avocado egg salad

This avocado egg salad is a creamy, lemony, vibrant twist on a classic recipe. It’s packed with fresh herbs and buttery chunks of avocado!

News flash! Egg salad doesn’t have to be frumpy.

We toss hard boiled eggs with an herby, lemony mayonnaise and buttery chunks of avocado. The result is an avocado egg salad that is bright, fresh, and modern.

You’ll want to serve this at your weekend brunch, take it on a picnic, or make it for an inspiring weekday lunch. 

It’s deliciously creamy, tangy, and vibrant. We especially love how the lemons and herbs balance out the rich avocado-- it keeps you coming back for more!

Keep reading to learn how to serve this egg salad with avocado, how long it lasts, and how to tweak the recipe to make it your own.

avocado egg salad ingredients:

how to make an avocado egg salad:

1. Combine mayo, herbs, zest, lemon juice, salt, and pepper.
2. Mix in hard-boiled eggs and avocado.
3. Mash until desired consistency is reached.
4. Add more lemon juice or salt, if needed.
5. Enjoy immediately!

how to serve this salad:

• On lettuce leaves (keto!)
• Spread it on toast
• Scoop it in a wrap (add sliced turkey for extra protein)
• In a sandwich with seedy bread and butter lettuce
• Spoon it into scooped-out tomato halves
• Open-faced sandwich (juicy tomato slices and bacon, anyone?)
• Spread it on crunchy crackers
• As a dip, with endive leaves and bell peppers
• Spread it on sliced cucumbers
• Scoop it on top of your favorite lettuce salad

make this avocado egg salad your own:

• Swap the mayo for plain Greek yogurt to make a tangier, healthier version
• Add a minced jalapeño, swap lime juice for lemon, and stick to cilantro for a southwest version
• Stir in chopped tomatoes and crunchy bacon
• Mix in minced radishes, celery, or bell peppers for extra crunch
• Toss in capers or finely diced pickles for briny flavor
• Mix in chopped poached shrimp, roasted chicken, or canned tuna

can I make an avocado egg salad ahead of time?

This salad is best eaten right away. Parts of it can be prepped ahead, though, so assembly is super quick:

• Eggs can be cooked and peeled a day or two ahead of time; store in an airtight container in the fridge until ready.
• The herby mayonnaise can be made a day ahead; store in an airtight container in the fridge until ready.

Overtime, the avocados in the salad WILL brown. It’s inevitable. Lemon juice slows the oxidation, but it won't prevent it.

You can extend the life a bit by smooshing the finished egg salad into a storage container and pressing plastic wrap over the whole surface. Any pockets of air will brown, so smash it down to make an air-tight cover.

Enjoy it cold or at room temperature!

more tips:

• Mince the herbs so you get flavor throughout the salad without big pieces sticking out.
• Cube the avocado and gently mix it into the salad, rather than mashing it all into a paste. The buttery chunks of avocado are a great textural addition to the salad!
• If it tastes a little bland, add more lemon or salt. Both avocados and eggs can handle a lot of salt, so combined, you might need an extra pinch to get the flavors to pop.
• Use ripe avocados! They’re perfectly ripe when the avocado is dark purplish-black, when it feels firm all over yet gives a bit when you press on it, and when the stem cap easily comes off.

more salads with avocado to try!

cucumber avocado salad

warm potato salad

butter lettuce salad

southwest quinoa salad

Print