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–+ servings

Avocado Egg Salad

A creamy, lighter twist on classic egg salad that combines rich avocado with hard-boiled eggs for a quick, nutritious meal.
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 large large avocado Choose just-ripe for easy mashing.
  • 6 large hard-boiled eggs, cut into ½-inch pieces Use prepped eggs for convenience.
  • 2 tablespoons mayonnaise Substitute with Greek yogurt to lighten it.
  • 2 tablespoons lemon juice Approximately from 1 lemon.
  • 1 tablespoon finely chopped fresh dill Can substitute with extra chives or tarragon.
  • 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

Preparation

  • If not already cooked, place eggs in a saucepan, cover with cold water by an inch, bring to a gentle boil, then turn off heat and let sit for 10–12 minutes. Transfer to an ice bath before peeling to make peeling easier. Chop eggs into ½-inch pieces.
  • Pit and peel the avocado, cut into quarters, and place in a large bowl. Mash with a potato masher or fork until mostly smooth, leaving a little texture if you like.
  • Add mayonnaise, lemon juice, chopped dill, parsley, and chives to the mashed avocado. Stir until just combined.
  • Gently fold the chopped eggs into the avocado mixture so they remain distinct and don’t turn to mush.
  • Add salt and pepper to taste, and adjust lemon or salt as needed. Avoid overmixing to preserve texture.

Serving

  • Spoon onto toast, crackers, or into lettuce cups. Enjoy immediately.

Notes

Refrigerate leftovers in an airtight container for up to 2 days. To prevent browning, press plastic wrap directly onto the surface of the salad, or add extra lemon on top.