This easy avocado egg salad needs just 5 ingredients and 5 minutes for the creamiest egg salad!
Holly’s Recipe Highlights
- Flavor: This avocado egg salad is rich and creamy with a bright, zesty hint from lemon, a subtle savory kick from green onion, and the comforting, buttery flavor of perfectly cooked eggs.
- Recommended tools: An avocado slicer and an egg slicer will make meal prep even easier.
- Time-Saving Tip: I like to batch-cook eggs at the start of the week so I can whip up this salad in minutes for quick, satisfying lunches all week long.
- Serving Suggestions: I love serving this creamy avocado egg salad in crisp romaine cups or on cucumber “chips” for a low-carb twist, and sometimes I even turn it into BLT egg salad lettuce wraps for a flavor-packed meal.
Bright and Creamy Ingredients
- Eggs: Chop eggs while cold for clean, firm pieces. Roughly chop for a rustic texture, or dice for a creamy, more spreadable consistency.
- Filling: Mayonnaise provides the creamy base. For a tangy twist, swap with Greek yogurt, or use half mayonnaise and half yogurt for balanced texture and flavor.
- Avocado: Use ripe but not mushy avocado. Slightly firm avocados stay chunkier and will hold their texture better.
- Variations: For extra flavor and texture, try adding Dijon mustard for a sharper, deli-style vibe. Chopped celery adds the perfect crunch, while crumbled bacon creates a BLT-inspired twist.
How to Make Avocado Egg Salad
- Mash avocado with lemon juice and mayonnaise in a bowl.
- Fold in chopped eggs and green onions (full recipe below).
- Season to taste. Serve immediately.
Holly’s Eggs-pert Tips
- Use fully cooled eggs so the avocado stays thick and bright.
- Mash the avocado first, then fold in eggs gently to keep it chunky.
- Add a tiny pinch of extra lemon juice before serving for a bright flavor.
- For meal prep, cook eggs ahead of time and mash avocado just before eating, then stir together.
- Press plastic wrap directly onto the surface of the egg salad when storing. This will help prevent the salad turning brown.
- If it tastes flat, add a pinch of salt first, then a squeeze of lemon.
- For a low-carb option, serve in romaine leaves or on cucumber rounds for crunch.
Keep It Fresh Longer
- This avocado egg salad is best eaten immediately since avocado browns quickly.
- Keep in an airtight container in the refrigerator up to 1 day for best color and texture. Press plastic wrap directly on the surface before sealing.
- Do not freeze, the avocado texture turns watery and grainy after thawing.
Avocado Lover's Menu
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Avocado Egg Salad
Creamy avocado egg salad comes together in 5 minutes with lemon, mayo, and green onion for a flavorful, filling lunch.
Equipment
Ingredients
- 1 avocado
- 1 teaspoon lemon juice
- 2 tablespoons mayonnaise
- 4 hard-boiled eggs peeled and chopped
- 1 green onion sliced
- salt & pepper to taste
Instructions
- Mash avocado, lemon juice and mayonnaise together in a medium bowl.
- Stir in eggs and green onion until combined. Season with salt & pepper to taste.
Notes
- Best if eaten immediately. Leftovers don’t keep well because the avocado will brown.
Nutrition Information
Calories: 414kcal | Carbohydrates: 10g | Protein: 15g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 379mg | Sodium: 241mg | Potassium: 640mg | Fiber: 7g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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