If you’re looking to give your lunchtime routine an instant upgrade, this Avocado Egg Salad Recipe is about to become your new best friend. Creamy avocado and tender hard-boiled eggs come together with just the right kick of Dijon and a burst of fresh herbs, yielding a dish that’s every bit as satisfying as it is nourishing. This recipe captures all the classic comfort of traditional egg salad, but with a fresh, colorful twist that will have you coming back for just one more spoonful (or three!). Trust me: quick, easy, and absolutely delicious, this Avocado Egg Salad Recipe will soon be a staple in your kitchen.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this salad is in its simplicity—each ingredient plays an important role, balancing richness, brightness, and a hint of fresh garden flavor. Let’s break down each component, so you know just how they all work their magic.

6 large eggs (hard-boiled and chopped): The backbone of this Avocado Egg Salad Recipe, eggs add the hearty, protein-packed texture we all love.
1 ripe avocado (peeled and mashed): Avocado brings creamy consistency and a boost of healthy fats with a lovely, subtle flavor.
2 tablespoons plain Greek yogurt or mayonnaise: Your choice will give the salad an extra creamy base—Greek yogurt for a tangy, light touch, or mayo for classic richness.
1 teaspoon Dijon mustard: Just enough of a punchy zing to wake up the flavors, without overwhelming them.
1 teaspoon lemon juice: Helps preserve the avocado’s pretty color and adds zesty brightness.
1 tablespoon chopped fresh chives: Chives add delicate oniony flavor and a cheerful pop of green.
1 tablespoon chopped parsley (optional): For herbal freshness and extra color—optional, but highly recommended.
Salt and black pepper to taste: Essential for seasoning—sprinkle, taste, repeat!
Optional toppings: sliced radishes, microgreens, or everything bagel seasoning: These take your salad from delicious to diner-worthy in seconds.

How to Make Avocado Egg Salad Recipe

Step 1: Mash the Avocado and Lemon Juice

In a medium mixing bowl, combine the peeled, ripe avocado with the lemon juice. Use a fork to mash it all together until mostly smooth—you want it creamy, but a few little chunks add great texture. The lemon juice not only wakes up the flavor but also keeps the avocado looking bright and fresh.

Step 2: Stir in Creamy Elements

Add the Greek yogurt or mayonnaise, plus the Dijon mustard. Mix until everything is beautifully blended. This step builds the luscious, velvety base that makes the Avocado Egg Salad Recipe uniquely light, tangy, and creamy all at once.

Step 3: Add Chopped Eggs and Herbs

Gently fold in the chopped hard-boiled eggs, chives, and parsley (if you’re feeling extra herby). Stir just until combined, keeping the eggs in generous bite-sized pieces so the texture stays lively instead of mushy.

Step 4: Season to Taste

Give your mixture a taste and sprinkle in salt and plenty of freshly ground black pepper. A pinch here and there can make such a difference—don’t be shy! If you’re craving a little more zing, toss in a splash of hot sauce or some diced pickles for fun.

Step 5: Serve It Up!

As soon as everything’s combined, it’s time to enjoy! Spoon your Avocado Egg Salad Recipe onto toasted bread, scoop it into crisp lettuce wraps, or use it as a filling for the ultimate no-fuss sandwich. This is the moment when all those creamy, tangy, herby flavors shine together.

How to Serve Avocado Egg Salad Recipe

Garnishes

Dress up your bowl with a sprinkle of sliced radishes, a shower of microgreens, or a dusting of everything bagel seasoning for a savory crunch. Not only do these toppings add beautiful bursts of color, but they also deliver extra texture and a flavor boost that makes every bite sing.

Side Dishes

This salad pairs beautifully with all kinds of sides! Try it with thick tomato slices, a crisp cucumber salad, or a handful of kettle chips. It’s also great next to a steaming cup of soup—tomato, veggie, or chicken noodle for the win.

Creative Ways to Present

Don’t be afraid to get playful! Serve your Avocado Egg Salad Recipe stuffed in pita pockets, scooped onto halved avocados, or even perched atop toasted English muffins for brunch. Or, fill miniature phyllo cups for a bite-sized appetizer that vanishes in minutes.

Make Ahead and Storage

Storing Leftovers

While this salad is best enjoyed fresh (that gorgeous green avocado loves to oxidize!), leftovers can be stored in an airtight container in the fridge for up to 1 day. To keep the Avocado Egg Salad Recipe as vibrant as possible, press a piece of plastic wrap directly onto the surface before sealing.

Freezing

Unfortunately, neither avocados nor the creamy base hold up well in the freezer—the texture won’t be nearly as delicious once thawed. This recipe is at its best made in small batches, just enough to enjoy within a day or so.

Reheating

No need to reheat here—Avocado Egg Salad Recipe is meant to be enjoyed chilled or at room temperature for ultimate creaminess and freshness. If you want to soften it a bit, just let it sit on the counter for a few minutes before serving.

FAQs

Can I use store-bought hard-boiled eggs?

Absolutely! Store-bought hard-boiled eggs are a fantastic shortcut, especially when you’re short on time. Just chop them up and proceed with the Avocado Egg Salad Recipe as usual for a speedy, stress-free lunch.

How do I keep the avocado from browning?

The lemon juice in the recipe helps keep the avocado bright, but an extra tip is to press plastic wrap directly onto the surface of the salad when storing. Enjoying the salad the same day you make it is the very best way to preserve its vivid color.

What’s a good substitute for Greek yogurt?

If you don’t have Greek yogurt on hand, regular mayonnaise works perfectly. For a dairy-free twist, try a vegan mayo or a tangy plant-based yogurt.

Can I add more vegetables?

Definitely! Finely chopped celery, diced bell peppers, or shredded carrots all work beautifully. Feel free to toss in your favorite crunchy veggies to make the Avocado Egg Salad Recipe your own.

Can I make this recipe ahead of time for meal prep?

You can prepare the eggs and herbs in advance, but for the freshest taste and appearance, mash the avocado and assemble the salad just before enjoying. It keeps well for about a day, but is at its loveliest straight after mixing.

Final Thoughts

This Avocado Egg Salad Recipe combines two classics into a creamy, flavor-packed dish you’ll want to make again and again. It’s versatile, wholesome, and comes together in a snap—so why not treat yourself to a new lunch favorite? Give it a try and see just how delightful simple ingredients can be when you mix them with a little love (and avocado!).

Avocado Egg Salad Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 20 minutes
Yield: 3 servings 1x
Diet: Vegetarian

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Description

This Avocado Egg Salad recipe is a creamy and flavorful twist on a classic favorite. Packed with protein and healthy fats, it makes for a satisfying meal or snack.

Ingredients

Scale

Main Ingredients:

6 large eggs (hard-boiled and chopped)
1 ripe avocado (peeled and mashed)
2 tablespoons plain Greek yogurt or mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh chives

Optional Toppings:

salt and black pepper to taste
optional toppings: sliced radishes, microgreens, or everything bagel seasoning

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Instructions

Mash the Avocado: In a medium bowl, mash the avocado with lemon juice until mostly smooth.
Combine Ingredients: Add Greek yogurt or mayo, Dijon mustard, and mix well. Stir in the chopped hard-boiled eggs, chives, and parsley if using.
Season and Serve: Season with salt and black pepper to taste. Mix gently until fully combined. Serve immediately on toast, in lettuce wraps, or as a sandwich filling.