Avocado Egg Salad
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This simple yet flavorful Avocado Egg Salad is a spin on your classic egg salad; but with the added creaminess from the avocado. This salad makes for a tasty and nutritious lunch that is packed in protein and healthy fats. Made with perfectly hard boiled eggs, ripe avocados, crunchy celery and red onion; and a zesty, creamy dressing.
Avocado Egg Salad
This Avocado Egg Salad is a twist on the classic egg salad with the added nutrition and creaminess from the avocado. It makes for a tasty, filling and satisfying lunch. I love having it on a lettuce for a low-carb wrap. It also makes for a great egg salad sandwich. It’s super easy and so simple to make. Yet so flavorful, creamy, with a bit of crunch from the celery and red onions. Don’t forget the zesty dressing that takes this salad to a whole other level. You will quickly find yourself making this salad over and over again!
Ingredients needed to make Avocado Egg Salad:
- Hard Boiled Eggs– Read here on how to perfectly boil your eggs every time.
- Hass Avocados– Makes this salad so creamy and an elevated way to serve a classic egg salad.
- Celery Ribs– You can skip it if you’d like but it does add a nice crunch and a subtle flavor.
- Red Onion– They add so much flavor to any egg salad.
- Mayonnaise– I like using avocado oil based.
- Lemon Juice– This adds a touch of freshness to the salad and elevates the flavors too.
- Pink Sea Salt– Adds flavor.
- Paprika– Brings your egg salad to a whole other level. Use smoked paprika for a smokey flavor if you like that.
- Dijon Mustard– Adds a nice tangy flavor that compliments the egg salad perfectly.
Equipment needed to make Avocado Egg Salad:
- Medium Saucepan– To boil the eggs in.
- Skimmer Spoon– To remove eggs from boiling water.
- Large Mixing Bowl– To prep avocado egg salad in.
- Whisk– For whisking dressing.
How to make Avocado Egg Salad:
- Step 1– Place eggs in a medium saucepan and fill up with enough water until eggs are fully covered and submerged. Place saucepan on stovetop and bring to a boil on high heat. Once water starts boiling, continue to boil eggs for 12 minutes.
- Step 2– Fill up a large mixing bowl with water and ice. Once eggs have finished boiling, turn heat off. Use a skimmer spoon to remove one egg at a time and gently place in ice bath. Leave eggs submerged in iced water for 1-2 minutes. Remove an egg and gently tap on a hard surface to make a small crack. Slowly peel shell off of egg leaving egg as smooth as possible. Repeat until all eggs are peeled.
- Step 3– While eggs are boiling, prep your other ingredients. Thinly dice onions and celery, and cube avocado. Once eggs are cooked and peeled, dice eggs.
- Step 4– In a large mixing bowl, combine mayo, lemon juice, pink sea salt, paprika and Dijon mustard. Whisk together creating a dressing. Toss all prepped veggies and eggs to bowl and making sure everything is well covered with the dressing.
- Step 5– You can chill your salad for about 20 minutes before serving if you prefer (I do), or serve as is. Serve over lettuce or tortilla for a wrap, or with bread for a sandwich.
Tips and Substitutions:
- Submerge eggs in ice water after boiling them- Submerging hot eggs in an ice bath produces a shock which causes the shell to soften and unstick from the inside. This ensures your eggs will easily peel while leaving the egg whole.
- Chill your salad for about 20 minutes before serving- In my opinion, this salad tastes better when served chilled.
- Use avocado based mayo- Tastes better and it’s healthier.
- Not a fan of mayo at all?- Substitute for Plain Greek Yogurt.
How to serve Avocado Egg Salad:
In addition to being so flavorful and creamy, this Avocado Eggs Salad is also very versatile. It can be served in many different ways.
- As is– You can serve this egg salad as is if you’s like. It’s pretty filling and tasty on its own.
- Over some toast– I love serving this avocado egg salad over some sourdough toast.
- Make a sandwich– This salad makes for a delicious and filling. sandwich.
- As a wrap– Serve in a tortilla to make an avocado egg salad wrap. Or make a lettuce wrap for a low-carb option.
- As a dip- Serve it with some crackers as a dip.
Variations:
- Give it a a smokey flavor– Use smoked paprika instead of regular paprika.
- Add pickles– Chop up some pickled and throw them in there.
- Add pickled jalapeños– Chop them into small pieces and throw in your avocado egg salad.
- Top with pickled onions– Adds so. much flavor!
- Garnish with fresh herbs– Fresh herbs add more flavor and make for a beautiful garnish. Fresh parsley, dil, chives, or cilantro are great in this avocado salad.
Avocado Egg Salad FAQ’s:
What is the best method to make hard boiled eggs?
To get perfectly hard boil eggs, place eggs in a medium saucepan and fill up with enough water until eggs are fully covered and submerged. Place saucepan on stovetop and bring to a boil on high heat. Once water starts boiling, continue to cook eggs for 12 minutes.
Fill up a large mixing bowl with water and ice. Once eggs have finished cooking, turn heat off. Use a skimmer spoon to remove one egg at a time and gently place in ice bath. Leave eggs submerged in iced water for 1-2 minutes. Remove an egg and gently tap on a hard surface to make a small crack. Slowly peel shell off of egg leaving egg as smooth as possible. Repeat until all eggs are peeled.
You can find more details on this method of cooking hard boiled eggs in our How to Perfectly Boil Eggs post.
How do you know if an avocado is ripe?
When shopping for your avocados, feel how hard they are. If they are really hard then they’re not ripe enough. If they’re too soft, then they’re already starting to rot on the inside. Chances are that avocado will be black and not taste good.
Another great way you can tell if an avocado is ready to be used; is simply by removing the stem right at the bottom. This will show you the color of the inside of the avocado. If it looks kind of yellowish then it’s not ready. Brownish means it has started to go bad. You want a bright green shade!
Will the avocado start to brown?
Yes. Avocado will start browning the longer the egg salad sits. The lemon juice in the salad will slow down the browning. Save the pit of your avocado and place it inside the salad before you serve it. This will prevent the avocado from browning even longer.
Storing Avocado Egg Salad:
This avocado egg salad is best when served right away. If you have some leftover, place it in an airtight container. Keep it refrigerated for up to 1-2 days. The lemon juice will slow down the browning of the avocado. Save the pit of your avocado and place it inside the salad as it sits in the fridge. This will prevent the avocado from browning even longer.
Did you like this Avocado Egg Salad? You may also like these other salad recipes:
- Tuna Apple Salad
- Chicken Salad with Grapes and Walnuts
- Quinoa Chickpea Salad
- Southwest Chicken Salad
- Loaded Burger Bowls
- Easy Veggie Pasta Salad
- Classic Macaroni Salad
- Strawberry Poppy Seed Salad with Grilled Chicken
- Adobo Steak and Avocado Salad
Avocado Egg Salad
Ingredients
- 6 hard boiled eggs
- 2 hass avocados
- 2 celery ribs
- 1/2 red onion
- 3 tbsp mayo
- 3 tbsp lemon juice
- 1/2 tsp pink sea salt
- 1/2 tsp paprika
- 1 tsp dijon mustard
Instructions
Place eggs in a medium saucepan and fill up with enough water until eggs are fully covered and submerged. Place saucepan on stovetop and bring to a boil on high heat. Once water starts boiling, continue to boil eggs for 12 minutes.
Fill up a large mixing bowl with water and ice. Once eggs have finished boiling, turn heat off. Use a skimmer spoon to remove one egg at a time and gently place in ice bath. Leave eggs submerged in iced water for 1-2 minutes. Remove an egg and gently tap on a hard surface to make a small crack. Slowly peel shell off of egg leaving egg as smooth as possible. Repeat until all eggs are peeled.
While eggs are boiling, prep your other ingredients. Thinly dice onions and celery, and cube avocado. Once eggs are cooked and peeled, dice eggs.
In a large mixing bowl, combine mayo, lemon juice, pink sea salt, paprika and Dijon mustard. Whisk together creating a dressing. Toss all prepped veggies and eggs to bowl and making sure everything is well covered with the dressing.
You can chill your salad for about 20 minutes before serving if you prefer (I do), or serve as is. Serve over lettuce or tortilla for a wrap, or with bread for a sandwich.
Recipe Notes
Tips and Substitutions:
- Submerge eggs in ice water after boiling them- Submerging hot eggs in an ice bath produces a shock which causes the shell to soften and unstick from the inside. This ensures your eggs will easily peel while leaving the egg whole.
- Chill your salad for about 20 minutes before serving- In my opinion, this salad tastes better when served chilled.
- Use avocado based mayo- Tastes better and it’s healthier.
- Not a fan of mayo at all?- Substitute for Plain Greek Yogurt.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
