Creamy Avocado Egg Salad
This creamy avocado egg salad blends ripe avocado with cooked eggs and fresh seasonings, perfect for sandwiches, wraps, or over greens. Quick, bright, and satisfying with optional crunchy extras.
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.