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Forget that mushy, gloppy egg salad of your childhood. This avocado egg salad swaps out the mayo for creamy mashed avocado and it’s honestly so much better. We eat it with tortilla chips, but it also tastes great rolled up in a tortilla for an easy lunch or between a couple of slices of bread!
It’s the summer of salad.
Why This Avocado Egg Salad Hit Different
If you’ve clicked around my website at all, you may have noticed I have a thing for cold salads.
Chicken salad, egg salad, pasta salad, potato salad – yes. I’ll take it all. It’s just not summer until my plate is loaded with these concoctions.
Our Avocado Egg Salad is a favorite for lunch.
Don’t get me wrong. I love mayo. Like more than a normal amount even.
But, it turns out that avocado makes the perfect creamy base for egg salad. It’s rich without being heavy, and the lemon juice keeps everything tasting fresh and vibrant. Plus, you get all those good fats and nutrients that mayo just can’t deliver.
This is egg salad you can feel good about.
3 Reasons You’ll Love This Recipes:
- Actually nutritious: Unlike mayo-heavy egg salad, this version is packed with good fats, protein, and vitamins. You can feel good about eating it.
- Fresh and bright flavors: The lemon juice and fresh dill make this taste like spring, not like something that’s been sitting in your fridge for days.
- Super versatile: Eat it on toast, stuff it in a pita, pile it on crackers, or just eat it with a fork. It works for breakfast, lunch, or a quick snack.
Ingredient Notes & Swaps:
Hard Boiled Eggs – We’re using 6 large eggs that have been hard boiled. Make them yourself or buy a bag of boiled eggs from the grocery store to keep life easy.
Avocado – You’ll want these perfectly ripe – not too mushy or too hard. They should yield a bit when you squeeze them and if you flick off the stem, they’ll be a gorgeous green inside.
Lemon – Freshly squeezed lemon juice enhances the flavor, color, and freshness of the salad. This helps keep the avocado from instantly turning brown. Use lime juice if you prefer.
Red Onion – We love the flavor of the red onion in this egg salad. The creamy avocado and eggs help balance out some of the stronger flavor and it all works very nicely! Swap this for green onion for less bite.
Seasoning – You’ll also need some salt, pepper, and fresh dill to amp up the flavor. Swap the dill for cilantro to give this a Mexican flair.
See the recipe card for full information on ingredients and quantities.
Tips From My Kitchen:
We test all of our recipes multiple times to be sure we really nail it and get it right before you try it in your kitchen. Here are a few tricks we’ve learned along the way.
Want it extra creamy? Mash half the avocado with a fork before mixing it in. It’ll coat everything like a green, creamy dressing.
No fresh dill? Try fresh chives, cilantro, parsley, or even a little fresh tarragon. Each gives a different but delicious flavor.
Not an onion fan? Skip it entirely or use finely diced celery for crunch instead.
Flavors just not quite popping? Add more salt first, then more lemon juice. Sometimes it just needs a little extra oomph.
Making it spicy? A pinch of red pepper flakes or freshly minced jalapeno works perfectly.
Storage & Make-Ahead Tips:
Here’s the thing about avocado egg salad: it’s best eaten fresh. Like, really fresh.
- Eat it now: Seriously, this is at its peak flavor and texture when it’s just made.
- Within a few hours: If you must store it, press plastic wrap directly onto the surface to prevent browning.
- Add extra lemon: Squeeze a bit more lemon juice on top before storing to keep the avocado green longer.
- Don’t freeze it: The texture gets weird and nobody wants weird egg salad.
Real talk: This isn’t meal prep friendly like regular egg salad. The avocado starts to brown and the texture changes. Make only what you’ll eat in one sitting, or be prepared to eat slightly brown egg salad.
Serving Ideas:
This avocado egg salad is basically begging to be eaten in all sorts of ways.
- On sourdough toast for the ultimate breakfast or lunch
- Stuffed in a pita pocket with some lettuce and tomato
- On crackers for an easy appetizer or snack
- In a wrap with spinach and other veggies
- On bagels instead of cream cheese
- With tortilla chips because we love a good dipping situation
- Straight from the bowl with a fork because sometimes that’s just how it is
Avocado Egg Salad
Ingredients
- 6 large hard boiled eggs
- 2 medium ripe avocado diced
- 1/2 lemon
- 1/4 cup minced red onion
- 1 tablespoon fresh dill
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
Instructions
- Peel and dice the boiled eggs and place them in a medium mixing bowl.
- Add the avocado to the eggs and stir well. The avocado will become creamier the more you stir and coat the eggs. For an extra creamy dressing, mash the avocado a bit before adding to the eggs.
- Squeeze the lemon half over the eggs and stir in the onion, dill, salt, and pepper. Stir well to combine the mixture.
- Taste and adjust for flavor by adding in a bit more salt or lemon juice. Serve immediately with crackers, on bread, or eat with a fork.
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