Name: Avocado Egg Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 large hard boiled eggs, cooled, peeled and roughly chopped; 2 tablespoons fresh dill, chopped; 2 tablespoons scallions, chopped; 1/2 cup chopped celery (about 2 ribs); 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 medium ripe avocados, peeled and pit removed; 1 lemon

Jump to Recipe· 4.3 from 12 reviews

If you’re looking for a fresh twist on a classic, the Avocado Egg Salad Recipe is an absolute game changer. This creamy, delightful salad takes the beloved comfort of traditional egg salad and upgrades it with smooth, buttery avocados that bring a rich texture and a subtle, nutty flavor. It’s easy to whip up in under 30 minutes and bursts with freshness from dill, scallions, and lemon that brighten every bite. Whether you’re packing a lunch or preparing a casual get-together dish, this recipe is my go-to for something both wholesome and incredibly satisfying.

Ingredients You’ll Need

A white bowl is filled with a chunky green mixture that looks soft and mixed, with visible small pieces of white and light yellow chunks mixed in, likely egg. On top, there are some green leafy sprigs for garnish. The bowl is placed on a white marbled surface with a blurred background including white eggs, a dark avocado, and a toasted sandwich. photo taken with an iphone --ar 4:5 --v 7

Getting the perfect balance in your Avocado Egg Salad Recipe starts with simple, fresh ingredients that each bring their own magic. Every component here plays a key role — from the protein-packed eggs to the creamy avocados and crisp celery adding the ideal texture and flavor contrast.

6 large hard boiled eggs: The star source of protein and a creamy base once chopped.
2 tablespoons fresh dill: Adds a fragrant, herbal brightness that lifts the salad.
2 tablespoons scallions: Provide a mild onion bite that’s not overpowering but perfectly crisp.
1/2 cup chopped celery: Delivers a satisfying crunch and fresh green color to balance the creaminess.
1/2 teaspoon kosher salt: Enhances all the natural flavors without making it salty.
1/4 teaspoon ground black pepper: Offers a gentle heat and depth to the dish.
2 medium ripe avocados: The creamy, luscious ingredient that replaces mayo and adds healthy fats.
1 lemon: Its juice helps prevent avocado browning and adds a zesty tang.

How to Make Avocado Egg Salad Recipe

Step 1: Prepare and Combine the Veggies and Eggs

Start by placing your peeled and roughly chopped hard-boiled eggs into a large bowl. Add the freshly chopped dill, scallions, celery, kosher salt, and pepper right away. Stir these ingredients gently so they start mingling without breaking down the eggs too much. This step lays down the foundation of flavor and texture you’re building on.

Step 2: Mash the Avocado with Lemon Juice

In a separate small bowl, add your ripe avocados and squeeze the juice of one lemon over them. The lemon juice not only brightens the flavor but also slows the avocado from browning too quickly. Use a fork to mash the avocado until it’s mostly smooth but still has a few satisfying chunks left for a bit of bite.

Step 3: Mix Together for Creamy Perfection

Pour the mashed avocado into the egg and veggie mixture. Stir everything together carefully so each piece of egg and vegetable gets coated in that creamy, luscious avocado. This is where your salad really comes alive, gaining rich flavor and luxurious texture without needing any extra mayo or dressing.

Step 4: Chill or Serve Immediately

You can serve your Avocado Egg Salad Recipe right away for a fresh, vibrant taste, or refrigerate it for a bit to let the flavors meld even more. It keeps well for a day or two in the fridge, but because of the avocado’s nature, it’s best enjoyed sooner rather than later for the most stunning color and flavor.

How to Serve Avocado Egg Salad Recipe

A sandwich on a white plate with three layers: the bottom layer is green lettuce, the middle layer is thick slices of red tomato, and the top layer is a chunky green avocado mixture with small white pieces. The sandwich is closed with two pieces of golden brown toasted bread showing a crunchy texture. Next to the sandwich, there are light yellow potato chips. In the background, a white bowl filled with the chunky green avocado mixture and a bunch of white eggs are slightly out of focus. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra fresh dill or a few chopped scallions on top gives your salad a pretty finish and a pop of herbs that invites everyone to dive in. For some added texture, try a light dusting of smoked paprika or a crack of fresh black pepper to contrast the creamy avocado.

Side Dishes

This salad shines when paired with crisp, crunchy sides like toasted whole grain bread or crisp veggie sticks such as carrot or cucumber. It also pairs beautifully alongside light salads or even a bowl of fresh fruit for a well-rounded meal.

Creative Ways to Present

Get creative by stuffing the Avocado Egg Salad Recipe into ripe tomatoes, avocados, or even scooping it onto crackers for an elegant appetizer. For a heartier meal, use it as a filling in wraps or pita pockets with some fresh lettuce and tomato slices. It’s versatile enough to shine in many formats.

Make Ahead and Storage

Storing Leftovers

Store any leftover Avocado Egg Salad Recipe in an airtight container in the refrigerator. The lemon juice helps keep avocado from browning, but the salad is at its freshest taste and color if eaten within 1 to 2 days. Give it a quick stir before serving to reincorporate any separation.

Freezing

This salad isn’t ideal for freezing mainly because the avocado texture changes when frozen and thawed, becoming watery or grainy. For the best flavor and texture, enjoy the salad fresh or within a couple of days refrigerated.

Reheating

Since this is a cold salad, reheating isn’t necessary. In fact, it’s best served chilled or at room temperature to keep that creamy, fresh avocado texture and vibrant flavor intact.

FAQs

Can I use mayonnaise instead of avocado in this recipe?

While mayonnaise is traditional, using avocado creates a healthier, creamier option packed with nutrients and a fresh flavor. You can add a little mayo if you want a mix, but the avocado alone keeps things luscious without heaviness.

What if I don’t have fresh dill? Can I use dried dill?

Fresh dill is ideal for its bright, herbaceous notes, but if you only have dried, use about a teaspoon and add it sparingly at first. Keep in mind, dried herbs are more concentrated, so a little goes a long way.

How do I make sure my avocado doesn’t brown quickly?

The lemon juice in this Avocado Egg Salad Recipe is your best friend to prevent browning. Also, storing the salad in an airtight container or pressing plastic wrap directly onto the surface helps slow oxidation.

Can I add other vegetables or proteins?

Definitely! Feel free to toss in extras like diced bell peppers, cherry tomatoes, or cooked bacon bits to personalize your salad. The base recipe is flexible and welcomes your favorite add-ins.

Is this recipe suitable for meal prep lunches?

Yes, it’s perfect for meal prep as long as you plan to eat it within 1 to 2 days. Keep it chilled and fresh by storing in a sealed container, and bring along some crisp bread or crackers to enjoy it on-the-go.

Final Thoughts

Now that you have this delicious Avocado Egg Salad Recipe at your fingertips, I hope you feel inspired to whip it up and savor every creamy, flavorful bite. It’s a fantastic way to brighten up lunch or even light dinners with a dish that’s both comforting and refreshingly healthy. Trust me, once you try it, it will quickly become one of your favorite go-to recipes to share with friends and family!