Because everything is better with avocado!
Maybe it’s the lifelong Texan in me, but I’m convinced almost everything tastes better with avocado—and egg salad is no exception.
We’re taking the classic (you know: chunky hard-boiled eggs, fresh herbs, lemon, and a touch of mayo) and giving it a creamy, summery upgrade by swapping most of the mayo in this Dill-licious Avocado Egg Salad (sorry, I HAD to!)
But don’t worry, Southerners—there’s still a hint of mayo in the mix!
Fair warning: you might not even make it to sandwich assembly. I caught myself eating it straight from the bowl. With a spoon. Zero regrets.
My Tips to Make it 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.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- 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.
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!
Peel the eggs.
Once the eggs are boiled, immediately place them in an ice bath and 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.
Mash avocado and mix the egg salad.
Mash the avocado quarters in a large bowl with a potato masher or a large fork. You want it to be pretty smooth with very few lumps remaining.
Add the mayo, 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.
Learn more about how to cut an avocado if you need a little extra guidance!
Different Ways to 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 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
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.
If your egg salad ends up running, the eggs might have been overcooked. The longer eggs are boiled, the more water they absorb.
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Avocado Egg Salad Recipe
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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!
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Summer Picnic Salad Recipes
Check out these other delicious picnic salad recipes that are perfect for a summer day:
Thanks for another great looking recipe, your recipes are always so delicious!
Yay!! So happy you enjoyed the recipe. Thanks so much for your kind comment and rating 🙂