Name: Avocado Egg Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 large avocado; 6 large hard-boiled eggs; 2 tablespoons mayonnaise; 2 tablespoons lemon juice; 1 tablespoon fresh dill; 1 tablespoon fresh parsley; 1 tablespoon fresh chives; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe

Avocado Egg Salad is a creamy, satisfying dish that fits perfectly into busy weekdays and relaxed weekends alike. This Avocado Egg Salad recipe blends buttery avocado with tender eggs, bright lemon juice, and fresh herbs for a balanced bite that feels familiar yet fresh. It comes together quickly, uses simple ingredients, and works for lunch, brunch, or a light dinner. Whether you spoon it onto toast or enjoy it straight from the bowl, this Avocado Egg Salad delivers comfort and freshness in every bite.

Story

I grew up watching classic egg salad appear at nearly every family gathering, usually mixed generously and served without much fuss. When I started making Avocado Egg Salad at home, I wanted to keep that comforting feel while adding cleaner flavors and a smoother texture. Avocado Egg Salad gives you that familiar richness without feeling heavy, and it still respects tradition with just a touch of mayo. I make this Avocado Egg Salad when I need something quick but homemade, and I often prep it for a vegetarian lunch that feels filling without slowing me down. Because it relies on simple steps and fresh ingredients, Avocado Egg Salad has become one of those recipes I return to again and again.

Ingredients

1 large ripe avocado
6 large hard boiled eggs, cut into ½-inch pieces
2 tablespoons mayonnaise
2 tablespoons lemon juice, freshly squeezed
1 tablespoon chopped fresh dill
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

Step-by-Step Instructions

Preparing the Ingredients

Start by boiling the eggs until fully set, then peel and cut them into even pieces so every bite feels balanced. Cut the avocado in half, remove the pit, peel it carefully, and quarter it before placing it in a mixing bowl. Mash the avocado with a fork or potato masher until smooth but not watery, since texture matters in a good healthy egg salad. Chop all herbs finely so they blend evenly and release their aroma throughout the dish.

Cooking Instructions

Add the mayonnaise, lemon juice, dill, parsley, chives, salt, and pepper directly to the mashed avocado. Stir gently until the mixture looks creamy and well blended, then fold in the chopped eggs with care. Mix just until combined, keeping some egg texture intact for contrast. Taste and adjust seasoning if needed, then serve right away while the color stays bright and inviting.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overmixing the salad, since aggressive stirring can break down the eggs and turn the texture pasty. Do not use underripe avocados because they lack flavor and will not mash smoothly. Skipping fresh lemon juice can also leave the salad tasting flat, so always add it for balance and color.

Pro Tips for Better Flavor

Use eggs that are fully cooled before mixing so the avocado stays fresh-tasting. Fresh herbs matter more than dried ones here, since they give the salad its clean finish. If you want extra richness, add a small spoon of creamy avocado mayo rather than increasing regular mayonnaise.

Serving and Storage

How to Serve

Serve Avocado Egg Salad piled onto toasted bread, tucked into lettuce cups, or spooned over crisp crackers. It also works well as a sandwich filling or as a protein-rich topping for salads. Because this is a naturally gluten free recipe, it pairs easily with many sides.

How to Store Leftovers

Press plastic wrap directly against the surface of the salad before sealing it in an airtight container. Store it in the refrigerator for up to two days, knowing the color may darken slightly after the first day. Stir gently before serving leftovers to refresh the texture.

Conclusion

This Avocado Egg Salad proves that simple ingredients can still create a satisfying, homemade dish. With fresh herbs, bright citrus, and a creamy base, it fits easily into everyday meals. Once you try it, this recipe will likely become a regular part of your kitchen routine.

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Frequently Asked Questions

Can I make Avocado Egg Salad ahead of time?

Yes, you can prepare the eggs a day ahead and store them peeled in the refrigerator. Mix the salad shortly before serving for the best color and flavor.

Is this recipe suitable for meal prep?

This salad works for short-term meal prep, especially for lunches over one or two days. Store it properly and keep it chilled until ready to eat.

Can I adjust the herbs in this recipe?

You can swap parsley or chives with green onions or cilantro if you prefer. Keep the balance light so the avocado flavor still shines.