Avocado Egg Salad – Downshiftology

Avocado egg salad is a healthy twist on the classic egg salad recipe with creamy avocado and fresh herbs. Enjoy it on a bright spring or summer day!

A bowl of avocado egg salad. — *Photo: Gayle McLeod*

Why You’ll Love This Avocado Egg Salad

A big container of egg salad is one of those recipes I always have prepped in my fridge during the spring and summer. I can dollop it onto crispy toast for breakfast, wrap it with lettuce leaves for lunch, or make a loaded salad with chopped leafy greens and extra veggies for dinner. But as many of you know, I also love making variations of my favorite recipes, and that’s where this avocado egg salad recipe comes in. Think of it as a California spin on the classic! Here’s why I think you’ll love it too:

It’s extra nutritious: Avocados are one of my favorite ingredients for healthy fats (they help to keep you full for longer), fiber, and potassium.
Less mayonnaise, more avocado: When added to egg salad, avocados bring a naturally creamy texture that blends beautifully with the hard-boiled eggs, reducing the need for extra mayonnaise.

Avocado Egg Salad Ingredients

Avocado and Red Onion: Grab perfectly ripe avocados if possible! You could also swap in green onions if you don’t have red onions.
Hard-Boiled Eggs: Make sure to follow my hard-boiled eggs method for perfectly cooked eggs.
Mayonnaise: You don’t need that much in this recipe, just a dollop! But for an optional swap, you could also use sour cream or yogurt (and opt for dairy-free on those as well).
Fresh Herbs: I’m using chives and parsley, but you could also use cilantro, basil, or tarragon. Have fun with the flavors!
Lemon Juice: A must-have for a bright pop of zing.

Find the printable recipe with measurements below.

Avocado egg salad ingredients in a bowl.

How to Make Avocado Egg Salad

Mix everything together. It’s as easy as adding all the ingredients to a bowl and stirring them all together. Then, taste test to see if you need more salt or pepper to round out the flavors.
Serve and enjoy. I always like to eat this avocado egg salad straight out of the bowl when it’s freshly made. But you can top it on your favorite bread or wrap it with lettuce for a low-carb, high-protein meal.

Recipe Tips

Don’t over-boil the eggs. If you’ve ever gotten that green tinge around the yolk, odds are you’ve over-boiled the eggs. For perfect results every time, be sure to check out my hard-boiled egg tutorial.
Don’t over-mash the avocado. Avocados are naturally creamy, and as soon as you stir everything together, they’ll start to break down. Plus, it’s always nice to have this salad a little more chunky, rather than the texture of guacamole.

How To Store

This recipe is best made fresh, but you can store it in the fridge for 1 to 2 days. That’s less than regular egg salad, because after two days, the avocados will start to oxidize and turn brown.

More Healthy Salad Recipes

If you make this avocado egg salad recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

Avocado egg salad is a delicious spin on the traditional egg salad recipe and perfect for spring or summer. Watch the video above to see how quickly it comes together!

Mix together. Add the avocado, eggs, red onion, mayonnaise, chives, parsley, lemon juice, salt, and pepper, to a mixing bowl and stir to combine.
Serve and enjoy. Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

Storage tip: This is best made fresh, but it will last for 1 to 2 days in the fridge.
Make sure to watch my hard boiled egg tutorial for the best hard boiled eggs (every time).
I also give tips on my guacamole recipe video for picking the best avocados without brown spots on the inside.
This recipe is included as part of my Summer Meal Prep series. Make sure to watch that video for more delicious recipe ideas!

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Recipe originally posted August 2018, but updated to include new photos and information for your benefit!