If you’re searching for a fresh twist on a classic comfort food, this Avocado Egg Salad Recipe is about to become your new best friend in the kitchen. Creamy avocado brings a velvety richness that perfectly complements the tender chopped eggs, while a hint of tangy lemon juice and Dijon mustard wakes up every bite. It’s a delightfully simple, healthy, and satisfying dish that’s quick enough for a midweek lunch yet special enough to impress anyone at the table. Trust me, once you try this, you’ll never look at egg salad the same way again!
Ingredients You’ll Need
These ingredients are delightfully simple but absolutely essential. Each one plays a key role in delivering the perfect balance of taste, texture, and color that makes this Avocado Egg Salad Recipe so irresistible.
- 6 hard-boiled eggs: Chopped for that classic egg salad texture and protein-packed goodness.
- 1 ripe avocado: Mashed to creamy perfection, it adds healthy fats and a rich flavor.
- 2 tablespoons mayonnaise (or Greek yogurt): Provides smoothness and a gentle tang—choose Greek yogurt for a lighter option.
- 1 teaspoon Dijon mustard: Adds a subtle spice and depth of flavor that balances the creaminess.
- 1 tablespoon lemon juice: Keeps the avocado bright and adds a refreshing zing.
- 2 tablespoons chopped fresh chives or green onions: Brings a mild onion bite and vibrant green color.
- Salt and pepper to taste: Essential seasonings that enhance all the other flavors.
- Optional: pinch of paprika or red pepper flakes: Adds a smoky or spicy kick if you like a little heat.
How to Make Avocado Egg Salad Recipe
Step 1: Prepare the Avocado Base
Start by mashing the ripe avocado in a medium-sized bowl with the lemon juice until mostly smooth. This not only makes the avocado creamy but also prevents it from browning too quickly. The citrus flavor brightens the salad and balances the richness wonderfully.
Step 2: Add the Creamy Mix-Ins
Mix in the mayonnaise (or Greek yogurt) and Dijon mustard into the mashed avocado until everything is well combined. This creates a luscious, tangy dressing that coats the eggs perfectly without overpowering their natural flavor.
Step 3: Fold in Eggs and Chives
Gently fold the chopped hard-boiled eggs and fresh chives into the avocado mixture. Be careful not to mash the eggs too much—you want distinct chunks for texture and visual appeal that make every bite exciting.
Step 4: Season and Spice
Season with salt and pepper to your liking, then sprinkle a pinch of paprika or red pepper flakes if you want to add a touch of warmth and color. Stir lightly to distribute the flavors evenly.
Step 5: Serve Immediately or Chill
This avocado egg salad is best enjoyed fresh for that vibrant taste and creamy texture, but if needed, cover tightly with plastic wrap pressing directly on the surface to avoid browning and refrigerate for up to one day.
How to Serve Avocado Egg Salad Recipe
Garnishes
A sprinkle of extra chopped chives or a dusting of paprika right before serving elevates this salad’s presentation and adds an extra pop of color and flavor. Fresh herbs like dill or parsley also work beautifully for garnish.
Side Dishes
This salad pairs wonderfully with crisp mixed greens or crunchy celery sticks if you want a light meal, or serve it alongside your favorite soup or hearty grain salad for a more substantial lunch or dinner experience.
Creative Ways to Present
Try serving the Avocado Egg Salad Recipe stuffed inside ripe tomatoes or avocado halves for a stunning appetizer. It also makes a fantastic filling for sandwiches, wraps, or atop toast sprinkled with microgreens for a trendy breakfast or snack.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container, pressing plastic wrap directly over the surface to minimize browning. For best taste and freshness, enjoy within one day.
Freezing
This Avocado Egg Salad Recipe doesn’t freeze well due to the avocado’s texture change after thawing, so it’s best to prepare only what you plan to eat within 24 hours.
Reheating
Since this is a cold salad, reheating isn’t necessary or recommended. Simply give it a gentle stir before serving if it has chilled in the fridge.
FAQs
Can I substitute avocado with something else in this recipe?
While avocado provides that creamy texture and healthy fats, you could try mashed peas or hummus for a different twist, but the flavor and consistency will change significantly from the classic Avocado Egg Salad Recipe.
Is it okay to use store-bought mayonnaise?
Absolutely! Store-bought mayonnaise works just fine here, but if you prefer a fresher or lighter option, Greek yogurt is a fantastic substitute and keeps the salad creamy with fewer calories.
How do I keep the avocado from turning brown?
Mixing the avocado with lemon juice immediately helps slow browning. Also, pressing plastic wrap directly onto the salad before storing prevents air exposure, keeping it green and fresh for longer.
Can I add other vegetables or ingredients to this salad?
Definitely! Diced celery, red onion, or even chopped pickles add great crunch and flavor, but be sure to adjust seasonings to balance these new elements in your perfect Avocado Egg Salad Recipe.
Is this recipe suitable for meal prepping?
It’s best made fresh or within a day of preparation. The creamy avocado base doesn’t hold up well for multi-day meal prep due to browning and texture changes, so plan accordingly for the best taste.
Final Thoughts
There’s something wonderfully comforting and fresh about this Avocado Egg Salad Recipe that makes it a joy to eat anytime. Whether you’re assembling a quick lunch or looking to brighten your meal rotation, this creamy, flavorful salad hits all the right spots. Give it a try, share it with friends, and watch it become a favorite you’ll return to again and again.
Print
Avocado Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free,Vegetarian
Description
A creamy and nutritious Avocado Egg Salad perfect for a quick lunch or a healthy snack. This recipe combines the richness of ripe avocado with protein-packed hard-boiled eggs, flavored with Dijon mustard, lemon juice, and fresh chives for a delicious and gluten-free salad.
Ingredients
Main Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled, pitted, and mashed
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives or green onions
- Salt and pepper to taste
- Optional: pinch of paprika or red pepper flakes
Instructions
- Mash the Avocado: In a medium bowl, mash the ripe avocado with the lemon juice until mostly smooth to prevent browning and add a fresh citrus flavor.
- Mix in Dressing: Add mayonnaise (or Greek yogurt) and Dijon mustard to the mashed avocado and mix until well combined, creating a creamy dressing base.
- Combine with Eggs and Chives: Fold in the chopped hard-boiled eggs and fresh chives or green onions, gently stirring to coat all pieces evenly without breaking the eggs apart.
- Season: Season the egg salad with salt and pepper to taste. For added flavor and a hint of spice, sprinkle with paprika or red pepper flakes if desired.
- Serve: Serve immediately on toast, inside a sandwich, or over a bed of fresh greens for a light meal.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise.
- To keep the salad green longer, press plastic wrap directly onto the surface before refrigerating.
- Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
