Egg Salad with Avocado

You know those days when you want something creamy and quick? Egg salad with avocado really hits the spot.

This simple mix of mashed avocado and chopped hard-boiled eggs gives a smooth, protein-packed meal. You don’t get the heaviness of mayonnaise with this one.

It’s fresh, healthy, and easy enough for any time.

I started making this version when I wanted a twist on classic egg salad. The avocado adds a rich texture while lemon juice and herbs keep it bright.

Pile it on toast, wrap it in lettuce, or scoop it with crackers. It just works.

A few small changes can make a big difference in flavor and nutrition. Play around with ingredient swaps or storage tips to fit your routine.

Why You Will Love Egg Salad with Avocado

You’ll enjoy how creamy this salad feels with every bite. The avocado blends smoothly with the chopped eggs.

It’s rich but light, so it’s easy to eat on its own or in a sandwich.

This protein-packed salad keeps you full and satisfied. Eggs give you high-quality protein, while avocado adds healthy fats and fiber.

Together, they make a balanced meal for quick lunches or meal prep.

You’ll also love its versatility. Serve it on toast, in wraps, or with lettuce cups for a low-carb option.

It stores well in the fridge, so you can make it ahead.

Try adding small changes to suit your taste:

• Mix in chopped herbs for freshness.
• Add a squeeze of lemon juice for brightness.
• Sprinkle a little salt and pepper to bring out the flavor.

Enjoy it warm or chilled, as a side or main meal. It always feels wholesome and satisfying.

How to Make Egg Salad with Avocado

You’ll mix creamy avocado with chopped hard-boiled eggs, herbs, and a touch of lemon juice. The right balance of texture and flavor makes this salad both filling and light.

Perfect for sandwiches, wraps, or as a quick lunch.

Ingredients

You only need a few simple ingredients to make this dish taste fresh. Choose ripe avocados that give slightly when pressed.

Use hard-boiled eggs that are fully cooled before chopping.

• 6 hard-boiled eggs, chopped
• 2 ripe avocados, diced
• 2 tablespoons fresh lemon juice
• 1 tablespoon mayonnaise or olive oil
• 2 tablespoons finely chopped red onion
• 1 tablespoon fresh chives or parsley
• 1 tablespoon fresh dill or cilantro
• ½ teaspoon Dijon mustard (optional)
• Salt, black pepper, and a pinch of paprika to taste

The lemon juice keeps the avocado green. Fresh herbs give the salad a clean flavor.

Instruments

You don’t need special tools, just a few basics. Gather:

• A medium mixing bowl
• A fork or potato masher
• A small cutting board and sharp knife
• A spoon for mixing
• Measuring spoons for accuracy

Use a sturdy bowl so you can mash the avocado without spilling. A fork works well to mash while keeping some chunks for texture.

Keep paper towels nearby to wipe your hands since avocado can be slippery.

Step-By-Step Instruction

1. Prepare the eggs. Peel and chop your hard-boiled eggs into small pieces.
2. Mash the avocado. In your bowl, mash the avocado with a fork until mostly smooth but still slightly chunky.
3. Combine. Add the chopped eggs to the bowl. Stir in red onion, lemon juice, mayonnaise (or olive oil), and Dijon mustard.
4. Season. Sprinkle in salt, black pepper, and paprika. Mix gently until everything is coated.
5. Add herbs. Fold in fresh dill, parsley, or chives for color and flavor.
6. Taste and adjust. Add more lemon juice or seasoning if needed.

Serve it right away or chill for 15 minutes to let the flavors blend.

Tips & Tricks

I’ve learned a few helpful tricks to make your avocado egg salad taste fresh every time. These small steps can make a big difference in flavor and texture.

1. Choose ripe avocados.
Gently press the avocado with your palm. If it gives slightly, it’s ready to use.

2. Prep your eggs ahead.
Hard-boil a batch of eggs early in the week. Keep them in the fridge so you can mix the salad in minutes.

3. Mash gently.
Use a fork instead of a blender. You want a mix of smooth avocado and small egg pieces.

4. Add lemon juice right away.
A little lemon juice slows browning and adds brightness. Stir it into the avocado before adding the eggs.

5. Keep it crunchy.
Mix in finely chopped celery or cucumber for a light crunch. This keeps the salad from feeling heavy.

6. Season last.
Taste before adding salt and pepper. Avocados can vary in flavor, so adjust seasoning at the end.

7. Store smartly.
If you have leftovers, press a piece of parchment or plastic wrap directly on the surface. This helps reduce browning and keeps the salad looking fresh.

Ingredient Substitute

You can adjust ingredients to fit your taste or what you have on hand. No need to follow one exact version.

Small swaps can change the flavor and texture.

If you want a tangier and creamier mix, try adding Greek yogurt. It lightens the salad and adds protein without heaviness.

Use about one tablespoon per avocado to keep the texture smooth.

For extra crunch or a touch of saltiness, mix in pickles. Diced dill pickles or sweet relish both work well.

They add brightness that balances the rich avocado.

If you like a bit of heat, chop a small jalapeño and stir it in. Remove the seeds to keep the spice mild, or leave them for more kick.

The pepper gives the salad a fresh flavor that pairs nicely with eggs.

To make it heartier, sprinkle in crumbled bacon. The smoky flavor contrasts with the creamy avocado, and the crisp bits add texture.

You can use turkey bacon if you prefer a lighter option.

Here’s a quick list of ideas you can mix and match:

• Greek yogurt for creaminess
• Pickles for crunch and tang
• Jalapeño for spice
• Crumbled bacon for a savory touch

Try one or combine a few until you find the balance that fits your taste.

What to Serve with Egg Salad with Avocado

You can serve egg salad with avocado in many simple ways. The creamy texture pairs well with crisp, crunchy, or lightly toasted sides.

Try these easy serving ideas:

• Crackers: Spoon small portions of the salad onto whole-grain or seed crackers for a quick snack or appetizer. The crunch adds a nice contrast.
• Sandwich: Spread the mixture between slices of toasted bread or a soft roll. Add lettuce, tomato, or a few spinach leaves for extra freshness.
• Avocado Toast: Layer your egg salad on top of mashed avocado on whole-grain toast. A pinch of salt or red pepper flakes brings out the flavor.
• Veggies: Serve it with sliced cucumbers, bell peppers, or celery sticks. The crisp vegetables make a light and healthy side.
• Spinach: Place a scoop of the salad on a bed of baby spinach. Drizzle with a little lemon juice or olive oil for a quick salad meal.
• Wraps: Fill a whole-wheat tortilla with egg salad, avocado, and a few greens. Roll it up tightly for an easy lunch or picnic option.

Each pairing keeps the meal simple and satisfying without overpowering the creamy flavor.

How to Store Egg Salad with Avocado

You’ll want to store your leftover avocado egg salad carefully. Both eggs and avocados spoil quickly.

Always refrigerate it within two hours of making it. Keep it in an airtight container to limit air exposure and prevent browning.

I like to press a piece of plastic wrap directly onto the surface before sealing the lid. This extra layer slows oxidation and keeps the salad looking fresh.

Store the container in the coldest part of your refrigerator, ideally below 40°F (4°C). Avoid the fridge door since temperatures there fluctuate more.

When you’re ready to eat it again, give it a gentle stir. If it looks watery or smells off, it’s best to discard it.

For easy reference:

• Refrigeration time: 2–3 days
• Best container: Airtight, non-metal
• Avoid: Room temperature storage or repeated warming

If you make a large batch, divide it into smaller portions. That way, you only open what you need, keeping the rest fresher longer.

Freezing isn’t ideal because the avocado changes texture after thawing. If needed, freeze small portions in freezer-safe containers for up to two months.

Thaw in the fridge overnight and stir before serving.

Nutritional Value

When you make egg salad with avocado, you get a mix of nutrients that support your body. You combine protein from eggs with healthy fats and fiber from avocado.

This combo creates a dish that keeps you full. It also gives you steady energy.

Each serving has about 240–300 calories, depending on portion size and dressing. The macronutrients make it a solid light meal or snack.

Typical nutrition per 1-cup serving:

• Calories: 240–300
• Protein: 9–15 g
• Fat: 18–20 g (mostly monounsaturated)
• Carbohydrates: 10–12 g
• Fiber: 4–6 g

Eggs give you high-quality protein for muscle and energy. Avocado brings in healthy fats that help your heart and vitamin absorption.

The fiber from avocado and veggies supports digestion. It helps you stay full longer too.

You also get potassium, choline, and vitamin E for nerve function, metabolism, and cell protection.

You can add more avocado for extra creaminess. Or toss in more eggs if you want more protein.

It’s a flexible meal that fits your nutrition goals. And honestly, it never feels heavy.