This creamy Avocado Egg Salad brings together buttery avocado and perfectly boiled eggs in a light, protein-packed lunch that feels indulgent but won't weigh you down. The first time I made this, I was looking for something quick between morning errands, and it turned into my go-to recipe whenever I want something fresh and satisfying without much fuss. It's got that smooth, rich texture from the avocado, a bright pop from the lemon juice, and just enough tang from the Greek yogurt to keep every bite interesting.
You can pile it onto toasted sourdough (try our Best Sourdough Bread Recipe if you're feeling ambitious), tuck it into lettuce wraps for a lighter option, or enjoy it straight from the bowl with crackers. If you're craving more simple, nourishing breakfast recipes, this one fits right in with our Easy Homemade Dutch Baby Recipe or The Best Cornbread Recipe for cozy morning meals.
Why You will Love This Avocado Egg Salad !
You'll love how quickly this comes together when you're hungry and don't want to think too hard. The ingredients are simple, the steps are straightforward, and you probably have most of what you need already. It's a high-protein meal that actually tastes indulgent, and it works for lunch, a light dinner, or even a fancy brunch spread.
The avocado keeps everything moist and creamy without feeling heavy, and the Greek yogurt adds a little tang that brightens the whole dish. You can easily adjust the flavors to your taste, swapping herbs or adding a pinch of red pepper flakes if you like a little heat.
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Avocado Egg Salad Ingredients
Here's a simple list of what goes into this healthy Avocado Egg Salad:
See Recipe Card Below This Post For Ingredient Quantities
Eggs: The base of this salad. Hard-boiled eggs bring protein and a rich, satisfying texture that pairs perfectly with creamy avocado.
Avocado: Creates the creamy foundation and replaces most of the mayo you'd find in traditional egg salad. Use a ripe avocado that gives slightly when you press it.
Lemon juice: Keeps the avocado from browning and adds a bright, fresh flavor that wakes up the whole dish.
Greek yogurt: Adds tang and creaminess while keeping things lighter than mayo. You can swap in mayonnaise if you prefer a richer flavor.
Dijon mustard: Gives the salad a subtle kick and depth. Yellow mustard works too if that's what you have on hand.
Green onions: The white and light green parts add a mild onion flavor without overpowering the other ingredients.
Chives: Fresh chives bring a delicate onion-y taste and a pop of color.
Dill: Optional, but it adds a lovely herby note that makes the salad taste extra fresh.
Salt and black pepper: Season everything to taste and bring all the flavors together.
how to make Avocado Egg Salad
This Avocado Egg Salad comes together easily with just a few simple steps.
- Cook the eggs: Fill a medium saucepan with enough water to cover the eggs by about an inch. Bring it to a rolling boil over high heat, then reduce to a gentle boil. Use a slotted spoon to carefully lower the eggs into the water. Let them cook for 14 minutes, keeping the water at a gentle boil. After 14 minutes, transfer the eggs to a bowl of ice water and let them sit for 5 minutes. This stops the cooking and makes them easier to peel.
- Prepare the avocado: While the eggs cool, chop your avocado and place it in a medium mixing bowl. Add the lemon juice and toss gently. The lemon juice keeps the avocado from turning brown and adds brightness.
- Assemble the salad: Once the eggs are cool, peel and chop them. Add them to the bowl with the avocado. Stir in the Greek yogurt, Dijon mustard, chopped green onions, chives, and dill if you're using it. Mix everything together until it's well combined but still has some texture.
- Season: Taste the salad and add salt and pepper until it's just right.
- Serve: Enjoy the salad right away in a sandwich, on toasted bread, tucked into lettuce wraps, or however you like.
Smart Substitutions
You can easily adjust this Avocado Egg Salad based on what you have in your kitchen. If you don't have Greek yogurt, regular mayonnaise works perfectly and gives you a richer, more traditional egg salad flavor. Red onion can replace green onions if that's what you have, just use a little less since red onion has a stronger bite.
For the herbs, feel free to swap in fresh parsley or tarragon if you don't have chives and dill on hand. Both bring their own fresh, bright notes to the salad. If you want to make it dairy-free, use vegan mayo instead of Greek yogurt.
Equipment for Avocado Egg Salad
This Avocado Egg Salad doesn't require any special tools. You'll need a medium saucepan for boiling the eggs, a slotted spoon or metal strainer to lower them into the water safely, and a bowl for the ice bath. A medium mixing bowl is all you need for assembling the salad, and a fork works just fine for mashing and mixing.
Storage and Make-Ahead Tips
This Avocado Egg Salad tastes best when it's fresh, ideally within an hour or two of making it. The avocado starts to oxidize and turn brown after sitting, even with the lemon juice. If you need to store it, press plastic wrap directly onto the surface of the salad to minimize air exposure, and keep it in the fridge for up to one day.
For the best results, you can hard-boil your eggs ahead of time and keep them in the fridge for up to five days. When you're ready to make the salad, just peel and chop them, then mix everything together fresh.
Serving Ideas
This creamy Avocado Egg Salad is incredibly versatile. Pile it onto thick slices of toasted sourdough for an open-faced sandwich that feels a little fancy. Serve it in crisp butter lettuce cups for a light, low-carb lunch that's refreshing and satisfying.
You can also spread it on whole grain crackers for an easy snack, or stuff it into a whole wheat pita with some sliced tomatoes and cucumber. For brunch, serve it alongside fresh fruit and a basket of warm muffins.
Expert Tips
Use room temperature eggs if you have time to take them out of the fridge beforehand. They're less likely to crack when you lower them into the boiling water. When you're cooking the eggs, keep the water at a gentle boil rather than a rolling boil. This helps prevent the eggs from bouncing around and cracking.
The ice bath after cooking is important. It stops the eggs from overcooking and developing that greenish ring around the yolk. For the smoothest texture, make sure your avocado is perfectly ripe but not mushy. It should yield to gentle pressure but still hold its shape when you chop it.
If you like a chunkier salad, mash the avocado lightly with a fork and leave some bigger pieces. For a creamier version, mash it more thoroughly before adding the eggs.
FAQ
The main ingredients are hard-boiled eggs, ripe avocado, lemon juice, Greek yogurt or mayo, Dijon mustard, green onions, and fresh herbs like chives and dill. It's a simple combination that creates something really delicious. Emma always says the secret ingredient is "making it with love," which is sweet even if it's not technically on the list.
Yes, they're actually a perfect match. The rich, creamy avocado complements the protein-packed eggs beautifully, and they share a similar mild flavor that lets other ingredients like lemon juice and herbs really shine. They're both nutrient-dense foods that keep you satisfied for hours.
Because of the avocado, this salad is best eaten fresh or within one day. Even with lemon juice, the avocado will start to brown after sitting in the fridge. If you need to store it, press plastic wrap directly onto the surface to minimize air exposure.
This Avocado Egg Salad uses Greek yogurt and Dijon mustard as the "sauce," which keeps things light and tangy. You could also use mayonnaise for a richer, more traditional egg salad flavor, or try a combination of both. Some people like adding a touch of hot sauce or sriracha for a spicy kick.
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Avocado Egg Salad
Ingredients
Method
- Fill a medium saucepan with water, ensuring it will cover the eggs by ¾ to 1 inch. Heat over high heat until the water is boiling.
- Reduce heat to a gentle boil and use a slotted spoon or metal strainer to lower the eggs into the water. Increase the heat back to a gentle rolling boil.
- Let the eggs cook for 14 minutes, adjusting the heat to maintain a gentle boil.
- Once cooked, transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
- Peel the eggs and chop them into small pieces.
- Place the chopped avocado in a medium mixing bowl and add lemon juice. Gently toss to combine.
- Add the chopped eggs, Greek yogurt (or mayonnaise), Dijon mustard, green onions, chives, and dill (if using) to the bowl. Stir well to combine.
- Season with salt and black pepper to taste, then serve immediately.
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