Avocado Egg Salad
I grew up watching my family mash together whatever was in the fridge, and this avocado egg salad is the most reliable result: creamy, bright, and ready in minutes. It’s a simple mash-up of ripe avocado and chopped hard-boiled eggs, brightened with lemon and seasoned to taste. Perfect for breakfasts on the go, quick lunches, or a lighter potluck dish when you want something more interesting than plain egg salad.
Why you’ll love this dish
This salad is the best of both worlds: the richness of egg yolk and the silky texture of avocado, with lemon to keep it fresh. It’s naturally gluten-free (when served on lettuce or gluten-free crackers), low-effort, and uses pantry staples most cooks already have. Make it for a speedy weeknight dinner, a picnic, or a protein-packed snack that feels indulgent without being heavy.
“Bright, creamy, and surprisingly filling — the avocado turns a basic egg salad into something I reach for again and again.”
Want a different egg-salad base idea? Try a classic twist for texture and tang in this Amazing Egg Salad recipe.
The cooking process explained
Before you start: you’ll hard-boil eggs, peel and chop them, then mash ripe avocados and fold everything together. No cooking beyond boiling the eggs, and the entire assembly takes under 10 minutes once eggs are ready. This is a cold salad, so you’re mainly focusing on texture (how smooth you like the avocado) and seasoning.
What you’ll need
- 2 ripe avocados (ripe when slightly soft to the touch)
- 4 hard-boiled eggs, peeled and cooled
- 1 tablespoon lemon juice (fresh preferred)
- Salt, to taste
- Pepper, to taste
- Optional: diced red onion, chopped cilantro, chives, or dill
Notes and substitutions: use lime instead of lemon for a slightly fruitier tang; swap cilantro for parsley if you prefer milder herbs. For a lighter version, fold in a tablespoon of plain Greek yogurt. For a nutty twist, add a sprinkle of toasted sesame seeds.
Directions to follow
- Start with peeled, cooled hard-boiled eggs. Roughly chop them into bite-sized pieces.
- Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl. Mash with a fork until you reach your preferred texture (smooth or a little chunky).
- Add the chopped eggs to the bowl with the avocado.
- Stir in the lemon juice, then season with salt and pepper. Add optional red onion or herbs now if using.
- Gently fold everything together so the avocado coats the eggs without turning into a puree. Taste and adjust salt, pepper, or lemon.
- Serve immediately, or chill for 10–15 minutes to let flavors meld.
Best ways to enjoy it
Serve spooned onto crisp crackers, scooped into halved cherry tomatoes, tucked into a soft roll for a sandwich, or piled on butter lettuce leaves for a lighter option. For brunch, pair it with a simple tomato salad and a citrus vinaigrette. For a heartier lunch, serve alongside roasted sweet potatoes or on toasted sourdough with a handful of microgreens.
For a plant-forward swap using similar textures, see this Chickpea and Avocado Salad for inspiration.
Keeping leftovers fresh
Avocado browns when exposed to air, so store avocado egg salad in an airtight container. Press plastic wrap directly onto the surface before sealing the lid to limit air contact. Refrigerate promptly and eat within 24–48 hours for best quality. Do not freeze — the avocado will turn watery and grainy after freezing and thawing. If you’re storing without the eggs mixed in (separate components), keep them chilled and combine just before serving to extend freshness.
Food safety note: hard-boiled eggs should be refrigerated within two hours of cooking and eaten within one week when stored properly.
Pro chef tips
- Pick avocados at the right ripeness. They should give gently to pressure; too firm and they won’t mash smoothly, too soft and they’ll be mushy.
- To speed prep, hard-boil eggs ahead of time and keep them in the fridge; they peel easier when chilled.
- If you like texture contrast, reserve half of the egg whites and chop them into slightly larger pieces.
- Brighten the salad at the end with a final squeeze of lemon and a crack of fresh pepper.
- For smoother blending, mash avocado until silky and fold in eggs last; for chunkier salads, coarsely mash and fold less.
Creative twists
- Southwestern: add a teaspoon of cumin, diced jalapeño, and chopped cilantro. Serve with corn chips.
- Mediterranean: stir in chopped kalamata olives, diced cucumber, and a splash of red wine vinegar.
- Spicy mayo: mix in a tablespoon of Sriracha mayo for a creamy kick.
- Vegan-ish: swap chopped chickpeas for eggs to make a plant-based version (see this Chickpea Delight Garden Veggie Salad Sandwich for sandwich ideas).
- Protein boost: add chopped smoked salmon or flaked cooked chicken for extra heft.
Your questions answered
Q: How long does the salad keep in the fridge?
A: Stored in an airtight container with plastic wrap pressed onto the surface, it stays best for 24–48 hours. After that the avocado will begin to brown and the texture will degrade.
Q: Can I make this ahead for a party?
A: Prepare the eggs and dice any add-ins ahead of time, but mash avocados and combine with eggs no more than a few hours before serving for the best color and texture.
Q: Is this recipe low-carb or keto-friendly?
A: Yes — avocado and eggs are both low in carbs and high in healthy fats and protein, making this a good option for low-carb and keto diets when served without bread.
Q: What if my avocado is underripe or overripe?
A: Underripe — it will be firm and hard to mash; wait a day or ripen in a paper bag. Overripe — if the flesh is brown or has an off smell, discard. Slightly soft but intact avocados work best.
Conclusion
If you want more ways to tweak the basic avocado-and-egg combo, this detailed Easy Avocado Egg Salad Recipe offers flavor variations and serving ideas that complement the method above. For another trusted take that emphasizes texture and simple seasoning, check out Avocado Egg Salad – Downshiftology.
Avocado Egg Salad
Ingredients
Main Ingredients
- 2 pieces ripe avocados Ripe when slightly soft to the touch
- 4 pieces hard-boiled eggs, peeled and cooled
- 1 tablespoon lemon juice Fresh preferred
- to taste salt
- to taste pepper
Optional Add-ins
- to taste diced red onion Optional
- to taste chopped cilantro Optional
- to taste chives Optional
- to taste dill Optional
Instructions
Preparation
- Start with peeled, cooled hard-boiled eggs. Roughly chop them into bite-sized pieces.
- Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl. Mash with a fork until you reach your preferred texture (smooth or a little chunky).
- Add the chopped eggs to the bowl with the avocado.
- Stir in the lemon juice, then season with salt and pepper. Add optional red onion or herbs now if using.
- Gently fold everything together so the avocado coats the eggs without turning into a puree. Taste and adjust salt, pepper, or lemon.
- Serve immediately, or chill for 10-15 minutes to let flavors meld.
