Avocado egg salad is the delicious lunch upgrade you didn’t know you needed! Creamy avocado adds a healthy twist to classic egg salad, while celery, fresh herbs, and lemon juice provide freshness and flavor. It’s quick, easy, and totally satisfying.
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Avocado and egg are one of my favorite combinations. Naturally, I was excited to try adding avocado to egg salad, and I wasn’t disappointed!
For this avocado egg salad recipe, you can swap out some or all of the traditional mayonnaise for creamy avocado. The result is a delicious and healthier twist on the classic.
How to Make Avocado Egg Salad
I’m a big fan of classic egg salad. I usually keep it simple: mayo, celery, and fresh herbs. But when I tried adding avocado – it was a game-changer! Its creaminess complements the eggs perfectly. This recipe is easy:
Mash the avocado. Start with a ripe one and add a touch of mayonnaise (or yogurt) for extra richness.
Combine ingredients. Stir in chopped hard-boiled eggs, celery, lemon juice, and your favorite fresh herbs.
Keep it chunky. Aim for a slightly chunky texture when mixing. Just like when making guacamole!
Season and enjoy! Add salt and pepper to taste. Serve it in sandwiches, as a wrap, over a salad, or enjoy it any way you like!
Mayo-Free Avocado Egg Salad
I still add a tablespoon of mayo to my egg salad, but you can leave it out for egg salad without mayonnaise or substitute plain yogurt for a lighter version. The creaminess of the avocado makes up for the lack of mayo.
How Long Does Avocado Egg Salad Last?
Enjoy your egg salad with avocado the day you make it. It will last in the refrigerator for 1 to 2 days, but any longer, the avocado will start to brown. We don’t recommend freezing.
Pro Tip: To slow down browning, press a sheet of parchment paper directly onto the surface of the egg salad in your airtight container.
More Avocado Recipes
Easy Avocado Egg Salad
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Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a bit of mayonnaise for moisture, celery for crunch, fresh herbs, and a bit of lemon juice to brighten things up.
Serve this on salad, in wraps, or make avocado egg salad sandwiches!
No Mayo Salad: If you do not like mayonnaise, leave it out or substitute it with plain yogurt.
Makes approximately 2 servings
Watch Us Make the Recipe
You Will Need
4 hard-boiled eggs
1 medium avocado, pitted and peeled
2 tablespoons mayonnaise or plain yogurt
1 ½ teaspoons fresh lemon juice
1 medium-length celery stalk, finely chopped (about 3 tablespoons)
1 tablespoon finely chopped chives, parsley or dill
Salt and fresh ground black pepper, to taste
Directions
1Mash the avocado, mayo (or yogurt), and lemon juice in the bottom of a medium bowl.
2Peel and chop your hard-boiled eggs, and then add them to the bowl.
3Stir in the celery and chives. Then, season with salt and pepper to taste.
Nutrition Per Serving
Serving Size
1/2 of the recipe
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Calories
295
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Protein
14 g
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Carbohydrate
10 g
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Dietary Fiber
5 g
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Total Sugars
2 g
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Total Fat
23 g
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Saturated Fat
5 g
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Cholesterol
374 mg
