Name: Avocado Egg Salad Recipe
Prep time: 10 min
Cook time: 15 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; Optional: lettuce leaves for serving

Jump to Recipe· 4.2 from 3 reviews

I absolutely adore this Avocado Egg Salad Recipe because it combines creamy avocado with perfectly cooked eggs to create a luscious, flavorful salad that feels fresh and satisfying. Whenever I make it, I’m reminded how easy it is to whip up something delicious and nourishing in no time, making it one of my go-to dishes for a quick lunch or a light dinner. The balance of textures and punchy hints of herbs and lemon just make every bite irresistibly good.

Why You’ll Love This Avocado Egg Salad Recipe

I love how this avocado egg salad has a rich creaminess from the avocado that beautifully complements the tender chopped eggs. The burst of red onion adds a subtle zing while the fresh herbs brighten every spoonful, making it a standout dish in my recipe collection. It tastes like comfort food, but also feels fresh and light—perfect for any time of year.

What really excites me about this recipe is how simple it is to prepare without compromising on flavor. It only takes about 25 minutes and uses straightforward ingredients that you likely already have around. This Avocado Egg Salad Recipe is perfect for casual lunches, picnic spreads, or even as a quick snack when you want something healthy but indulgent. Trust me, once you try it, it’s going to become your new favorite.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with layers of diced avocado in light green, chopped dark green herbs, finely chopped purple onion, and roughly chopped hard-boiled eggs with bright yellow yolks and white edges. On top, there is a dollop of creamy white mayo, and some coarse white salt and black pepper sprinkled nearby. Above the bowl, a clear glass lemon juicer with a yellow lemon half is partially visible. A silver spoon rests to the right of the bowl, and a small white ceramic dish with salt and pepper is placed near the bottom left. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity. Each ingredient plays a crucial role in creating a delicious balance of creamy, tangy, and fresh notes, while also lending lovely color and texture to the salad.

1 large avocado (peeled, pitted and finely diced): This adds creamy richness and healthy fats that make the salad decadently smooth.
3 hard boiled eggs (roughly chopped): They provide bulk and a protein-packed base, tender yet substantial.
2 tablespoons red onion (chopped): Adds a sharp, crisp bite and a beautiful pop of color.
2 tablespoons mayonnaise: Helps bind the ingredients for perfect creaminess and a touch of indulgence.
1 tablespoon chives (chopped): Gives a gentle oniony freshness that brightens the flavors.
1 tablespoon fresh parsley (chopped): Lends a subtle herbaceous note and a vibrant green color.
1 teaspoon lemon juice: Adds acidity and brightness to balance all the creamy elements.
Kosher salt and ground black pepper (to taste): Essential to season and enhance every ingredient.
Optional: lettuce leaves for serving: A crisp, fresh vehicle if you want to make the salad into little wraps or a light sandwich.

Directions

Step 1: Start by boiling your eggs until they’re hard boiled—about 10 minutes—then cool them in cold water and peel. Roughly chop them into bite-sized chunks that will blend nicely into the salad.

Step 2: Prepare the avocado by peeling, pitting, and finely dicing it. Keeping the pieces small ensures every forkful has a silky, creamy texture without large lumps.

Step 3: In a mixing bowl, combine the diced avocado, chopped eggs, and red onion. Add the mayonnaise, chopped chives, fresh parsley, and lemon juice—all the fresh flavors that will lift the salad.

Step 4: Season generously with kosher salt and freshly ground black pepper to taste. Mix everything gently but thoroughly, so the ingredients marry perfectly without mashing the avocado too much.

Step 5: Serve the salad immediately, or chill it briefly if you prefer it cold. It’s wonderful eaten plainly, spooned on your favorite sandwich bread, or spread over crisp lettuce leaves for a light, refreshing bite.

Servings and Timing

This Avocado Egg Salad Recipe makes about 2 generous servings—perfect for a lunch for two or small snack portions for a group. Prep time is roughly 15 minutes, mostly spent on boiling and chopping the eggs and avocado. Cook time is 10 minutes for boiling the eggs, with a total time of about 25 minutes. There’s no required resting or cooling time, though I like chilling it slightly for a refreshing taste option.

How to Serve This Avocado Egg Salad Recipe

A white plate on a white marbled surface holds several bright green lettuce leaves arranged in a circle, each topped with a chunky mix of pale yellow egg pieces, light green avocado chunks, and small purple onion bits, sprinkled with finely chopped green herbs and black pepper. A white bowl filled with the same creamy egg and avocado mix, with a silver spoon inside, sits on the plate toward the back. A textured white cloth is partly visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad in so many ways depending on the mood. It’s fantastic spooned onto toasted whole grain bread or crunchy crackers for a simple but satisfying snack. For a lighter, lower-carb option, I often spread it over crisp romaine or butter lettuce leaves and eat it like little leafy tacos. The fresh herbs and lemon make it absolutely refreshing, so it pairs beautifully with side dishes like a crisp cucumber salad or even tomato slices lightly dressed with olive oil.

When it comes to presentation, I like to sprinkle extra chopped chives or parsley on top as a vibrant garnish. Adding a few thin slices of radish or a dash of smoked paprika can give it an extra splash of color and flavor that makes it feel special. For beverages, a chilled Sauvignon Blanc or a light sparkling water with lemon complements the salad’s bright, creamy profile wonderfully. This salad is perfect for casual family dinners, potlucks, and weekend brunches when I want something delicious but easy to serve and enjoy.

Serving temperature is flexible too—I find it delightful either chilled or at room temperature. Just keep portions moderate because the richness from avocado and mayo can feel indulgent. Personally, I like to plate about one cup per serving—enough to satisfy without overwhelming.

Variations

I’m always experimenting with this Avocado Egg Salad Recipe to keep it exciting. One of my favorite tweaks is swapping mayonnaise for Greek yogurt or a vegan mayo alternative if I want to lighten it up or cater to dietary needs. You can also add diced celery or bell peppers for extra crunch and freshness, or toss in a pinch of smoked paprika for a subtle smoky hint that elevates the flavor.

If you’re looking to make it vegan, simply replace the eggs with chickpeas or firm tofu for protein. The avocado and herbs still shine beautifully, and it’s surprisingly satisfying. For a southwestern twist, I sometimes mix in some chopped jalapeños and a bit of cumin to give it a zesty kick that pairs amazingly with corn chips or wraps.

Another way I mix it up is by roasting the red onion before adding it, which softens the sharpness and adds a hint of sweetness. The versatility of this salad is part of what makes it such a favorite—I encourage you to make it your own by adjusting herbs, spices, and ingredients based on what you love.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the avocado egg salad in an airtight container in the refrigerator. Because avocado oxidizes and can brown, make sure the surface is smooth and press a piece of plastic wrap directly onto it before sealing. The salad will keep well for up to 2 days, but for best flavor and color, I suggest enjoying it sooner rather than later.

Freezing

Due to the creamy avocado and mayonnaise, I wouldn’t recommend freezing this salad. Freezing changes the texture significantly, often resulting in watery and mushy results once thawed. It’s best to prepare this salad fresh or keep leftovers refrigerated for quick enjoyment.

Reheating

This salad is best enjoyed cold or at room temperature, so reheating isn’t necessary or recommended. Warm temperatures can cause the avocado and mayonnaise to separate, ruining the texture. If you want a warm meal, consider using this salad as a topping for warm toast or crackers rather than heating the salad itself.

FAQs

Can I use other types of onions in this Avocado Egg Salad Recipe?

Absolutely! While red onion adds a mild, sweet crunch and a lovely color, you can substitute with green onions or shallots if that’s what you have on hand. Just keep in mind that green onions have a milder flavor, so adjust the quantity according to your taste preference.

Is this recipe suitable for meal prep?

Yes, to a certain extent. I advise preparing it fresh or storing it in the fridge for up to two days. Since avocado browns quickly, prepping just before eating keeps it tasting bright and looking beautiful. For meal prep convenience, store the salad without avocado and add diced avocado when ready to serve.

Can I add other vegetables or protein to make it more filling?

Definitely! Adding diced cucumbers, bell peppers, or even cooked bacon can give extra texture and flavor. For protein, consider additional boiled eggs or some cooked shrimp for a seafood twist. It’s a flexible base that welcomes creativity.

How do I know when the avocado is perfectly ripe for this salad?

A ripe avocado should feel slightly soft when you gently press it without being mushy. It should yield under firm pressure but not leave an indentation. Using perfectly ripe avocados ensures your salad is creamy and flavorful without bitter or hard bits.

Can I make this Avocado Egg Salad Recipe vegan?

Yes, by substituting the eggs with mashed chickpeas or firm tofu and replacing mayonnaise with vegan mayo or a tahini-based dressing, you can easily create a vegan version that’s just as delicious and satisfying.

Conclusion

I truly hope you give this Avocado Egg Salad Recipe a try because it has such a wonderful balance of creamy, fresh, and zesty flavors that make every bite delightful. It’s quick to make, nourishing, and versatile, making it perfect for so many occasions. Once you taste it, I bet you’ll find yourself reaching for this recipe again and again just like I do!