Avocado Egg Salad
142 Comments
Apr 14, 2025
This post may contain affiliate links. See my disclosure policy.
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!
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.
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
- Pesto Chicken Salad: A green spin on my chicken salad.
- Broccoli Salad: A classic potluck recipe.
- Greek Salad: A crisp, veggie-heavy salad.
- Caesar Salad: With roasted chickpeas instead of croutons!
- Cobb Salad: A much-loved American salad.
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.
Avocado Egg Salad Recipe
Description
Video
Equipment
- Glass Mixing Bowls My favorite set of nesting mixing bowls!
- chef's knife A go-to chef's knife in my kitchen.
Ingredients
- 1 large avocado, peeled, pitted and finely diced
- 3 hard boiled eggs, roughly chopped
- 2 tablespoons red onion, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- kosher salt and ground black pepper, to taste
- Optional: lettuce leaves for serving
Instructions
- 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.
Lisa’s Tips
- 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!
Nutrition
©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!
Love this recipe so much! Really easy to make and healthy! I had this 3 days in a row !!
Sounds like you’ve got a new favorite egg salad. Enjoy, Selena!
This is a gorgeous salad and we had it in taco pockets. Very easy and quick to make. I think I prefer it to my potato and egg salad. Thank you Lisa.
I’m sure this avocado egg salad tasted amazing in taco pockets! Now you have another great salad to add to your rotation. Enjoy!
I used red cabbage instead of onion and added cilantro. Loved it on a toast!
Sounds great with red cabbage and cilantro mixed in Leyla. Enjoy!
This was so yummy on a toasted bagel for breakfast! 🥰 Your tutorial on boiling eggs is great! Thank you!
I’m sure this egg salad tasted amazing on a bagel, Jen! Glad the egg tutorial was helpful too.
Hi,
Can you make a batch and keep in the fridge for a few days or will that make the avocado turn brown?
Thanks
Hi Nadia – unfortunately, the avocado will start to brown.
DELICIOUS!!!!! Would recommend. Easy to make.
So glad you loved this avocado egg salad!
Just made this recipe for lunch. The best ever, fresh parsley and chives. A real keeer.
Hi Terry – I’m so glad you’re loving this avocado egg salad!
I’ve never really been a big fan of egg salad….until now! Excellent recipe! It makes the perfect amount for the two of us to share for lunch. Thank you Lisa
Hi Mary – I’m glad this avocado egg salad changed your mind!
ITS SOOOO GOODDD !!!! I made this as a quick lunch and it was SO delicious yet filling. highly recommend 💞💞
It really is the perfect lunch recipe. So happy you loved it!
This will change how I make deviled eggs forever! I will combine the two recipes and voila! With the avocado & lemon, as well as other ingredients, this creamy, tasty, but still easy- the results are marvelous!
Hi KJ – Happy to hear you love this avocado egg salad!
Arrived at your site looking for a traditional egg salad but found this recipe, and I’m so glad I did. The creaminess was wonderful. I made it with fresh chives from my garden, cilantro and basil. It was like a green goddess egg salad.
Hi Josie – Happy to hear you love this avocado version!
Eggcellent! :)
This recipe just made me fall in love with avocados.
Hi Laura – Happy to hear you love this avocado egg salad!
Excellent!
Happy to hear you’re loving this avocado egg salad, Peggy!
Wow! This looked so good I had to try it. I only had 2 eggs and it was still perfect. I ate about 1/3 of it on a slice of toasted 12 grain bread. Can’t get much healthier AND tastier than that! I didn’t have any fresh herbs but it was still fantastic.
Glad you gave this salad a try and loved it, Gail!
Will half of this keep in the fridge for the following day, thank you.
Yes, you can store this for up to 2 days!
Delicious and refreshing! Used a tiny bit of smoked pink sea Himalayan salt, cilantro p/o parsley,scallions p/o chive 1 heaped T mayo,freshly grnd black ppr and jamaican curry pdr. Served over toasted sour dough. Will definitely make again!
Glad you enjoyed this avocado egg salad!
How many servings does this make?
You can always find the number of servings in the recipe card down below ;) This recipe makes 2 servings.
Absolutely addicted to this recipe. I will never eat regular egg salad again.
Glad you’re loving this variation Chris!
Fantastic! Added to my favorites. Can’t wait to share with others.
I must try this egg salad. Never thought of mixing it w/avocado. Sounds yummy.
Hope you enjoy!
Love this egg salad. Sometimes I go crazy and add some chopped pickles (or relish), a little mustard, a little worcestershire sauce, and a little cayenne. I always use plain, whole milk yogurt rather than mayo. Makes a great sandwich or over lettuce and other greens or as a deviled egg.
Glad you’re loving this avocado egg salad Elan!
Kick It up a notch with tuna or salmon!
This is a great recipe! I love avocado and eggs so this is a great combination.
Avocado and eggs are simply the best combo ever!
Thankyou for the tips and showing ingredients and instructions, this may help me for our presentation report in our school.