I’m so excited for you to start making this easy avocado egg salad. I’ve been making it a lot lately and love it. I swap avocado for most of the mayonnaise called for in traditional egg salad, and the results are out of this world. I love serving this healthier egg salad on toasted bread, in sandwiches, with crackers, and on top of a simple salad.
Key Ingredients
Eggs: This recipe calls for hard-boiled eggs. I will show you how to cook them below. Avocado: Use ripe avocados for the best avocado egg salad. To pick them, gently squeeze the avocado with the palm of your hand. If it yields a little when pressed, it’s ready to eat. You can also check under the stem. If the stem pulls away and the area underneath is green, you’ve found an avocado perfect for this salad. Mayonnaise or yogurt: I still add a little mayo to my salad, but you can skip it if you want to make this totally mayo-free. Plain yogurt is a good alternative, too. Lemon: I always add some fresh lemon juice to egg salad. It brightens the flavors a bit. Celery: I love a little crunch in this salad, so one celery stalk works perfectly. Fresh herbs: These make just about everything better. I especially love chives or dill in this recipe.
How to Make Avocado Egg Salad
This seriously delicious avocado egg salad is so easy to put together. I often make it for lunch since it’s tasty and keeps me full. First, you’ll hard boil your eggs. It’s easy (I promise). You can even cook more eggs than you need for this recipe and save them for another day. Read all of my tips for hard-boiled eggs here. To hard boil your eggs, place them in a single layer in a saucepan and cover them with cold water by a couple of inches. Heat the saucepan over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook the eggs for 30 seconds, remove the saucepan from the heat, and let the eggs stand for 12 minutes. Cool the eggs in an ice bath and peel them! While your eggs cool, add avocado to a bowl and mash it with a bit of mayonnaise (or yogurt). Chop your hard-boiled eggs and stir them into the mashed avocado, along with celery, lemon juice, and your favorite fresh herbs. Season your avocado egg salad to taste (a good pinch of salt does wonders), and then enjoy it!
Storing Avocado Egg Salad
This avocado egg salad is best the day you make it, but leftovers can be stored in an airtight container in the fridge for a day or two. The avocado will brown over time. To slow it down, press a sheet of parchment paper directly onto the surface of the egg salad in your airtight container. I don’t recommend freezing.
More Avocado Recipes
Very Best Avocado Salad Smashed Avocado Toast with Egg Breakfast Tacos with Eggs and Avocado Quick and Easy Avocado Pasta
1 large avocado 2 tablespoons mayonnaise or plain yogurt 2 teaspoons fresh lemon juice 1 celery stalk, finely chopped (about 3 tablespoons) 1 tablespoon finely chopped chives, parsley, or dill Salt and fresh ground black pepper, to taste 2Meanwhile, mash the avocado, mayonnaise (or yogurt), and lemon juice in the bottom of a medium bowl. 3Peel and chop your hard-boiled eggs, and then add them to the bowl. 4Stir in the celery and chives. Then, season with salt and pepper to taste.
