Easy Avocado Egg Salad Recipe: A Healthy and Delicious Twist on a Classic

If you’re looking for a quick, easy, and nutritious dish, this Avocado Egg Salad is your answer. Packed with creamy avocado, protein-rich eggs, and a zesty hint of lemon, it’s a modern take on the traditional egg salad that’s both healthy and satisfying.

Whether enjoyed on toast, in a wrap, or straight from the bowl, this avocado egg salad is the perfect choice for breakfast, lunch, or a light snack. With just a handful of ingredients and minimal prep time, you can whip up a delicious and nourishing meal in under 20 minutes.

Why You’ll Love This Recipe

Healthier Alternative: Replacing most of the mayonnaise with avocado adds healthy fats and keeps the dish light yet creamy.
Quick and Easy: This recipe requires minimal cooking and can be made in under 20 minutes.
Versatile: Serve it on toast, in sandwiches, or wraps, or enjoy it as a stand-alone salad.
Kid-Friendly: The creamy texture and mild flavors make it a hit with all ages.

Benefits of Avocado and Eggs

Avocados are packed with heart-healthy monounsaturated fats, fiber, and essential nutrients like potassium and vitamin E. Combined with protein-rich eggs, this salad is a powerhouse of nutrients, keeping you full and energized throughout the day. It’s the perfect blend of flavor and nutrition in every bite!

Step-by-Step Guide to Making Avocado Egg Salad

Ingredients You’ll Need

4 large eggs
1 large avocado
2 tbsp mayonnaise or plain yogurt
2 tsp fresh lemon juice
1 celery stalk, finely chopped (about 3 tbsp)
1 tbsp finely chopped chives, parsley, or dill
Salt and freshly ground black pepper, to taste

Step 1: Cook the Eggs

Place the eggs in a saucepan and cover them with cold water.
Bring the water to a rolling boil. Once boiling, cook for 30 seconds, then turn off the heat and cover the saucepan. Let the eggs stand in the hot water for 12 minutes.
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes.

Step 2: Mash the Avocado

In a medium bowl, mash the avocado with the mayonnaise (or plain yogurt) and lemon juice until smooth and creamy. The lemon juice helps preserve the vibrant green color of the avocado while adding a zesty flavor.

Step 3: Combine Ingredients

Peel the hard-boiled eggs and chop them into bite-sized pieces. Gently fold the eggs into the mashed avocado mixture.
Add the finely chopped celery and fresh herbs like chives, parsley, or dill for a burst of freshness.

Step 4: Season and Serve

Season the avocado egg salad with salt and freshly ground black pepper to taste.
Serve the salad on its own, as a filling for wraps or sandwiches, or spread it on whole-grain toast for a satisfying snack.

Tips for the Perfect Avocado Egg Salad

Don’t Overcook the Eggs: Overcooked eggs can result in a rubbery texture and grayish yolks. Follow the boiling method for perfect eggs every time.
Use Fresh Ingredients: Fresh avocados and herbs elevate the flavors of this salad.
Customize It: Add diced tomatoes, red onion, or even a pinch of smoked paprika for a twist.
Make It Ahead: This salad is best enjoyed fresh but can be stored in an airtight container for up to 2 days in the fridge.

Why This Recipe is Perfect for Any Occasion

This Easy Avocado Egg Salad is a recipe you’ll want to keep in your repertoire. It’s quick enough for weekday lunches yet elegant enough for a brunch spread. The creamy texture and subtle flavors make it a crowd-pleaser that feels indulgent while still being nutritious.

Whether you’re hosting friends or simply looking for a satisfying snack, this avocado egg salad hits all the marks. Pair it with freshly brewed coffee for breakfast or enjoy it alongside a crisp green salad for lunch.