Name: Avocado Egg Salad Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 large avocado, peeled, pitted, and finely diced; 3 hard boiled eggs, roughly chopped; 2 tablespoons red onion, chopped; 2 tablespoons mayonnaise; 1 tablespoon chives, chopped; 1 tablespoon fresh parsley, chopped; 1 teaspoon lemon juice; Kosher salt, to taste; Ground black pepper, to taste; Lettuce leaves for serving

I absolutely love this Avocado Egg Salad Recipe because it combines the creamy richness of ripe avocado with the classic, comforting flavor of hard-boiled eggs in one fresh and vibrant dish. It’s incredibly simple to make, yet packs so much flavor and texture that I keep coming back to it, whether for a quick lunch or a light dinner. I also appreciate how it feels a little healthier than traditional egg salad, thanks to the avocado’s natural creaminess replacing most of the mayo. This recipe has truly become one of my go-to salads, especially when I want something nourishing and bright.

Why You'll Love This Avocado Egg Salad Recipe

What makes this avocado egg salad recipe stand out for me is the perfect balance of flavors and textures. The buttery smoothness of the avocado pairs beautifully with the tender chopped eggs, while the red onion adds a little zesty crunch that keeps every bite exciting. The fresh herbs—chives and parsley—bring a lively freshness, and the touch of lemon juice adds just the right hint of brightness. It’s like a spring garden in a bowl.

I also appreciate how easy this recipe is to prepare. It’s one of those dishes you can pull together in under 30 minutes, especially if you have your hard-boiled eggs ready. No need for any fancy cooking skills or hard-to-find ingredients, which makes it incredibly approachable whether you’re a kitchen beginner or a seasoned cook looking for something quick yet satisfying.

This avocado egg salad is perfect for so many occasions. I love serving it for a casual lunch with crusty bread or wrapping it up in a tortilla for an easy picnic meal. It’s a fresh, appealing option for potlucks, family dinners, or even as a light snack between meals. Honestly, once you try this recipe, it becomes a staple because it’s just so delicious and flexible.

Ingredients You'll Need

In a clear glass bowl on a white marbled surface, there are six layers of ingredients: top left has light green avocado pieces, next to it on the right is a dark green chopped herb, below that in the center is a dollop of creamy white mayonnaise topped with white salt and black pepper. Below the mayonnaise on the right are light yellow chopped boiled eggs, and the bottom left contains small purple onion pieces. Around the bowl, there is a small white bowl with salt and pepper, a shiny silver spoon, and a clear glass lemon juicer with a yellow lemon. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this avocado egg salad recipe are simple but essential for building its wonderful flavor and texture. Each one plays a key role, from the creamy avocado and protein-packed eggs to the zingy onion and fresh herbs that add complexity and color.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Avocado: Choose a perfectly ripe avocado for creamy texture without any bitterness.
Hard boiled eggs: Use fresh eggs boiled just right to ensure tender, not rubbery pieces.
Red onion: Adds a mild sharpness and crunch to balance creamy ingredients.
Mayonnaise: Just a little for richness and to help bind the salad together.
Chives: Provide delicate oniony notes and a pop of green color.
Fresh parsley: Lifts the dish with a bright, herby flavor.
Lemon juice: Adds a zesty brightness that keeps the flavors lively.
Kosher salt and ground black pepper: Essential for seasoning and enhancing all the flavors.
Lettuce leaves (optional): Great for serving as a fresh, crisp base or wrap.

Directions

Step 1: Start by preparing your hard boiled eggs. Place eggs in a pot, cover with cold water, then bring to a boil. Once boiling, turn off the heat and cover the pot, letting the eggs sit for 10-12 minutes. Then, transfer to cold water to cool before peeling.

Step 2: While your eggs cool, peel, pit, and finely dice the avocado. I like to keep the pieces small enough to blend well with the chopped eggs but still maintain a bit of creaminess in each bite.

Step 3: Roughly chop the peeled hard boiled eggs and place them in a large mixing bowl along with the diced avocado, chopped red onion, mayonnaise, chives, and parsley.

Step 4: Add the lemon juice, then season generously with kosher salt and ground black pepper. I always start with a little and adjust to taste as the flavors marry.

Step 5: Gently stir all the ingredients together until just combined. Be careful not to overmix; I like to keep distinct textures, so the salad is creamy with chunks rather than a smooth paste.

Step 6: Serve the avocado egg salad immediately on lettuce leaves, your favorite bread, or simply enjoy it on its own. It’s fresh and delightful no matter the presentation!

Servings and Timing

This avocado egg salad recipe yields about 2 servings—perfect for a light lunch or a hearty snack. The prep time is roughly 5 minutes if you already have hard boiled eggs ready. Cooking the eggs takes about 20 minutes, including the boiling and cooling phases, so overall, you’re looking at a total time of 25 minutes. Since this salad is best enjoyed fresh, I recommend serving it shortly after making, although chilling it for 15–20 minutes before serving can make for a refreshing treat on warmer days.

How to Serve This Avocado Egg Salad Recipe

A white plate on a white marbled surface holds three pale green lettuce leaves arranged in a semi-circle, each topped with a creamy egg salad mix that includes chopped hard-boiled eggs with white and yellow pieces, small diced avocado, red onion bits, and green herbs, all lightly seasoned with black pepper. Behind the lettuce wraps sits a small white bowl filled with more egg salad, with a silver spoon resting inside it. A light-colored cloth is placed to the left side of the plate. The overall look is fresh and colorful with green, yellow, purple, and white tones. photo taken with an iphone --ar 4:5 --v 7

When I serve this avocado egg salad recipe, I love to pile it generously onto crisp lettuce leaves for a low-carb, refreshing wrap or serve it open-faced on toasted, crusty bread for a satisfying lunch. The contrast between creamy salad and crunchy bread or lettuce is just so tempting. You could also use it as a filling for sandwiches or stuff it into avocado halves for an elegant appetizer.

For garnishing, I often sprinkle additional chopped chives or fresh parsley over the top for a vibrant splash of green that makes the dish pop on the plate. If I’m feeling fancy, a light sprinkle of smoked paprika or a drizzle of good extra-virgin olive oil adds a lovely finishing touch.

In terms of beverages, I like pairing this salad with a crisp white wine like Sauvignon Blanc or a refreshing iced tea with a squeeze of lemon. Since this recipe is light yet rich, it suits casual weekend brunches, picnic outings, or even a quick weekday dinner. I recommend serving it chilled or at room temperature to really enjoy the creamy texture and fresh flavors at their best.

Variations

I love how versatile this avocado egg salad recipe is, and I often experiment with different twists. If you want to add a bit of heat, a dash of hot sauce or some chopped jalapeño peppers really livens things up. For a smoky flavor, swapping regular paprika with smoked paprika or adding a bit of crispy bacon works wonderfully.

If you’re looking for dietary modifications, this salad is naturally gluten-free and can easily become dairy-free by simply using a vegan mayonnaise. For those following a vegan lifestyle, I suggest replacing eggs with firm tofu crumbles seasoned with kala namak (black salt) to mimic that eggy flavor while keeping the creamy avocado base.

You can also switch up the herbs to suit your pantry—dill or cilantro add exciting new layers of flavor. And if you don’t want to boil eggs, I’ve even tried this recipe using soft-boiled eggs for a runnier texture that creates a luxurious dressing effect when mixed with avocado.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover avocado egg salad in an airtight container to maintain freshness and prevent oxidation of the avocado. Keeping it in the refrigerator, it should stay good for 1 to 2 days. To help preserve the color, I like to press a piece of plastic wrap directly onto the surface of the salad before sealing the container. This limits exposure to air and keeps it looking as vibrant as when freshly made.

Freezing

I do not suggest freezing this avocado egg salad recipe, as the texture of the avocado and eggs tends to become watery and grainy after thawing, which can affect the overall enjoyment of the dish. It’s definitely best enjoyed fresh or within a couple of days of making it.

Reheating

This salad is best served cold or at room temperature, so reheating is not necessary. If you have leftovers, just take them out of the fridge about 15 minutes before serving to allow the flavors to mellow and the salad to soften slightly. Avoid heating it in the microwave, as this will break down the avocado and egg texture, making it less appetizing.

FAQs

Can I make this avocado egg salad recipe ahead of time?

You can prepare the avocado and egg salad a few hours in advance and keep it refrigerated, but I recommend adding the avocado closer to serving time if possible to avoid browning. If you make it too early, press plastic wrap directly on the surface to minimize air exposure.

What’s the best way to peel hard boiled eggs easily?

I’ve found that using slightly older eggs (about a week old) makes peeling much easier. After boiling, immediately transfer the eggs to an ice bath to cool completely; this helps the shell contract and peel off more cleanly. Gently tap and roll the eggs on a hard surface to crack the shell before peeling.

Can I use lime juice instead of lemon juice?

Absolutely! Lime juice works just as well to brighten and balance the flavors in this avocado egg salad recipe. It will add a slightly different citrus note but will keep the salad fresh and tangy.

Is it okay to substitute mayonnaise with Greek yogurt?

Yes, Greek yogurt is a fantastic lighter alternative to mayonnaise if you prefer a tangier flavor and fewer calories. It will keep the salad creamy while adding a subtle tartness that complements the avocado and eggs beautifully.

How ripe should the avocado be?

You want an avocado that’s perfectly ripe—not too hard and not too mushy. It should yield slightly to gentle pressure when squeezed. Overripe avocados might taste bitter and have mushy brown spots, while underripe avocados won’t provide the creamy texture that makes this salad so delicious.

Conclusion

I hope you’re as excited as I am to try this Avocado Egg Salad Recipe. It’s one of those dishes that feels fresh and comforting all at once, perfect for so many different occasions. Once you taste the creamy avocado mixed with perfectly chopped eggs and fresh herbs, I’m confident it’ll become a regular in your recipe rotation too. Give it a go—I promise you won’t regret it!