This creamy avocado egg salad is a fresh twist on a classic favorite, combining protein-packed eggs with fiber-rich avocado for a satisfying, nutrient-dense meal.
Brimming with heart-healthy fats, vitamins, and minerals, it’s low in carbs yet rich in flavor.
Quick to prepare and perfect for meal prep, it makes a wholesome option for everyday lunches or light dinners.
Avocado Egg Salad
Equipment
- 1 large glass mixing bowl
- 1 Chef’s knife
- 1 Cutting board
- 1 Spoon or Spatula for Mixing
Ingredients
- 1 large avocado peeled, pitted, and finely diced
- 3 hard-boiled eggs roughly chopped
- 2 tablespoons red onion finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh lemon juice
- Salt to taste
- Ground black pepper to taste
- Optional: lettuce leaves for serving
Instructions
- Prepare the Avocado: Start by selecting a perfectly ripe avocado—look for one that yields slightly to gentle pressure but isn’t mushy. Cut the avocado in half lengthwise, twist the halves to separate, and carefully remove the pit. Using a sharp knife, make small crosswise and lengthwise cuts in the flesh, then scoop out the diced avocado with a spoon. Transfer the avocado to a large mixing bowl. Dicing it finely ensures it blends beautifully with the other ingredients while maintaining a creamy texture.
- Chop the Hard-Boiled Eggs: Next, peel your hard-boiled eggs. To make peeling easier, gently tap each egg on a hard surface and roll it lightly to crack the shell. Remove the shell and rinse briefly under cool water to get rid of any leftover bits. Roughly chop the eggs into bite-sized pieces and add them directly to the mixing bowl with the avocado. The combination of creamy avocado and soft, chopped eggs is what makes this salad rich and satisfying.
- Prepare the Fresh Vegetables and Herbs: Chop 2 tablespoons of red onion finely, ensuring the pieces are small enough to mix evenly without overpowering the other flavors. Next, chop 1 tablespoon each of fresh chives and parsley. The chives add a subtle onion-like freshness, while parsley contributes a bright, herbaceous note. Add all the chopped vegetables and herbs to the mixing bowl with the avocado and eggs, giving the salad a fresh, vibrant flavor.
- Add the Dressing: Measure out 2 tablespoons of mayonnaise and 1 teaspoon of fresh lemon juice. The mayonnaise will provide creaminess and bind all the ingredients together, while the lemon juice adds a refreshing zing and prevents the avocado from browning. Add both to the mixing bowl over the avocado and eggs.
- Season the Salad: Sprinkle kosher salt and freshly ground black pepper to taste. Start with a small pinch of each and adjust gradually. Seasoning is essential as it enhances all the natural flavors of the avocado, eggs, and herbs.
- Gently Combine the Ingredients: Using a spatula or spoon, gently fold all the ingredients together.Be careful not to overmix, as you want to retain some chunks of avocado and egg for texture. Aim for a creamy yet slightly chunky consistency. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
- Serve or Store: For immediate serving, scoop the salad onto your favorite bread for a sandwich, or layer it on crisp lettuce leaves for a light, refreshing meal. If you’re preparing it ahead of time, transfer the salad to an airtight container and refrigerate. It stays fresh for 1–2 days, making it an excellent option for quick lunches or meal prep.
- Optional Garnish and Presentation: For a visually appealing touch, sprinkle a few extra chopped chives or parsley over the top before serving. You can also drizzle a little more lemon juice or add a few slices of avocado on top for added creaminess and aesthetic appeal.
- Enjoy!: Grab a fork or spoon, and enjoy your creamy, protein-packed, fiber-rich avocado egg salad. Its combination of healthy fats, fresh herbs, and satisfying eggs makes it a nutrient-dense and delicious choice for any time of day.
Notes
- Use ripe but firm avocados to ensure creamy texture without mushiness.
- Hard boil eggs perfectly by simmering for 10–12 minutes, then cooling in ice water for easy peeling.
- Chop the onion, chives, and parsley finely for even flavor distribution.
- Adjust mayonnaise to taste for creaminess or lighter texture.
- Add a dash of lemon juice to prevent avocado browning and brighten flavors.
- Salt and pepper can be adjusted after mixing for perfect seasoning balance.
- Optional: Add a sprinkle of paprika or smoked paprika for a subtle, smoky flavor.
- Can be served chilled or at room temperature depending on preference.
Chef’s Secrets For Perfect Texture
The key to a creamy yet chunky avocado egg salad lies in balancing textures.
Start by dicing the avocado finely—small cubes blend easily with eggs without turning into a mushy paste.
Use freshly chopped herbs for brightness, and fold ingredients gently to maintain some chunks of avocado and egg for contrast.
When seasoning, add salt gradually; this allows you to taste as you go, ensuring each bite is perfectly balanced.
A splash of lemon juice not only enhances flavor but also keeps the avocado vibrant and prevents it from turning brown too quickly.
Serving Suggestions To Impress Guests
Avocado egg salad is versatile and pairs beautifully with a variety of dishes.
Serve it atop toasted whole-grain bread or crackers for a light lunch.
For a low-carb option, scoop it into crisp lettuce leaves or halved bell peppers.
It also works wonderfully as a filling for sandwiches or wraps, and a dollop can complement a simple green salad for extra protein.
Garnishing with fresh herbs, a sprinkle of paprika, or even thin slices of radish adds visual appeal and a slight crunch, making the salad perfect for casual meals or entertaining guests
Storage Tips For Maximum Freshness
This avocado egg salad is best enjoyed fresh but can be stored safely in the refrigerator for 1–2 days.
Transfer it to an airtight container to prevent it from absorbing other flavors.
To minimize browning, press a piece of plastic wrap directly onto the surface of the salad before sealing.
Avoid freezing, as the texture of avocado changes and becomes watery upon thawing.
When ready to serve again, stir gently to reincorporate any liquid and add a little extra lemon juice or fresh herbs to refresh the flavor.
Frequently Asked Questions
1. Can I use store-bought mayonnaise?
Absolutely! Store-bought mayonnaise works well in this recipe and provides consistent creaminess.
For a lighter or tangier alternative, consider using Greek yogurt or a combination of yogurt and mayonnaise. Adjust the amount gradually to achieve your preferred texture.
2. How do I choose the best avocado?
Look for avocados that are slightly soft when gently squeezed but not mushy.
Avoid those with large dark spots, which can indicate overripeness. Hass avocados are ideal for this salad due to their creamy, buttery texture.
3. Can I make this salad vegan?
Yes! Substitute the hard-boiled eggs with chickpeas or tofu and use a plant-based mayonnaise.
These alternatives maintain protein content and create a similar creamy texture while keeping the salad fully vegan-friendly.
4. How long can I store leftovers?
For optimal taste and texture, store the salad in an airtight container in the refrigerator for up to 2 days.
Any longer may result in avocado browning and changes in texture, but stirring in fresh lemon juice can help refresh it slightly.
5. Can I add extra flavorings or mix-ins?
Definitely! Try adding diced celery, cherry tomatoes, or bell peppers for crunch and color.
A pinch of smoked paprika, garlic powder, or a small amount of Dijon mustard can add depth. Just fold these in gently to preserve the creamy texture of the salad.
