Avocado Egg Salad

There’s something about a bowl of creamy avocado egg salad that feels instantly calming.

Pale yellow yolks and soft whites are folded into velvety green avocado, speckled with fresh herbs and a squeeze of bright lemon.

It’s a fresh, protein-packed salad that comes together in minutes—perfect tucked into sandwiches, spooned onto toast, or piled over crunchy lettuce for a light meal.

This recipe is ideal for busy weeknights, office lunches, beginners in the kitchen, and anyone who likes to meal-prep healthy options ahead of time.

I first leaned on this salad during a chaotic workweek, when meetings ran long and takeout sounded heavy and expensive.

In 10 minutes, I’d a satisfying, wholesome lunch that kept me going all afternoon. It’s just as handy for last-minute picnics, casual brunches, or quick lunches between errands.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor with rich avocado and tender eggs
• Packs protein and healthy fats for a satisfying, energizing lunch
• Swaps mayo for Greek yogurt option to lighten things up
• Comes together quickly with simple, easy-to-find ingredients
• Versatile to serve on toast, lettuce wraps, or crackers

Ingredients

• 6 large eggs — room temperature helps them cook evenly
• 1 medium avocado, ripe — should give slightly when gently pressed
• 2 tbsp plain Greek yogurt or mayonnaise — choose full‑fat for best creaminess
• 1 tsp Dijon mustard — adds tangy depth without overpowering
• 1 tbsp fresh lemon juice — brightens flavor and slows avocado browning
• 2 tbsp red onion, finely minced — mince very small so it doesn’t dominate
• 2 tbsp celery, finely chopped — adds crunch without too much stringiness
• 1 tbsp fresh chives, finely chopped — snip just before using for best flavor
• 1/4 tsp salt — start here and adjust to taste
• 1/8 tsp freshly ground black pepper — grind just before using for more aroma
• 4 slices whole‑grain bread, toasted (optional) — choose sturdy slices that hold up well
• 4 leaves lettuce (optional) — crisp varieties like romaine work best

Step-by-Step Method

Boil the Eggs

Place eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Set over medium-high heat and bring to a gentle boil. As soon as it boils, cover the pan and turn off the heat.

Let the eggs sit in the hot water for 10 minutes to cook through without overboiling.

Prep the Vegetables

While the eggs cook, prepare the vegetables. Finely mince the red onion, and finely chop the celery and chives on the cutting board. Aim for small, even pieces so they blend smoothly into the salad.

Transfer each to a small bowl or pile separately on the board until ready to mix.

Cool and Chop the Eggs

Drain the hot water from the saucepan after 10 minutes. Run the eggs under cold water until they’re cool enough to handle.

Gently tap and peel each egg, removing all shell fragments. Roughly chop the eggs on the cutting board into bite-size pieces, keeping some texture rather than mincing too finely.

Mash the Avocado Base

Scoop the flesh of the ripe avocado into the medium mixing bowl. Use a fork to mash it until mostly smooth, leaving a few small chunks if you like texture.

Add the Greek yogurt or mayonnaise, Dijon mustard, and fresh lemon juice. Stir until the mixture is creamy and well combined into a uniform base.

Fold in Eggs and Vegetables

Add the chopped eggs, red onion, celery, and chives to the avocado mixture. Use a spatula or spoon to gently fold everything together, avoiding overmixing so the eggs keep their shape.

Season with salt and freshly ground black pepper. Taste and adjust seasoning or add a bit more lemon juice as needed.

Serve or Chill the Salad

Spoon the avocado egg salad onto toasted whole-grain bread if desired. Top with lettuce leaves for crunch and freshness.

Serve immediately for the brightest flavor, or cover and chill briefly if you prefer it cold. If storing, press plastic wrap directly onto the salad’s surface and refrigerate for up to two days.

Ingredient Swaps

• Use mayonnaise instead of Greek yogurt for a richer, more traditional egg salad, or swap in dairy-free yogurt for a fully dairy-free version.
• Replace chives with green onions, and red onion with white or yellow onion if that’s what you have.
• Lemon juice can be swapped with lime juice or a mild vinegar (like apple cider vinegar).
• Use any bread you like—gluten-free, sourdough, or wraps—or serve over rice cakes or lettuce leaves for a low-carb option.

You Must Know

– Swap – For a tangier, higher‑protein version, use all Greek yogurt and no mayo, then add an extra 1/2 teaspoon Dijon and another 1/2 tablespoon lemon juice, which replaces the richness and balances yogurt’s sharper acidity so the salad still tastes creamy, not overly tart.

Serving Tips

• Spoon onto toasted whole-grain bread with crisp lettuce for open-faced sandwiches.
• Serve in lettuce cups for a light, low-carb lunch or appetizer.
• Pile over sliced tomatoes and cucumbers for a quick, revitalizing salad plate.
• Stuff into whole-wheat pitas with sprouts and shredded carrots for a portable meal.
• Serve on crackers or endive leaves as an easy, bite-sized party snack.

Storage & Make-Ahead

Avocado egg salad keeps in the fridge for 1–2 days in an airtight container with plastic wrap pressed directly on the surface to reduce browning.

You can hard-boil eggs up to 3 days ahead.

This salad doesn’t freeze well; freezing damages the avocado’s texture and makes it watery.

Reheating

Reheat avocado egg salad gently to avoid scrambling eggs.

Use brief, low-power microwave bursts, or warm just the bread in oven or stovetop, keeping the salad itself cool or room temperature.

Avocado Egg Salad Origins

Long before I mashed my first avocado into a bowl of warm, crumbled egg, cooks were already blending creamy fats with hard‑boiled yolks to stretch precious ingredients and make them more satisfying.

I like to imagine avocado egg salad as a crossroads: old‑fashioned American egg salad on one side, buttery avocados from Mexican kitchens on the other, meeting in the middle of my cutting board.

When I first tried it, it felt like a remix of familiar comfort food, lighter yet richer, nostalgic yet new.

I think that’s why it sticks around. It captures:

• The thrift of classic egg salad
• The lush creaminess of guacamole
• The brightness of lemon and herbs
• The ease of a throw‑together lunch

Final Thoughts

Give this avocado egg salad a try the next time you want a fresh twist on a classic lunch.

Feel free to tweak the mix-ins and seasoning to make it exactly how you like it!

Frequently Asked Questions

Can I Make This Avocado Egg Salad Suitable for a Keto or Low-Carb Diet?

Yes, you can. I’d simply skip the bread, pile the creamy salad onto crisp lettuce leaves, maybe add bacon. I’ve done this on hot afternoons, and it feels like picnic food without the carbs.

How Can I Pack This Salad Safely for School or Work Lunches?

You can pack it safely by chilling it deeply first, tucking it into an insulated container, then nestling that in a lunchbox with an ice pack—I do this on sweltering days and everything stays cool.

Is This Recipe Safe for People With Common Food Allergies, Like Dairy or Eggs?

No, it’s not safe for egg or dairy allergies as written. I’d swap eggs for mashed chickpeas and yogurt/mayo for dairy-free versions, like I do for my niece, so everyone can dig in.

What Are Some Creative Ways to Use Leftovers Besides Sandwiches?

You’ve got options: I’d scoop it into crisp cucumber cups, spoon it over warm roasted potatoes, tuck it into lettuce wraps, or dollop it onto tortilla chips—like a lazy, sunshine-bright twist on loaded nachos.

Can I Scale This Recipe up for Meal Prep or Batch Cooking?

Yes, you can, but I’d only prep 2 days’ worth at a time. I’ve learned to store portions in tight containers, press plastic wrap on top, and add extra lemon so everything stays bright and green.