If you’ve been searching for a fresh and creamy twist on a classic, you will absolutely adore this Avocado Egg Salad Recipe. It’s everything you love about traditional egg salad but with the vibrant creaminess of ripe avocado that adds a luscious texture and a brilliant boost of healthy fats. This dish comes together quickly, making it perfect for a wholesome lunch or a tasty snack, bursting with fresh herbs and just the right balance of tangy, savory, and smooth flavors. Once you try this Avocado Egg Salad Recipe, it will surely become one of your go-to dishes for any time of day.
Ingredients You’ll Need
What makes this Avocado Egg Salad Recipe truly special is the simplicity and freshness of its ingredients. Each one plays a vital role in creating a perfect harmony of flavors and textures, from the creamy avocado to the bright zing of lemon juice and the fresh herbal notes.
- Large avocado: Choose a ripe but firm avocado for the best creamy texture without mushiness.
- Hard-boiled eggs: Six large eggs provide the hearty, protein-packed base of the salad.
- Mayonnaise: Adds extra creaminess and helps bind the ingredients perfectly.
- Lemon juice: Freshly squeezed to give the salad a refreshing and tangy kick.
- Fresh dill: Offers a subtle anise-like flavor that brightens the dish.
- Fresh parsley: Brings a clean, slightly peppery note that complements the other herbs.
- Fresh chives: Adds a mild onion flavor that lifts the salad’s complexity.
- Salt: Balances and enhances every ingredient’s natural flavor.
- Black pepper: Adds a gentle spiciness to round out the taste.
How to Make Avocado Egg Salad Recipe
Step 1: Prepare Your Ingredients
Start by peeling and chopping your six hard-boiled eggs into about half-inch pieces. This size keeps the salad chunky and satisfying to eat. Then, scoop out the ripe avocado flesh and mash it gently; you want it creamy but still a little textured to blend beautifully with the eggs.
Step 2: Combine the Creamy Mix
In a mixing bowl, add your mashed avocado and mayonnaise first—they create the silky base of this salad. Stir in the freshly squeezed lemon juice right away to prevent the avocado from browning and to add that fresh citrus burst.
Step 3: Fold in Eggs and Herbs
Gently fold the chopped eggs into the avocado mixture, making sure not to overmix so the egg chunks retain their shape. Sprinkle in the finely chopped fresh dill, parsley, and chives, which elevate the salad with aromatic layers of flavor.
Step 4: Season to Perfection
Season your salad with salt and black pepper, starting with the recommended amounts, then taste and adjust as needed. The seasoning is crucial because it helps highlight the creamy avocado and the fresh herbs without overpowering them.
How to Serve Avocado Egg Salad Recipe
Garnishes
To add a touch of elegance and a pop of color, top your salad with a few extra sprigs of fresh dill or chives. A light sprinkle of smoked paprika can also add a beautiful smoky aroma and visual appeal.
Side Dishes
This Avocado Egg Salad Recipe pairs wonderfully with crisp greens or whole grain toast for a wholesome meal. It also shines alongside vegetable crudités or crunchy crackers, making it ideal for light lunches or party platters.
Creative Ways to Present
Think beyond the traditional sandwich and try serving this salad stuffed into ripe tomatoes or scooped onto cucumber rounds for an easy appetizer. You can even use it as a vibrant topping for bagels or in lettuce wraps for a gluten-free option.
Make Ahead and Storage
Storing Leftovers
The creamy avocado in this salad means it’s best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To keep it from discoloring, press a piece of plastic wrap directly onto the surface of the salad before sealing.
Freezing
Freezing is not recommended for this Avocado Egg Salad Recipe because the avocado’s texture and fresh herbs will degrade once frozen, resulting in an unappetizing mushy and watery salad.
Reheating
This dish is designed to be served cold or at room temperature, so there’s no need to reheat. Simply let refrigerated portions sit at room temperature for about 10 minutes before serving to enhance flavors and soften the avocado slightly.
FAQs
Can I substitute Greek yogurt for mayonnaise?
Absolutely! Using Greek yogurt gives the salad a tangier flavor and reduces the fat content while keeping it creamy. Just keep in mind the texture will be a bit lighter and less rich.
How do I ensure my eggs are perfectly hard-boiled?
Place eggs in cold water, bring to a boil, then cover and remove from heat for 10-12 minutes. Immediately cool them in ice water to stop cooking and make peeling easier.
Is this recipe suitable for meal prep?
Yes, but for best freshness, prepare the Avocado Egg Salad Recipe no more than one day ahead. The avocado tends to brown and lose its appealing green color if stored too long.
Can I add other ingredients like mustard or celery?
Definitely! A teaspoon of Dijon mustard adds a zesty punch, while chopped celery offers a delightful crunch. Feel free to tailor it to your taste preferences.
What’s the best way to serve this salad for a picnic?
Keep the salad chilled in a sealed container and serve with sturdy crackers or bread. Bringing along a small cooler will help maintain freshness for outdoor enjoyment.
Final Thoughts
This Avocado Egg Salad Recipe is a fresh, flavorful twist on a beloved classic that I’m so excited to share with you. It’s quick to make, packed with vibrant ingredients, and endlessly versatile. Whether you’re looking for a satisfying lunch or an impressive appetizer, this recipe fits the bill beautifully. Give it a try and watch how quickly it becomes a favorite in your recipe box!
Print
Avocado Egg Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This creamy and delicious Avocado Egg Salad is a healthy twist on the traditional egg salad, combining ripe avocado with hard-boiled eggs and fresh herbs for a flavorful, nutritious meal that comes together in just 20 minutes. Perfect for sandwiches, salads, or on its own, it’s a satisfying dish packed with healthy fats and protein.
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
- Prepare the eggs: Hard boil the eggs, then peel and cut them into ½-inch pieces. This will ensure the eggs are ready to mix with the other ingredients.
- Mash the avocado: In a medium bowl, scoop out the avocado flesh and mash it with a fork until creamy but still slightly chunky.
- Combine ingredients: Add the chopped hard-boiled eggs to the mashed avocado. Stir in mayonnaise, lemon juice, fresh dill, parsley, and chives until well combined.
- Season: Add salt and black pepper to taste, adjusting seasoning as desired.
- Chill and serve: Chill the salad in the refrigerator for 10–15 minutes if desired, allowing flavors to meld, then serve as a sandwich filling, on crackers, or as a salad topping.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure the avocado is ripe but not overly soft to maintain texture.
- Hard boil the eggs ahead of time to reduce preparation time.
- Add a dash of paprika or cayenne pepper for a little heat if preferred.
- Can be stored in an airtight container in the refrigerator for up to 2 days; lemon juice helps prevent browning.
