Creamy Avocado Egg Salad (Fresh, Easy, and Protein-Packed)

I make avocado egg salad when I want something comforting but still fresh and wholesome. It’s one of those recipes that feels familiar, like classic egg salad, yet lighter and brighter thanks to ripe avocados.

I love how it comes together in minutes with ingredients I usually already have in my kitchen. On busy days, this is my go-to lunch, especially when I want something filling without turning on the stove for long. The creamy avocado replaces most of the mayo, giving the salad a rich texture without feeling heavy.

Whether I spoon it onto toast, stuff it into a sandwich, or enjoy it straight from the bowl, avocado egg salad always feels satisfying. It’s simple, flexible, and perfect for everyday cooking.

Why You’ll Love This Recipe

• Quick and easy: It comes together in under 15 minutes, perfect for busy days.
• Creamy and flavorful: Avocado adds richness while keeping the salad fresh and light.
• Simple ingredients: You only need basic pantry and fridge staples.
• Very versatile: Enjoy it as a sandwich, wrap, toast topping, or salad bowl.
• Great for any occasion: Ideal for lunch, meal prep, or a quick protein-packed snack.

Avocado Egg Salad

This avocado egg salad is creamy, fresh, and incredibly easy to make. It’s a lighter twist on classic egg salad, perfect for quick lunches, sandwiches, or meal prep.

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Ingredients Method Notes

Ingredients

  

• 4 large eggs hard-boiled and chopped
• 1 large ripe avocado
• 1 –2 tablespoons mayonnaise optional
• 1 tablespoon lemon juice
• Salt to taste
• Black pepper to taste
• Optional: chopped chives or parsley

Method

 

1. Peel and chop the hard-boiled eggs and set aside.
2. In a bowl, mash the avocado until mostly smooth.
3. Stir in lemon juice and mayonnaise, if using.
4. Gently fold in the chopped eggs.
5. Season with salt and black pepper to taste.
6. Add herbs if desired and mix lightly.
7. Serve immediately or chill briefly before serving.

Notes

• Store leftovers in an airtight container for up to 24 hours.
• Press plastic wrap directly on the surface to reduce browning.
• Delicious on toast, in sandwiches, or wrapped in lettuce leaves.

 

Pro Tips

• Use fully ripe avocados for the creamiest texture.
• Let the boiled eggs cool completely before chopping.
• Mash the avocado first for a smoother mix.
• Add lemon juice right away to prevent browning.
• Chop eggs gently to keep some texture.
• Season gradually and taste as you go.
• Store with plastic wrap pressed on top to reduce air contact.
• Add herbs just before serving for the freshest flavor.

FAQs

Can I make avocado egg salad ahead of time?
Yes, but it’s best enjoyed within 24 hours for the freshest taste.

What can I use instead of mayonnaise?
You can skip mayo entirely or use Greek yogurt for a lighter option.

How do I keep the avocado from turning brown?
Fresh lemon or lime juice helps slow oxidation.

Is avocado egg salad healthy?
Yes, it’s high in protein and healthy fats when made with minimal mayo.

Can I add other ingredients?
Absolutely. Try red onion, celery, or fresh herbs for extra flavor.