Dinner

Best Avocado Egg Salad Recipe

Byluca Carter November 9, 2025November 9, 2025

Introduction

This avocado egg salad combines creamy mashed avocado with perfectly boiled eggs and fresh herbs for a light and satisfying lunch. It’s a quick, healthy twist on classic egg salad that’s loved by kids and adults alike.

This close-up image shows a creamy avocado salad with soft yellow-green mashed avocado forming the base layer. Mixed within are chopped pieces of hard-boiled eggs with bright yellow yolks and white edges scattered throughout. Small cubes of reddish-purple onion add a pop of color against the creamy mixture. Fresh green cilantro leaves are sprinkled across, adding texture and a hint of freshness. The overall look is creamy with soft lumps and vibrant, natural colors blending together on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp mayonnaise (preferably Hellmann’s)
Lettuce leaves (optional, for serving)

1 tbsp fresh chives, chopped
2 tbsp red onion, finely chopped

3 hard-boiled eggs, finely chopped
1 large avocado, diced into 1/2-inch pieces

1 tsp fresh lemon juice
Black pepper, to taste
1 tbsp parsley, chopped

Salt, to taste

Instructions

Step 1: Place the diced avocado, chopped hard-boiled eggs, red onion, chives, and parsley into a mixing bowl.
Step 2: Add the mayonnaise, fresh lemon juice, salt, and black pepper. Stir gently until the ingredients are well combined but still chunky for texture.

Step 3: Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
Step 4: Serve immediately on lettuce leaves for a low-carb option or as a sandwich filling with your favorite bread.

Tips & Variations

Use ripe Hass avocados that yield slightly when gently squeezed for the creamiest texture.

Swap red onion with shallots, green onions, or finely diced celery for a different crunch and flavor.
Replace mayonnaise with Greek yogurt, mashed cottage cheese, or hummus for a different creamy variation.
Add dried herbs if fresh herbs aren’t available—about 1 teaspoon each works well.

Use lime juice or vinegar instead of lemon juice, but start with half the amount if using vinegar as it’s stronger.
Serve the salad on cucumber slices, inside hollowed tomatoes, or wrapped in tortillas for variety.

Storage

Store the avocado egg salad in an airtight container, pressing plastic wrap directly onto the surface to minimize browning. It will keep for up to 24 hours in the refrigerator. If browning appears, simply scrape off the top layer before serving. For best freshness, prepare the eggs and chopped herbs ahead of time and mix with fresh avocado just before eating.

How to Serve

The image shows a white bowl filled with chunky guacamole mixed with small pieces of boiled egg, visible by the white and yellow bits scattered throughout. The guacamole is light green with a creamy texture, and there are small cubes of red onion adding purple pops around the bowl. Green herbs like chopped cilantro and green onions are sprinkled on top, giving it a fresh look. The bowl rests on a surface with a white marbled texture, and there is a blurred green leafy background behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this avocado egg salad ahead of time?

You can boil eggs and chop the herbs up to three days in advance, but it’s best to mix in the avocado just before serving to prevent browning and maintain freshness.