Ready in under 20 minutes, this Avocado Egg Salad recipe is made the way a Southerner would have it! You get the creamy, buttery taste of avocados, the fresh flavors of lemon, dill, and chives, with just a hint of mayo to keep it classic. Load it up on toast, serve it with crackers, or just dig right in with a spoon.

Avocado egg salad sandwiches are served on white plates.

You can blame it on the fact that I’ve lived in Texas my whole life, close to Mexico, but I firmly believe almost everything tastes better with a little avocado!

And this Avocado Egg Salad recipe is no exception.

I think we can all agree that egg salad starts out pretty-freaking-amazing with big chunks of hard-boiled eggs mixed with fresh dill, parsley, chives, lemon juice, and mayo.

But we’re giving this summertime favorite a flavorful upgrade by swapping out most of the mayo for creamy avocado. (But for my fellow Southerners out there, we’re still adding in a hint; egg salad without mayo is just insanity, in my opinion.)

I triple-dog-dare you to make a batch of this and actually get around to making sandwiches. The first time I made it, I found myself standing at the kitchen counter with a spoon in hand, digging in and forgetting all about the bread!

My Tips to Make This Recipe a Winner

  • Use fresh herbs. They add the best flavor!
  • Look for ripe avocados. They are much easier to mix and also have a slightly nutty flavor and a hint of sweetness.
  • Prep just before serving. This ensures the avocados don’t turn brown.
Hard-boiled eggs, fresh herbs, avocado, mustard, salt, pepper, and mayonnaise are the ingredients for this recipe.
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Ingredients

Notes about the ingredients needed for this Avocado Egg Salad recipe are below. Jump to recipe for the exact measurements.

  • 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.
  • 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.

How to Make Avocado Egg Salad

Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions

1. Hard-boil the eggs.

We’ve all got our personal preference when it comes to boiling eggs, so I’m going to let you decide. You can either cook them the old-school way on the stove top, pop them in the Instant Pot, or even air fry them!

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

2. Peel the eggs.

Once the eggs are boiled, immediately place them in an ice bath to stop the cooking process and cool them down. Let them soak for at least 5-10 minutes—the longer they sit, the easier they are to peel.

To peel, hit the rounded bottom of the egg, then roll it around to create cracks all over. This makes the shell easier to remove. If you have difficulty, peel the egg under running water to help separate the shell from the egg white.

3. Mash avocado and mix the egg salad.

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.

How to Serve Avocado Egg Salad

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 crackers.
  • Pile it up on some parmesan cheese crisps.
  • Serve it on top of your favorite spinach salad.
  • Eat it by the spoonful! <<my fave way!

Meal Prep and Storage Directions

  • 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.
  • Storage: 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. It is not recommended to freeze avocado egg salad. 

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.

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.

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

Ready in under 20 minutes, this Avocado Egg Salad recipe is made the way a Southerner would have it! You get the creamy, buttery taste of avocados, the fresh flavors of lemon, dill, and chives, with just a hint of mayo to keep it classic. Load it up on toast, serve it with crackers, or just dig right in with a spoon.
Yield 4 servings
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
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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 

  • Pit and peel a large avocado and then cut it into four quarters. Place into a large bowl and mash with a potato masher or a large fork until smooth.
  • Add mayonnaise, lemon juice, dill, parsley, chives, salt and black pepper to the bowl and stir until just combined, being careful not to overmix.
  • 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

  • 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.
  • Storage:  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.

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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