If you’re on the hunt for a lunch that’s as creamy as it is packed with flavor, you have to try Avocado Egg Salad. This dreamy combo brings together all the best things about a classic egg salad—but with ripe avocado standing in as the superstar. Bright pops of lemon juice, a gentle kick from Dijon mustard, and snappy chives make every forkful irresistible. Whether you’re making a speedy meal for yourself or a light picnic dish to share, Avocado Egg Salad delivers refreshing taste and a protein boost you can feel great about.

Ingredients You’ll Need

The beauty of this Avocado Egg Salad is how a short list of essential ingredients can create something so satisfying. Every component is purposeful, contributing vibrant color, velvety texture, and layers of flavor that turn simple ingredients into comfort food magic.

Hard-Boiled Eggs: Use 6 peeled, chopped eggs—the heart of this dish, bringing creaminess and plenty of protein.
Ripe Avocado: Just 1, peeled and diced, adds luscious texture and healthy fats that make the salad feel extra special.
Plain Greek Yogurt or Mayonnaise: Two tablespoons—Greek yogurt keeps it light and tangy, while mayo adds classic richness; pick your favorite!
Dijon Mustard: One teaspoon for subtle depth and a little zing; don’t skip this secret flavor booster.
Lemon Juice: One tablespoon offers brightness and helps prevent the avocado from browning too quickly.
Chives or Green Onions: A tablespoon, finely chopped, delivers mild onion notes and a fresh green pop.
Salt and Pepper: Season to taste—don’t be shy, as seasoning really makes the flavors come alive.
Paprika or Red Pepper Flakes (optional): Just a pinch for those who like a hint of heat, or simply extra color.

How to Make Avocado Egg Salad

Step 1: Prep the Avocado Mixture

Scoop the ripe avocado into a medium bowl. Add the lemon juice, Greek yogurt (or mayonnaise), and Dijon mustard. Use a fork to mash everything together until mostly smooth. You want it creamy but with a little bit of texture left—trust me, those little avocado bits make every bite more interesting!

Step 2: Add the Eggs and Chives

Gently fold in the chopped hard-boiled eggs and the chopped chives (or green onions). Take care not to mash the eggs too much; keeping some texture ensures your Avocado Egg Salad has that satisfying, chunky bite rather than feeling like a purée.

Step 3: Season and Adjust

Sprinkle in salt and pepper to taste, then give the bowl a few gentle stirs. If you’re a fan of a little heat, toss in a pinch of paprika or red pepper flakes at this stage. Now’s the time to taste and tweak—add a touch more lemon or an extra dash of salt to make the flavors sparkle.

Step 4: Serve and Enjoy

Serve your Avocado Egg Salad immediately, piled high on your favorite toast, tucked into crisp lettuce leaves, or as a tempting sandwich filling. The creamy textures and bright flavors truly shine when fresh.

How to Serve Avocado Egg Salad

Garnishes

Dressing up your Avocado Egg Salad is half the fun! Try finishing it with a sprinkle of extra chives or green onions for a fresh, snappy bite. A little dusting of paprika adds lovely color, while thinly sliced radishes give a peppery crunch and eye-catching flair.

Side Dishes

This salad pairs beautifully with a handful of crisp cucumber slices, a stack of whole wheat crackers, or a light fiber-packed soup. For a heartier meal, go for sweet potato chips or a fresh side salad loaded with greens and cherry tomatoes.

Creative Ways to Present

There are endless ways to show off your Avocado Egg Salad. Spoon it into halved avocados for a charming edible bowl; mound it into lettuce cups or atop sliced tomatoes for a gorgeous low-carb platter; or transform it into a wrap for lunch on the go. You can even pack it into hollowed bell pepper halves for a playful, party-ready snack.

Make Ahead and Storage

Storing Leftovers

Because avocado tends to brown quickly, Avocado Egg Salad is at its freshest right after you make it. If you have leftovers, store them in an airtight container in the fridge for up to one day. Press a layer of plastic wrap directly onto the surface to help prevent browning and keep things as vibrant as possible.

Freezing

Unfortunately, freezing is not recommended for Avocado Egg Salad. The creamy avocado and eggs can become watery and the texture may suffer once thawed. For best results, make just what you’ll enjoy within a day or so.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so no reheating is needed! If your salad has chilled a little too much in the fridge, simply let it sit at room temperature for a few minutes before serving to take the chill off.

FAQs

Can I use another type Salad

Absolutely! While Dijon lends a lovely tang and subtle heat, you can substitute yellow mustard, spicy brown, or even whole-grain for a slightly different twist. Just adjust the amount to taste.

What’s the best way to cook hard-boiled eggs for Avocado Egg Salad?

For perfect eggs, place them in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, turn off the heat, and let them sit for 10-12 minutes. Then transfer to cold water to make peeling easier and prevent a grayish yolk.

How can I add more crunch to the salad?

Diced celery or pickles are fantastic add-ins for extra crunch. A handful of toasted seeds or nuts is another creative option if you want to further pump up the texture.

Is there a vegan alternative to eggs in this salad?

For a plant-based take, try substituting firm tofu (cut into chunks) or chickpeas (coarsely mashed) for the eggs. Use vegan mayo or plant-based yogurt and proceed as usual for an equally creamy result.

Can Avocado Egg Salad be made ahead for meal prep?

It’s best fresh, but you can prep the boiled eggs, chop the chives, and mix the dressing in advance. Mash everything together just before serving to keep the avocado green and vibrant!

Final Thoughts

There’s just something special about sharing a bowl of Avocado Egg Salad with those you love—whether you serve it on toast, in a wrap, or straight from the bowl with a fork. This is one of those effortlessly delicious recipes you’ll come back to again and again. Give it a try and watch it become your new lunch favorite!

Avocado Egg Salad Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy and flavorful, this Avocado Egg Salad is a delicious twist on a classic. Packed with protein and healthy fats, it’s perfect for a quick and satisfying meal.

Ingredients

Scale

For the salad:

6 hard-boiled eggs, peeled and chopped
1 ripe avocado, peeled and diced
2 tablespoons plain Greek yogurt or mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped chives or green onions
Salt and pepper to taste
Optional: pinch of paprika or red pepper flakes for heat

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Instructions

In a medium bowl, prepare the base: Mash the avocado with lemon juice, Greek yogurt, and Dijon mustard until mostly smooth.
Add the eggs: Fold in the chopped eggs, chives, salt, and pepper. Mix gently to combine while keeping some texture.
Adjust and serve: Taste the salad and adjust seasoning if needed. Serve on toast, in lettuce wraps, or as a sandwich filling.