Try this Avocado Egg Salad recipe for an easy and delicious twist on a classic. Combining hard-boiled eggs, avocado, mayonnaise, dill, and fresh lemon juice create the perfect low-carb picnic dish in just 20 minutes! Slather this recipe on toast, make a sandwich, or just dig right in with a spoon.

Flavorful avocado egg salad is dished with a spoon from a white bowl.

You can blame it on the fact that we live very close to Mexico, but I would have to argue that almost EVERYTHING tastes better when there is a little avocado in it? 

And this Avocado Egg Salad recipe is no exception.

Egg salad already starts out pretty-freaking-amazing with big chunks of hard-boiled eggs mixed together with fresh dill, parsley, chives, lemon juice, and mayo.

This Spring and summertime favorite gets a flavorful and healthier upgrade when you take out a lot of that mayonnaise and replace it with creamy avocado.

Just so you won’t miss the creaminess of mayo, we’re still adding in JUST A BIT.

And I triple-dog-dare you to make a batch of this and get around to making sandwiches.  Even on the first attempt the hubby and I found ourselves standing at the kitchen counter, two spoons in hand, digging in.  It wasn’t until about halfway through the bowl that I remembered this was meant to go between two slices of toasty bread.

Hard-boiled eggs, fresh herbs, avocado, mustard, salt, pepper, and mayonnaise are the ingredients for this recipe.
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Ingredients

Super simple and easy to find, here are the ingredients you’ll need to make this avocado egg salad recipe:

  • Avocados.  You’ll either need one large Hass or two smaller ones in order to get 1 ¼ cup of mashed avocado.
  • Hard-boiled Eggs.  You want to make sure to boil them long enough so the yolks are firm and cooked through. (Try Air Fryer Hard-boiling Eggs or Instant Pot Hard-boiled Eggs!)
  • Mayo.  Regular, such as Duke’s or Hellman’s, is recommended.  A Paleo and Whole30 approved mayo can also be used that is free from soybean oil.
  • Herbs.  A combination of finely chopped fresh dill, chives, and parsley flavors the egg salad with a burst of freshness.
  • Lemon.  The acidity from the juice gives the dish a tangy zing while also helping to slow the browning process of the avocado.
A blue serving plate with perfectly cooked hard-boiled eggs in a pressure cooker.

How to Make Avocado Egg Salad

The basic steps for making Avocado Egg Salad are simple to follow. For detailed ingredient amounts, see the recipe card below.

Hard-Boil the Eggs

There are several easy ways you can hard-boil eggs for this egg salad recipe:

  • Instant Pot Hard-Boiled Eggs – Hands down the easiest method since you can set it and forget it.  They’re also SO simple to peel once cooked!
    • Place eggs in a steamer basket and put in an Instant Pot.
    • Set pressure cooker to manual cook or pressure cook mode.
    • Cook eggs for 5-6 minutes and allow a 5 minute natural pressure release.
    • Learn more about how to make Instant Pot hard-boiled eggs.
  • Air Fryer Hard-Boiled Eggs- Who knew you could cook eggs in the air fryer! Simple and basically foolproof, give this method a try.
    • Place eggs in the air fryer basket in a single layer.
    • Cook the eggs at 275℉ for 12-13 minutes.
    • Do not use a temperature above 300℉.
    • Learn more about how to make air fryer hard-boiled eggs.
  • Stove Top Hard-Boiled Eggs – The most classic way to boil eggs, but you will have to keep your eye on them.
    • Place eggs in a large pot and cover with cool water by at least 1 inch.
    • Bring the pot of water to a rolling boil.
    • Set timer for 10-12 minutes.
    • Learn more about how to make hard-boiled eggs on the stovetop.

And if you happen to boil a few extra, check out these Classic Deviled Eggs, too!

Easy-to-Peel Eggs

Once the eggs are boiled you will need to peel and remove the shell before adding them to the egg salad. 

As soon as the eggs are out of the hot water, immediately place them in an ice bath. This step will stop the eggs from cooking by quickly cooling them down. Let them soak for at least 5-10 minutes. The longer the eggs are in the ice, the easier they are to peel.

Next, hit the rounded bottom of the egg. Then, vigorously roll it around so there are cracks all over it. These weaknesses will make the egg so much easier to peel.

Finally, pull the shell off. If you are having difficulty, peel the egg while holding it under running water. Make sure the water runs between the egg white and the membrane so it helps separate the two.

Make the Salad

Now that you have your eggs boiled and peeled, you’re ready to start making the main dish!

Pit and peel a large avocado and then cut it into four quarters.  Learn more about how to cut an avocado if you need a little extra guidance!

Place the avocado quarters into a large bowl and mash with a potato masher until smooth.  You can also use a large fork.  Work with the avocado until it is pretty smooth with very few lumps remaining.

Add mayonnaise, dill, parsley, lemon juice, chives, salt, and pepper to the bowl and stir until just combined.  Try not to over mix it.  If it is mixed too much, the whites and yolks of the eggs will crumble and break down in the egg salad.

Serve it Up

Avocado egg salad is one of those magical dishes that can be eaten on its own or paired with a few other yummy foods:

  • Make it into an avocado egg salad sandwich.
  • Scoop it up with your favorite gluten-free crackers.
  • Pile it up on some parmesan cheese whisps.
  • Serve it on top of your favorite spinach salad.
  • Eat it by the spoonful!
Avocado egg salad sandwiches are served on white plates.

Meal Prep and Storage

  • To Prep Ahead: Boil eggs up to 24 hours in advance. If you peel the eggs immediately, store each one wrapped loosely in a piece of plastic wrap in the refrigerator until ready to use.
  • To Store: Put the egg salad in an airtight container. Place a piece of plastic wrap directly on top of the mixture so none of it is exposed to the air.  Keep in the refrigerator for up to 1-2 days.  After 24 hours the avocado will start to brown, but it will still be safe to eat for up to 2 days.
  • To Freeze:  It is not recommended to freeze avocado egg salad.  Both the hard-boiled eggs and the avocado will have a drastically different texture once frozen and then thawed.

Dietary Modifications

This recipe is already low-carb, keto, gluten-free, vegetarian, and dairy-free without any need for modifications.  However, here are a few additional changes you can try:

  • Paleo, Whole30, and Soy-Free: Use a mayonnaise that is free of soybean oil.
A bowl full of avocado egg salad is served with a spoon.

FAQs

Are avocados and eggs good together?

Not only do avocados and eggs taste good when eaten together, but they also both provide a range of nutrients to support your body. Along with avocado egg salad, try a scrambled egg breakfast burrito with avocado, or a sandwich with avocado and a fried egg.

How long does avocado egg salad last in the fridge?

Avocado egg salad should be eaten within two days of making. The avocado will turn brown after being exposed to oxygen for 24 hours.

Why does my egg salad get watery?

If your egg salad ends up running, the eggs might have been overcooked. The longer eggs are boiled, the more water they absorb.

Expert Tips and Tricks

  • Take the shortcut. Boiling eggs in the Instant Pot or air fryer is the quickest and most foolproof method.
  • Ice bath. Use the ice water bath and cracking technique for easy-peel hard-boiled eggs.
  • Cover ’em up. Use a piece of plastic wrap tightly on any leftover egg salad so the avocado does not turn brown.
  • Keep it fresh. Using a combination of fresh herbs gives the egg salad a lot of flavor without additional calories, carbs, or fat.
  • Vary it. This recipe is good on so many things! Try it on toast for breakfast, a sandwich for lunch, or by the spoonful for a snack!

More Summer Picnic Salad Recipes

Check out these other delicious picnic salad recipes that are perfect for a summer day:

Tap stars to rate!

4.67 from 3 votes

Avocado Egg Salad Recipe

Try this Avocado Egg Salad recipe for an easy and delicious twist on a classic. Combining hard-boiled eggs, avocado, mayonnaise, dill, and fresh lemon juice create the perfect low-carb picnic dish in just 20 minutes!
Yield 4 servings
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
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Ingredients 

  • 1 large avocado pitted, peeled
  • 6 hard-boiled eggs cut into ½-inch pieces*
  • 2 Tbsp. mayonnaise use soy-free if Paleo or Whole30
  • 1 Tbsp. fresh dill finely chopped
  • 1 Tbsp. fresh parsley finely chopped
  • 1 ½ Tbsp. lemon juice
  • 1 Tbsp. chives finely chopped
  • ½ tsp. salt to taste
  • ⅛-¼ tsp. black pepper to taste

Instructions 

  • Pit and peel a large avocado and then cut it into four quarters.
  • Place the avocado quarters into a large bowl and mash with a potato masher or a large fork until smooth.
  • Add remaining ingredients to the bowl and stir until just combined.
  • Serve immediately with toast, crackers, or eat it by the spoonful!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.67 from 3 votes

Notes

Meal Prep and Storage

  • To Prep Ahead: Boil and peel eggs up to 24 hours in advance.  Store each egg wrapped loosely in a piece of plastic wrap in the refrigerator until ready to use.  It’s much easier to peel eggs after just being cooked than to peel them after being store in the refrigerator.
  • To Store:  Place a piece of plastic wrap directly on top of the egg salad so none of it is exposed to the air.  Store it in an airtight container in the refrigerator for up to 2 days.  After 24 hours the avocado will start to brown, but it will still be safe to eat for up to 2 days.
  • To Freeze:  It is not recommended to freeze avocado egg salad.  Both the hard-boiled eggs and the avocado will have a drastically different texture once frozen and then thawed.

Nutrition

Calories: 253kcal, Carbohydrates: 6g, Protein: 11g, Fat: 21g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 283mg, Sodium: 387mg, Potassium: 406mg, Fiber: 4g, Sugar: 2g, Vitamin A: 1227IU, Vitamin C: 17mg, Calcium: 61mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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