavor. Also, covering the salad tightly with plastic wrap pressed against the surface helps block air exposure, keeping it fresh and green longer.
Can I add other veggies or spices to this Avocado Egg Salad Recipe?
Absolutely! Feel free to add diced celery for crunch, a pinch of smoked paprika for warmth, or diced red onion for a bit of bite. The flavors are flexible, so customize it to your taste and enjoy experimenting!
Final Thoughts
This Avocado Egg Salad Recipe is a delightful blend of creamy, fresh, and herby flavors that’s as satisfying as it is simple to make. It’s the kind of recipe that feels like a little hug in a bowl and makes any meal feel special. Give it a try today—you’ll be amazed at how something so easy can taste so wonderfully bright and fulfilling.
Print
Avocado Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This creamy and flavorful Avocado Egg Salad combines the rich texture of ripe avocado with the protein-packed goodness of hard-boiled eggs. Enhanced with fresh herbs and a hint of lemon, this quick and easy salad is perfect for sandwiches, toast toppings, or enjoying on its own as a nutritious snack. Ready in just 20 minutes, it’s a delicious and healthy option for breakfast, lunch, or any time of day.
Ingredients
Salad Ingredients
- 1 large avocado
- 6 large hard-boiled eggs, cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Instructions
- Mash the avocado: Pit and peel the large avocado, then cut it into four quarters. Place the pieces into a large bowl and mash thoroughly using a potato masher or a large fork until you achieve a smooth, creamy texture.
- Add remaining ingredients: To the mashed avocado, add the mayonnaise, lemon juice, chopped fresh dill, parsley, chives, salt, and black pepper. Gently stir the mixture until just combined, taking care not to overmix so the salad retains some texture.
- Serve: Enjoy the avocado egg salad immediately. It pairs wonderfully with toast, crackers, or can be eaten by the spoonful as a nutritious snack.
Notes
- For best flavor, use ripe avocado that yields slightly when gently pressed.
- Hard boil eggs ahead of time and refrigerate to reduce preparation time.
- Adjust salt and pepper to taste before serving.
- This salad is best consumed fresh but can be stored in an airtight container in the refrigerator for up to 1 day to prevent avocado browning.
- Mayonnaise can be substituted with Greek yogurt for a healthier twist.
