This creamy avocado egg salad is packed with healthy fats and fresh flavor! It’s the perfect lunch idea or protein-packed snack that’s ready in minutes.
The other day I came across the idea of avocado egg salad, where avocado stands in for mayonnaise in the traditional version of the popular lunch recipe. Often I’m wary of this kind of swap that promises to be “even better than the real thing.” But turns out, avocado egg salad really does taste even better than the real thing, in this cookbook author‘s opinion! (In fact, maybe I’ll put it in a future book.)
The avocado makes a creamy green sauce for the chopped eggs. Mix it with fresh chives and the zing of Dijon mustard, and it’s an absolute delight of a lunch idea or easy snack. Even our kiddos love it, which is a big win over here!
This vibrant twist on the classic ditches the mayo in favor of the heart-healthy fats of avocado, creating a spread that’s full of both flavor and nutrition. Now, Alex and I are not anti mayonnaise (in fact, it’s one of our favorite ingredients for adding flavor to dishes). But it’s always nice to have a whole fruit or vegetable stand in when you can, plus you get all those benefits of avocados like healthy fats and antioxidants (per Healthline).
The whole thing comes together in just minutes, making it a great protein-packed option for busy weekdays, post-workout snacks, or a light weekend lunch! This avocado egg salad is a great option for you if you’re in one of three scenarios:
you have an avocado ripening on the counter
you have hard boiled eggs on hand
you’re simply looking for a fun protein packed snack or lunch idea.
Tip: You can also use this same substitution concept to make avocado tuna salad.
The 5 ingredients you need for this easy lunch!
This spin I created on avocado egg salad uses only 5 ingredients, plus salt. You can customize the flavor with other add-ins, and varying up the fresh herbs is especially nice! Here’s what you’ll need for the base recipe:
Avocado: Use a very ripe avocado for this recipe for the perfect flavor and texture. An underripe avocado can add a bitter flavor to the salad.
Shallot: Minced shallot adds a delicate savory oniony flavor that’s essential to this recipe. As a substitute, you could use minced red onion. Just make sure to soak the onion in cold water for 5 to 10 minutes, then drain it in order to mellow its sharp flavor.
Chives: Chives add another hit of freshness and oniony flavor. As a substitute, you could try minced fresh parsley or basil.
Dijon mustard: Dijon mustard is key to adding a bright, tangy flavor without needing to buy a fresh lemon. It’s a flavor secret in many of our recipes!
Pro tip: Avocados can be tricky to pit safely. Here’s a video and step-by-step tutorial on how to cut an avocado.
Our top 3 tips for hard boiled eggs
You’re probably a pro when it comes to hard boiled eggs, but they can be finicky! We’ve picked up a few tricks along the way when it comes to boiling eggs. Or use purchased hard boiled eggs in a pinch!These days, it’s easy to find hard boiled eggs in the refrigerated section at your local grocery. Here are a few tips for boiling eggs:
Older eggs peel easier than fresh eggs. A dozen that’s been in the refrigerator for about 1 week are the best to use for hard boiling.
As soon as the water comes to a boil, turn off the heat! The eggs should sit in the hot water for 15 minutes to let them cook fully through.
To peel, gently tap the larger end of the egg so that the shell crushes. The bottom end of the egg has an air bubble, which makes it easier to crush the shell. Then start to peel off the shell.
Store hard boiled eggs in the refrigerator for up to 1 week in a sealed container.Keeping the eggs in their shell keeps them the freshest, so do this if you’re storing them for making into salad later.
Fresh herbs or lemon make a fun variation
There are loads of flavors that you can add to avocado egg salad to punch it up. Fresh basil or dill is perfect in an egg salad; we’re partial to dill in just about anything! Or use cilantro for another herby spin.
You can also add a spritz of lemon juice to this recipe, which helps keep the flavors green over time. Or, mix in a little of your favorite seasoning blend, from Old Bay to Everything Bagel seasoning.
How to serve avocado egg salad
This avocado egg salad is tasty right out of the bowl (we usually can’t stop sneaking bites!). Don’t think it has to be served just as a sandwich: there are many creative ideas to make this into a delicious lunch, weeknight dinner, or simple snack. Try it:
On a sandwich
On toast
Served over greens
In lettuce wraps (see the tips here for types of lettuce that work as wraps)
In a wrap
With crackers (wheat-based or gluten-free)
Storing leftovers and make ahead tips
This salad tastes best when it is freshly made, which is why we customized the recipe below to make 2 servings (double it for more using the 2x button).
You can refrigerate for up to 3 days. If storing, you may want to add a squeeze of lemon juice to preserve the green color of the avocado. Without it, the green color of the avocado does dull: it still tastes great, it just doesn’t look as appetizing!
Dietary notes
This avocado egg salad recipe is vegetarian, gluten-free, and dairy-free.
A few more of our favorite avocado recipes
Avocado toast, fries, dip: you name it! There are so many things we love to make with this healthy fruit. Here are a few of our top ideas:
This creamy avocado egg salad is packed with healthy fats and fresh flavor! It’s the perfect lunch idea or protein-packed snack that’s ready in minutes.
Pit the avocado, then remove it from the peel. Place it in a medium bowl and mash it.
Chop the hardboiled eggs, shallot, and chives and add them to the bowl.
Add the Dijon mustard and salt and stir to combine. Taste and adjust seasonings as desired. Enjoy on toast, a sandwich, or in lettuce wraps. This salad tastes best freshly made, or refrigerate for up to 3 days; if storing, you may want to add a squeeze of lemon juice to preserve the green color of the avocado.
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