If you’re searching for a healthy, creamy, and flavor-packed lunch idea, the Avocado Egg Salad Recipe is about to become your new staple! This fresh spin on classic egg salad swaps out most of the mayo for rich, buttery avocado, with Greek yogurt adding an extra dose of lightness and tang. The result? A hearty, vibrant bowlful that’s just as satisfying scooped onto toast as it is wrapped in crisp lettuce or sandwiched between slices of your favorite bread. Whether you’re meal-prepping for the week or pulling together a quick, nutritious bite, this Avocado Egg Salad Recipe is always a crowd-pleaser.

Ingredients You’ll Need

The beauty of this dish is how a handful of simple, fresh ingredients work together to create a stunning mixture of flavors and textures. Every single element plays a role—some bringing creaminess, others brightness, and not a single one is there by accident!

Hard-boiled eggs: The protein-packed base, providing a satisfying bite and richness.
Ripe avocados: These offer creamy texture and heart-healthy fats, while also giving that lovely green color.
Plain Greek yogurt or mayonnaise: Adds moisture and ties all the flavors together, keeping the salad light yet decadent.
Dijon mustard: Brings a gentle zing and depth you’ll notice in every bite.
Lemon juice: Not only brightens the flavors but also helps keep the avocados from browning too quickly.
Chopped fresh chives or green onions: For a mild oniony kick and pops of color.
Garlic powder: Enhances the savory profile with just the right amount of garlic essence.
Salt and black pepper: Essential for making all the other flavors sing.
Optional: Red pepper flakes or hot sauce: If you love a bit of heat, these add just the right spark!

How to Make Avocado Egg Salad Recipe

Step 1: Mash the Avocado with Lemon Juice

Begin by scooping the ripe avocados into a large bowl and adding your freshly squeezed lemon juice. Take a fork or a potato masher and start mashing. Don’t go all the way to silky smooth—you want to leave some chunky bits behind for that irresistible texture. The lemon juice is your secret weapon here; it keeps the avocado bright green and adds a subtle citrus note right at the start.

Step 2: Stir in Greek Yogurt, Mustard, and Seasonings

It’s time to build creaminess and flavor. Add the Greek yogurt (or mayonnaise), Dijon mustard, garlic powder, and a generous pinch of salt and black pepper to your mashed avocado. Stir everything together until well combined. You’ll notice the mixture turning creamy with a fantastic aroma—the Dijon and yogurt work wonders to give your Avocado Egg Salad Recipe a signature tangy flavor.

Step 3: Fold in Eggs and Chives

Gently fold in the chopped hard-boiled eggs and your fresh chives or green onions. Take your time and use a spatula to avoid smashing the eggs too much. The goal is a cohesive, well-mixed salad with visible bits of egg and fresh herbs. Give the mixture a taste and adjust for salt, pepper, or extra lemon juice as needed. If you like a kick, sprinkle in some red pepper flakes or dot with hot sauce!

Step 4: Serve and Enjoy!

Your Avocado Egg Salad Recipe is ready for devouring! Serve it straight away for the freshest flavor and vibrant color. Whether you pile it high on toast, spoon it into lettuce wraps, or layer it between slices of your favorite bread, every serving is guaranteed to delight.

How to Serve Avocado Egg Salad Recipe

Garnishes

Garnishing is half the fun and can really elevate the Avocado Egg Salad Recipe. Sprinkle a bit more chopped chives or green onions on top for a burst of color. If you want to amp up flavor, add flaky sea salt, cracked black pepper, or a dusting of smoked paprika. For an extra-crunchy twist, scatter a few toasted pumpkin seeds on top—it’s absolutely delicious!

Side Dishes

This salad is versatile and pairs beautifully with all kinds of sides. Try serving it alongside a simple green salad, some crunchy vegetable sticks, or a bowl of fresh fruit. A cup of soup makes it a perfect lunch, while roasted potatoes on the side will keep you full well into the afternoon. Feel free to get creative—there’s no wrong way to enjoy this!

Creative Ways to Present

Why not take your presentation up a notch? Spoon the Avocado Egg Salad Recipe onto cucumber rounds for a lighter appetizer, or stuff it into pita pockets for an on-the-go lunch. For brunch, serve it in halved avocados (talk about a showstopper), or simply make lettuce cups by using sturdy romaine leaves as natural bowls. The options are endless, so find what feels most fun for you!

Make Ahead and Storage

Storing Leftovers

The Avocado Egg Salad Recipe tastes best when fresh, but you can store leftovers in an airtight container for up to one day. To minimize the chances of browning, press a piece of plastic wrap directly onto the surface of the salad before closing the lid. This helps keep the avocado vibrant and the flavors bright.

Freezing

Freezing isn’t ideal for this recipe. Since avocados tend to lose their luscious texture and eggs can become rubbery after freezing and thawing, it’s best to make and enjoy this dish fresh or within a day. If you do decide to experiment with freezing portions, expect a softer, slightly watery salad upon defrosting.

Reheating

This salad is designed to be enjoyed cold or at room temperature. Reheating isn’t recommended, as it can compromise both the texture of the eggs and the creamy quality of the avocado. If it’s been in the fridge, let it sit at room temperature for 10–15 minutes to take the chill off before serving.

FAQs

Can I make the Avocado Egg Salad Recipe ahead of time?

You can prep the ingredients in advance—like boiling the eggs—but for maximum freshness and color, it’s best to assemble the salad right before serving. If you need to make it ahead, use lemon juice generously and keep plastic wrap pressed to the surface in the fridge.

What can I use instead of Greek yogurt?

If you’re not a fan of Greek yogurt, mayonnaise is a classic and delicious swap. You can also try sour cream for a tangier taste, or opt for dairy-free alternatives if you’re keeping it vegan or dairy-free.

How do I stop the avocado from browning?

Lemon juice is your best friend for keeping avocado from oxidizing. Make sure to fully coat the avocado with lemon juice, and always press plastic wrap right against the surface before refrigerating leftovers to slow any browning.

Is the Avocado Egg Salad Recipe suitable for keto or low carb diets?

Absolutely! Thanks to the high protein and healthy fats from eggs and avocado, with only minimal carbohydrates, this recipe is perfect for anyone watching carbs or following a keto lifestyle.

Can I add other ingredients to customize this salad?

Definitely! This Avocado Egg Salad Recipe is extremely flexible. Try adding diced pickles for brightness, crumbled bacon for smokiness, or even swap in fresh dill or parsley for the herbs. The mix-ins are completely up to you.

Final Thoughts

If you’re ready to shake up your usual lunch routine, give this Avocado Egg Salad Recipe a try! The combination of creamy avocado, hearty eggs, and zippy lemon makes it a dish that’s as nourishing as it is satisfying. Don’t be surprised if your friends and family start requesting it on repeat!

Avocado Egg Salad Recipe

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4.7 from 28 reviews

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

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Description

A creamy and flavorful Avocado Egg Salad recipe that makes for a satisfying and nutritious meal. This salad combines the richness of ripe avocados with the protein-packed goodness of hard-boiled eggs, creating a delicious dish perfect for any time of the day.

Ingredients

Scale

Ingredients:

6 large hard-boiled eggs, peeled and chopped
2 ripe avocados, peeled, pitted, and diced
2 tablespoons plain Greek yogurt or mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh chives or green onions
1/4 teaspoon garlic powder
Salt and black pepper to taste
Optional: red pepper flakes or hot sauce for a kick

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Instructions

Mash the Avocados: In a large bowl, mash the avocados with lemon juice until mostly smooth, leaving some chunks for texture.
Combine Ingredients: Add Greek yogurt (or mayo), Dijon mustard, garlic powder, salt, and pepper. Stir to combine.
Add Eggs and Chives: Gently fold in chopped hard-boiled eggs and chives or green onions.
Adjust Seasoning: Taste and adjust seasoning as needed.
Serve: Serve immediately on toast, in lettuce wraps, or as a sandwich filling.

Notes

For extra flavor, add crumbled bacon or chopped pickles.
This salad is best enjoyed the same day due to avocado browning but can be stored in an airtight container for up to 1 day. Press plastic wrap directly onto the surface to help prevent discoloration.

Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling eggs)
Category: Salad
Method: No-Cook
Cuisine: American