Avocado Egg Salad

If you’re tired of the usual egg salad, try this version with creamy avocado for a delicious twist. This Avocado Egg Salad is quick to make and bursting with flavor.

Egg salad can be a bit hit or miss, right? Sometimes it’s too bland or watery, or it just doesn’t excite you after a couple of bites. But this version? It’s rich and creamy thanks to avocado, with just enough zing from lemon and Dijon mustard. The fresh herbs and spices give it the perfect balance, making it something you’ll actually crave.

This recipe is simple, filling, and makes for an easy lunch or snack that’s also packed with nutrition. If you’ve got leftover boiled eggs and a ripe avocado, you’re ready to go!

Ingredients

• Hard-boiled eggs – Peeled and chopped. See my tips for perfect hard boiled eggs.
• Avocado – Use a ripe avocado. I buy them 2-3 days in advance and let them ripen on the counter. Don’t use an avocado that’s rock hard or your egg salad will be crunchy!
• Green onions – Sliced white and green parts. You could use a bit of shallot or red onion but I prefer the milder, herbaceous flavor of green onion.
• Parsley – Fresh parsley adds a pop of flavor that puts this salad over the top!
• Mayonnaise – You can use any kind of mayo.
• Sour cream – I’m not a fan of mayonnaise and almost always cut it with sour cream. Besides, the sour cream adds a nice tangy element that really helps balance the flavor.
• Dijon mustard
• Lemon juice
• Spices: garlic powder, smoked paprika, salt and pepper

How To Make Avocado Egg Salad

1. Combine the green onions, parsley, mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, and smoked paprika. Stir until everything is well mixed.
2. Fold in the chopped hard-boiled eggs and diced avocado. Be careful not to mash the avocado too much.
3. Season with salt and pepper to your liking, and give it a final stir.
4. Serve and enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• Make sure your avocado is ripe but firm to avoid it turning mushy.
• Hard-boiled eggs can be prepped ahead of time and kept in the fridge for easy use. For perfect eggs, add cold eggs to cold water, bring to a boil, let them simmer for 7 minutes, then turn off the heat, cover the pot, and let it sit for another 10 minutes.
• Smoked paprika adds a nice smoky touch, but if you prefer heat, a pinch of cayenne works too.

Make It A Meal

This salad is versatile—spread it on toasted sourdough for an open-faced sandwich, wrap it in lettuce for a low-carb option, or pair it with crackers for a snack. You can also serve it with roasted sweet potatoes or a side salad for a more substantial meal. For a fun brunch twist, top an English muffin with the salad and sprinkle with everything bagel seasoning.

Storage

Avocado can brown quickly, so it’s best to eat this salad fresh. If you have leftovers, cover the surface with plastic wrap to slow down browning, then store it in an airtight container. It will last for 1–2 days in the fridge but won’t freeze well as the texture of the avocado changes. Enjoy it at its best!