Avocado Egg Salad Recipe
Introduction
Avocado egg salad is a creamy, fresh twist on a classic favorite. Combining ripe avocado with hard-boiled eggs creates a deliciously nutritious spread that’s perfect for sandwiches, toast, or crackers.
Ingredients
- 1 large avocado
- 6 large hard-boiled eggs, cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon finely 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)
Instructions
- Step 1: Pit and peel the avocado, then cut it into quarters. Place the pieces into a large bowl and mash thoroughly with a potato masher or fork until smooth.
- Step 2: Add the mayonnaise, lemon juice, chopped dill, parsley, chives, salt, and black pepper to the bowl. Stir gently until everything is just combined—avoid overmixing to keep some texture.
- Step 3: Fold in the chopped hard-boiled eggs carefully to maintain their shape.
- Step 4: Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately with toast, crackers, or enjoy by the spoonful.
Tips & Variations
- Use ripe but firm avocados to achieve a creamy texture without being too mushy.
- For a dairy-free version, substitute mayonnaise with mashed silken tofu or a vegan mayo alternative.
- Add a pinch of smoked paprika or cayenne for a gentle smoky or spicy kick.
- Fresh herbs brighten the salad—feel free to swap with cilantro or basil based on your preference.
Storage
Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, squeeze a little extra lemon juice on top before sealing to help maintain its vibrant color. When ready to eat, stir gently and serve cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make avocado egg salad ahead of time?
Yes, but it’s best eaten within 24-48 hours to enjoy optimal freshness and color. The avocado may brown slightly but will still taste great if lemon juice is added before storing.
What can I serve with avocado egg salad?
This salad pairs wonderfully with toasted bread, crackers, fresh vegetable sticks, or as a filling in a sandwich or wrap for a satisfying meal.
PrintAvocado Egg Salad Recipe
This creamy and flavorful Avocado Egg Salad is a fresh twist on the classic egg salad, combining ripe avocado with hard-boiled eggs and aromatic fresh herbs. It’s perfect for a quick, healthy lunch or snack, served on toast, crackers, or enjoyed on its own.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for hard-boiling eggs, if not pre-cooked)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
Ingredients
Avocado Egg Salad Ingredients
- 1 large avocado
- 6 large hard-boiled eggs, cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon finely 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)
Instructions
- Mash the avocado: Pit and peel the large avocado, then cut it into quarters. Place the pieces into a large bowl and mash them using a potato masher or a large fork until the mixture is smooth but still has a creamy texture.
- Add remaining ingredients: To the mashed avocado, add the mayonnaise, lemon juice, finely chopped dill, parsley, chives, salt, and black pepper. Stir gently until all ingredients are just combined, taking care not to overmix to maintain a nice texture.
- Combine with eggs: Gently fold in the chopped hard-boiled eggs into the avocado mixture, mixing carefully to distribute evenly without breaking the eggs too much.
- Season and adjust: Taste the salad and add additional salt and pepper if desired to enhance the flavor.
- Serve: Serve the avocado egg salad immediately with toast, crackers, or enjoy it by the spoonful for a delicious and nutritious meal or snack.
Notes
- Use ripe avocados for a creamy texture and best flavor.
- Hard-boil eggs fresh or up to a week in advance for convenience.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- Fresh herbs like dill, parsley, and chives add bright, fresh flavor; adjust amounts to taste.
- This salad is best eaten immediately but can be stored refrigerated for up to 1 day. Lemon juice helps prevent browning.
- Optionally add a pinch of paprika or cayenne for a spicy kick.
Keywords: avocado egg salad, healthy egg salad, easy lunch recipe, avocado recipes, quick salad recipes
