Avocado Egg Salad- here’s our take on classic egg salad. We don’t like to add too many ingredients to it — a little mayo, some celery, and fresh herbs are all we need.
We were pleased with the classic, but then we stumbled onto this version with avocado. I mean we already love combining avocado and egg, so this avocado egg salad was a natural progression, right? The notion of combining two of our favorite ingredients into one creamy and easy egg salad made us giddy.
Easy Avocado Egg Salad // Avocado adds an angle to classic egg salad. Try our quick and easy avocado egg salad recipe with celery, fresh herbs, and lemon juice.
I’ve already said it, but I’m going to say it again, this recipe is really simple! Simply mash avocado with a little bit of mayonnaise then stir in chopped hard-boiled eggs, celery, lemon juice, and herbs. We like the extra moisture and creaminess the mayo adds, but if you wish to keep this mayo-free, no problem, just leave it out or substitute with plain yogurt. Should you choose wind up adding it, consider using homemade mayonnaise — here’s our easy mayo recipe with plenty of tips to help you make it.
How to Make Quick and Easy Avocado Egg Salad
When you stir everything together, try to help keep things a little chunky. Then, season with salt and pepper and enjoy as you’d any egg salad. We like to create open-faced sandwiches, but spooning this together with a big salad would also be delicious.Print
Avocado Egg Salad
Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up. If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt. #avocado #salad
- Prep Time: 5 minutes
- Cook Time: 15 Minutes
- Total Time: 20 Minutes
- Yield: 2 1x
- Category: Salad
- Cuisine: American
- 1 medium avocado, pitted and peeled
- 2 tablespoons light mayonnaise, or Greek yogurt (try our homemade mayonnaise recipe)
- 1 1/2 teaspoons fresh lemon juice
- 4 hard-boiled eggs, peeled and chopped
- 1 medium-length celery stalk, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped chives, parsley or dill
- Salt and fresh ground black pepper, to taste
Mash avocado, mayonnaise, and lemon juice together in a medium bowl. Stir in the eggs, celery, and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).
- To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch (2 1/2 cm) of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking. A full tutorial with photographs can be found here: How to Cook Hard Boiled Eggs.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We did not include any bread in the calculations.