Avocado Egg Salad (Creamy, Fresh & Healthy)
Avocado egg salad is a fresh, flavorful twist on the classic egg salad recipe. By replacing most (or all) of the mayonnaise with ripe avocado, this version is naturally creamy, rich in healthy fats, and packed with nutrients. The result is a satisfying dish that feels indulgent while still being light and wholesome.
Perfect for sandwiches, wraps, salads, or quick lunches, avocado egg salad comes together in minutes and uses simple ingredients you may already have on hand. Whether you’re looking for a healthier alternative to traditional egg salad or just want to try something new, this recipe is sure to become a favorite.
Why You’ll Love This Avocado Egg Salad
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Naturally creamy without heavy mayonnaise
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Quick and easy to make in under 20 minutes
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Nutritious and filling with protein and healthy fats
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Versatile for sandwiches, bowls, or lettuce wraps
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Fresh and flavorful with minimal ingredients
Ingredients
Serves 4
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6 large eggs
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2 ripe avocados
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1 tablespoon fresh lemon juice or lime juice
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1 teaspoon Dijon mustard
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¼ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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¼ teaspoon garlic powder
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2 tablespoons finely chopped red onion
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1 tablespoon chopped fresh parsley or cilantro
Optional add-ins:
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1 tablespoon mayonnaise or Greek yogurt (for extra creaminess)
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1 tablespoon chopped dill or chives
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A pinch of paprika or chili flakes
Equipment Needed
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Medium saucepan
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Mixing bowl
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Fork or potato masher
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Knife and cutting board
How to Make Avocado Egg Salad
Step 1: Cook the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring to a gentle boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
Transfer the eggs to an ice bath or cold running water to cool. Once cooled, peel the eggs and set aside.
Step 2: Prepare the Avocado
Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Add the lemon or lime juice and mash gently with a fork until mostly smooth but still slightly chunky.
Tip: The citrus juice helps prevent the avocado from browning and adds brightness to the flavor.
Step 3: Chop the Eggs
Roughly chop the peeled eggs and add them to the bowl with the mashed avocado. Use a fork or spoon to gently combine, being careful not to overmix.
Step 4: Season the Salad
Add the Dijon mustard, salt, black pepper, garlic powder, red onion, and fresh herbs. Stir gently until everything is evenly combined. Taste and adjust seasoning as needed.
If you prefer a creamier texture, stir in a small amount of mayonnaise or Greek yogurt.
Step 5: Chill or Serve
Avocado egg salad can be served immediately, or chilled for 15–30 minutes to allow the flavors to meld. Keep covered until ready to serve.
Tips for the Best Avocado Egg Salad
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Use ripe avocados: They should yield slightly when pressed
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Don’t overmix: Keep some texture for the best mouthfeel
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Season gradually: Avocados need salt to bring out their flavor
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Add citrus: This keeps the salad bright and fresh
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Serve fresh: Best enjoyed the same day it’s made
Serving Ideas
Avocado egg salad is incredibly versatile. Try serving it:
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On toasted bread or whole-grain sandwiches
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In lettuce wraps for a low-carb option
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Stuffed into pita pockets or wraps
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Over mixed greens as a protein-rich salad
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With crackers or veggie sticks as a snack
Variations and Add-Ins
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Spicy: Add chopped jalapeño or hot sauce
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Mediterranean: Add chopped olives and cucumbers
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Protein boost: Mix in cooked chickpeas or shredded chicken
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Extra crunch: Add diced celery or radishes
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Herb-forward: Increase fresh herbs like dill or basil
Storage Tips
Because avocado oxidizes quickly, this salad is best eaten fresh.
Refrigerator:
Store in an airtight container for up to 24 hours. Press plastic wrap directly onto the surface to minimize browning.
Meal prep tip:
Prepare the eggs ahead of time and mix with avocado just before serving.
Frequently Asked Questions
Can I make avocado egg salad without mustard?
Yes. Mustard adds tang, but you can omit it or replace it with a splash of vinegar.
Is this recipe keto-friendly?
Yes. It’s naturally low in carbohydrates and high in healthy fats.
Why did my salad turn brown?
Avocado oxidizes when exposed to air. Lemon juice and airtight storage help slow this process.
Final Thoughts
Avocado egg salad is a simple, nourishing recipe that delivers big flavor with minimal effort. It’s creamy without being heavy, fresh without being bland, and versatile enough for any meal of the day. Whether you enjoy it for lunch, breakfast, or a light dinner, this recipe is a delicious way to upgrade a classic favorite.