This creamy avocado egg salad brings a fresh and satisfying twist to the classic egg salad you know and love. Combining the rich smoothness of ripe avocado with perfectly cooked eggs creates a luscious texture that is both indulgent and healthy. The bright hints of lemon or lime juice and the crunch from celery and onions elevate every bite, making it an ideal choice for a vibrant lunch or a light dinner.
Whether layered between your favorite sandwich bread, wrapped in a tortilla, or served atop a bed of fresh greens, this avocado egg salad satisfies your cravings with wholesome ingredients and bold flavors. It’s quick to prepare and customizable to suit your tastes with optional herbs and seasonings adding just the right zing.
- Combines creamy avocado with protein-packed eggs for a nutritious meal.
- Bright citrus juice keeps avocado fresh and adds vibrant flavor.
- Versatile for sandwiches, wraps, or salads, perfect anytime.
- Easy to customize with herbs, spices, and crunchy veggies.
Ingredients
- 6 large eggs: Fully cooked and chopped for a protein-rich base with hearty texture.
- 1 ripe avocado: Peeled and diced, it adds creamy richness and natural healthy fats.
- 2–3 tablespoons mayonnaise: Optional for extra creaminess and smooth mouthfeel.
- 1–2 teaspoons Dijon mustard: Optional, providing mild tang and depth of flavor.
- 1 celery stalk: Finely chopped to add crisp, refreshing crunch.
- 1–2 tablespoons red or green onion: Finely chopped to introduce a subtle sharpness and bite.
- 1–2 tablespoons fresh lemon or lime juice: Prevents avocado browning while brightening the dish.
- Salt and freshly ground black pepper: To taste, balancing and enhancing all flavors.
- Chopped fresh herbs (parsley, dill, or cilantro): Optional, for a fresh herbal note.
- A pinch of paprika or chili flakes: Optional, adds a smoky or spicy kick.
- Chopped pickles or relish: Optional, brings tangy contrast and extra texture.
Instructions
- Cook the Eggs
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Place the eggs in a pot covered with cold water and bring to a boil. Once boiling, reduce to a gentle simmer and cook for 9 to 12 minutes to ensure fully set yolks. Cooling them quickly in ice water stops cooking immediately and makes peeling easier while preserving tender whites.
- Prepare the Avocado
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In a bowl, mash the peeled and diced avocado using a fork until it’s mostly smooth with a few small chunks left for texture. This creates a creamy base that still has pleasant bite, making the salad luscious but not overly mashed.
- Combine Ingredients
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Add the roughly chopped eggs to the mashed avocado. Stir in mayonnaise and Dijon mustard if using, then gently fold in celery, onion, lemon or lime juice, salt, and black pepper. Tossing carefully ensures all elements blend harmoniously without losing their texture.
- Adjust & Chill
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Sample the salad and adjust seasoning with additional lemon or lime juice, salt, or pepper to your liking. For best flavor, refrigerate the salad for 20 to 30 minutes allowing the ingredients to meld and intensify before serving.
- Serve
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Serve the creamy avocado egg salad chilled as a sandwich filling, on toasted bread, wrapped in tortillas, or spooned over a crisp bed of mixed greens for a light and nourishing meal. Its versatility makes it suitable for any occasion.
- Adding citrus juice not only prevents avocado browning but enhances the overall brightness of the dish.
- Using fresh eggs cooked to preference ensures the desired texture in your salad.
- Optional ingredients like herbs and spices can be adjusted to match your favorite flavor profile.
Storage Tips
Store the avocado egg salad in an airtight container in the refrigerator for up to 1–2 days. Pressing plastic wrap directly onto the surface before sealing helps reduce browning and maintain freshness.
Serving Suggestions
This salad shines in crisp sandwiches and wraps but is also delicious served over mixed greens or with crackers as a light snack. Pair it with fresh fruit or crunchy raw veggies to create a well-rounded meal.
- Mash the avocado to your preferred consistency—smooth for spreading, chunkier for added texture.
- Fresh herbs like dill and cilantro complement the avocado beautifully and bring refreshing notes.
- Try adding a pinch of smoked paprika or chili flakes for subtle smoky or spicy complexity.
- When reheating, serve chilled or at room temperature to preserve the creamy texture and flavors.
FAQs
- Can I use hard-boiled eggs prepared in advance?
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Yes, pre-cooked hard-boiled eggs work perfectly as long as they are fresh and peeled properly. Just chop them before mixing.
- Is mayonnaise necessary in this recipe?
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No, mayonnaise is optional. The avocado provides plenty of creaminess, but adding mayo can create a richer, smoother texture.
- How do I keep the avocado egg salad from turning brown?
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The lemon or lime juice slows browning significantly. Also, storing it covered with plastic wrap pressed to the surface helps maintain its bright color.
- Can I make this salad vegan?
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This salad relies on eggs, so it’s not vegan. For a vegan alternative, try mashed chickpeas or tofu in place of eggs with the avocado.
- What are good herbs to add to this salad?
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Fresh parsley, dill, and cilantro work exceptionally well for a fresh, vibrant flavor profile that complements the avocado and eggs.
- Is it possible to add more crunch?
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Yes, finely chopped celery, pickles, or even diced apple can add delightful crunch and contrast to the creamy salad.
- How long does this salad last?
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Stored properly in an airtight container, it lasts 1 to 2 days refrigerated but is best enjoyed fresh for optimal texture and flavor.
Creamy Avocado Egg Salad
Equipment
- 1 pot for boiling eggs
- 1 bowl for mixing ingredients
- 1 fork for mashing avocado
Ingredients
- 6 large eggs
- 1 ripe avocado peeled and diced
- 2 –3 tablespoons mayonnaise optional
- 1 –2 teaspoons Dijon mustard optional
- 1 celery stalk finely chopped (optional)
- 1 –2 tablespoons red or green onion finely chopped
- 1 –2 tablespoons fresh lemon or lime juice
- Salt and freshly ground black pepper to taste
- Chopped fresh herbs like parsley dill, or cilantro (optional)
- A pinch of paprika or chili flakes optional
- Chopped pickles or relish optional
Instructions
- Place eggs in a pot and cover with cold water; bring to a boil, then simmer for 9–12 minutes until yolks are fully set.
- Drain eggs and cool them in cold water; peel and chop roughly once cooled.
- Mash the diced avocado in a bowl using a fork until mostly smooth with some texture.
- Add chopped eggs to the mashed avocado.
- Stir in mayonnaise and Dijon mustard if using.
- Mix in celery, chopped onion, lemon or lime juice, salt, and pepper.
- Gently toss all ingredients to combine evenly.
- Taste and adjust seasoning, adding more lemon juice, salt, or pepper as desired.
- Refrigerate for 20–30 minutes to let flavors meld before serving, if possible.
- Serve as a sandwich filling, on toast, in wraps, or over fresh greens.
Notes
- Mash avocado to preferred texture for spreadability or chunkiness.
- Lemon or lime juice prevents browning and adds brightness.
- Add fresh herbs for extra flavor and freshness.
- Store covered in the refrigerator up to 1–2 days to maintain freshness.
- Press plastic wrap directly onto the salad surface to minimize browning.
