There is nothing quite like a creamy, flavorful salad that feels both nourishing and indulgent, and this Avocado Egg Salad Recipe delivers exactly that. Combining the richness of ripe avocado with the comforting, hearty texture of hard-boiled eggs, it creates a vibrant dish bursting with fresh herbs and a refreshing lemon kick. Whether you’re whipping up a quick lunch or a light dinner, this recipe is easy to make, delightfully versatile, and guaranteed to become a favorite in your recipe collection.
Ingredients You’ll Need
Getting your ingredients right is the secret to nailing this Avocado Egg Salad Recipe. Each item is simple but plays a crucial role in building layers of flavor, texture, and color that make every bite irresistibly satisfying.
- 1 large avocado: Choose a ripe but firm avocado for smooth creaminess without being mushy.
- 6 large hard-boiled eggs: Chopped into ½-inch pieces, they add hearty protein and a silky bite.
- 2 tablespoons mayonnaise: Provides a luscious, binding creaminess with just a touch of tang.
- 2 tablespoons lemon juice: Freshly squeezed from one lemon, this brightens and balances the richness.
- 1 tablespoon finely chopped fresh dill: Brings a delicate, slightly tangy herbal note to the salad.
- 1 tablespoon finely chopped fresh parsley: Adds a fresh, vibrant green hint and mild flavor.
- 1 tablespoon finely chopped fresh chives: Offers a gentle oniony punch without overpowering.
- ½ teaspoon salt: Enhances all the flavors; season gradually to taste.
- ¼ teaspoon black pepper: Adds subtle heat and depth, fresh ground is best.
How to Make Avocado Egg Salad Recipe
Step 1: Prep Your Ingredients
Start by hard-boiling your eggs, which is so straightforward but essential to perfect texture—firm yet tender, not chalky. While eggs cook, carefully dice your avocado, ensuring it’s ripe and creamy for that signature smooth texture. Chop your herbs finely so they release their fragrant oils and mix effortlessly throughout the salad.
Step 2: Mash the Avocado
Place the diced avocado in a medium bowl and gently mash it with a fork. You want a creamy consistency with some small chunks left for texture—it’s the avocado that keeps this salad luxuriously smooth yet substantial.
Step 3: Combine the Ingredients
Add the chopped hard-boiled eggs to the mashed avocado. Stir in the mayonnaise and lemon juice, mixing gently but thoroughly. The lemon juice not only adds freshness but also helps prevent the avocado from browning too quickly.
Step 4: Season and Add Herbs
Fold in the dill, parsley, and chives gently, sprinkling the salt and pepper over the top. Stir carefully—this step lets the bright herbal flavors shine and balances all the creamy, rich elements for a perfectly seasoned salad.
Step 5: Taste and Adjust
Give your avocado egg salad a taste! This is where you tweak the seasoning. Add more salt, pepper, or lemon juice if you want a bolder edge. Trust your palate because this salad shines when flavors are balanced just right.
How to Serve Avocado Egg Salad Recipe
Garnishes
A sprinkle of extra fresh dill or chives on top adds a burst of color and an inviting aroma, making your Avocado Egg Salad Recipe look as delightful as it tastes. A few thin slices of radish or a dusting of smoked paprika can also add visual interest and a little extra zing.
Side Dishes
This salad pairs beautifully with crusty bread, crunchy toast points, or a light mixed greens salad. It’s equally at home in a wrap or atop your favorite grain bowl to add richness and creaminess without weighing things down.
Creative Ways to Present
Try serving the avocado egg salad in hollowed-out tomato cups or crisp lettuce leaves for a fun and elegant appetizer. Spoon it onto avocado halves or open-faced sandwiches for a modern twist. The versatility is endless and suitable whether you want a casual snack or a pretty party dish.
Make Ahead and Storage
Storing Leftovers
Store your avocado egg salad in an airtight container in the fridge for up to two days. Because avocado oxidizes, the salad may darken slightly, but stirring it before serving can help refresh the color. Keeping lemon juice in the recipe helps slow browning too.
Freezing
This salad is best enjoyed fresh and does not freeze well. Avocado and eggs can change texture after freezing, becoming watery or grainy, so it’s best to make only what you’ll eat within a couple of days.
Reheating
Since this salad is served cold or at room temperature, reheating is not recommended. If you prefer it slightly warmer, let it sit at room temperature so flavors can mellow, stirring gently before serving.
FAQs
Can I use avocado substitutes for this recipe?
While avocado gives that unique creamy texture and mild flavor, ripe mashed peas or hummus can be alternatives in a pinch, but the taste will be different from the characteristic Avocado Egg Salad Recipe you love.
How do I know if my eggs are perfectly hard-boiled?
Hard-boiled eggs should have firm whites and yolks without any greenish rings. Cooking them for about 10 minutes in boiling water then cooling immediately in ice water helps achieve this ideal texture.
Can I make this recipe vegan?
This specific Avocado Egg Salad Recipe relies on eggs and mayonnaise; however, you can swap eggs with firm tofu and use vegan mayonnaise to create a vegan-friendly version with similar flavors and textures.
What are the best herbs to use if fresh ones aren’t available?
If fresh dill, parsley, or chives aren’t on hand, dried versions can work but use about a third of the amount since dried herbs are more concentrated. Freshness truly makes a difference here though!
Is this salad suitable for meal prep or packed lunches?
Absolutely! It’s a great option for meal prep but keep in mind it’s best eaten within a couple of days to enjoy the avocado’s best flavor and color. Pack it with sturdy bread or colorful veggies for a convenient, tasty meal.
Final Thoughts
This Avocado Egg Salad Recipe is one of those effortless dishes that impresses every time you serve it. It’s creamy, herbaceous, and just tangy enough to brighten your day. Whether you’re new to avocado salads or a longtime fan, I encourage you to whip up this delightful combination and enjoy the fresh, wholesome flavors it brings to your table.
Print
Avocado Egg Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This creamy and refreshing Avocado Egg Salad combines ripe avocado with protein-rich hard-boiled eggs and fresh herbs, dressed in a tangy lemon mayonnaise. It’s a perfect light meal or snack that is quick to prepare and packed with flavor.
Ingredients
Salad Ingredients
- 1 large avocado
- 6 large hard-boiled eggs (cut into ½-inch pieces)
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
Instructions
- Prepare the Eggs: Start by hard boiling the eggs, then peel and cut them into ½-inch pieces. This will add protein and a creamy texture to the salad.
- Mash the Avocado: Scoop the avocado flesh into a bowl and mash it until smooth but slightly chunky for texture.
- Mix the Dressing: In the bowl with mashed avocado, add mayonnaise and lemon juice. Stir well to combine and create a creamy, tangy dressing base.
- Add Herbs and Seasoning: Stir in the finely chopped fresh dill, parsley, and chives. Season the mixture with salt and black pepper, adjusting to taste to enhance the flavors.
- Combine Eggs and Dressing: Gently fold the chopped eggs into the avocado dressing, mixing carefully to keep some egg texture intact without mashing.
- Serve: Serve immediately or refrigerate for up to a few hours before serving for flavors to meld. Perfect as a sandwich filling, on toast, or with salad greens.
Notes
- Use ripe but firm avocados for best texture.
- Feel free to substitute mayonnaise with Greek yogurt for a lighter version.
- Fresh herbs are essential for bright flavor; dried herbs will not provide the same freshness.
- This salad is best eaten within 1-2 days to keep the avocado from browning.
- Adjust lemon juice and salt to taste for personal preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
