Discover the creamy, vibrant delight of this Avocado Egg Salad Recipe that brings a fresh twist to a classic favorite. Combining the smooth richness of ripe avocado with the hearty texture of hard-boiled eggs, this salad is bursting with bright herbs and tangy lemon juice, making it perfect for a quick lunch or satisfying snack. It’s wholesome, colorful, and packed with flavor, guaranteed to become one of your go-to dishes.
Ingredients You’ll Need
Each ingredient in this Avocado Egg Salad Recipe is simple yet essential, contributing a balance of creaminess, zest, and herbaceous notes. From the buttery avocado to the fresh dill, every element plays a key role in flavor, texture, and color.
- 1 large avocado: Choose ripe but firm for perfect creaminess without mushiness.
- 6 large hard-boiled eggs: Cut into pieces to add heartiness and protein.
- 2 tablespoons mayonnaise: Adds smooth richness and helps to bind the salad.
- 2 tablespoons lemon juice: Fresh lemon juice brightens and balances the dish.
- 1 tablespoon finely chopped fresh dill: Brings a fragrant, slightly tangy herbal flavor.
- 1 tablespoon finely chopped fresh parsley: Adds a fresh, vibrant color and mild herbal taste.
- 1 tablespoon finely chopped fresh chives: Offers a subtle oniony sharpness for extra kick.
- ½ teaspoon salt: Enhances and elevates all the natural flavors in the salad.
- ¼ teaspoon black pepper: Adds a gentle heat and depth of flavor.
How to Make Avocado Egg Salad Recipe
Step 1: Prepare the Eggs and Avocado
Start by hard boiling your eggs, then peel and cut them into ½-inch pieces. Make sure the eggs are cooled properly for the best texture. For the avocado, scoop the flesh from the skin and gently mash it in a bowl, keeping a few chunks for lovely texture contrast.
Step 2: Mix the Dressing
In a separate bowl, combine the mayonnaise and lemon juice. This mixture will add creaminess and zing, balancing the richness of the avocado perfectly.
Step 3: Combine Ingredients
Fold in the chopped eggs to the mashed avocado, then gently stir in the mayo-lemon dressing. Add the freshly chopped dill, parsley, chives, salt, and black pepper. Mix carefully to keep the salad chunky and inviting rather than overly mashed.
Step 4: Taste and Adjust
Give your salad a taste and adjust seasoning if needed. A little extra salt or a squeeze of lemon juice might be just what your palate desires to bring everything together beautifully.
How to Serve Avocado Egg Salad Recipe
Garnishes
Bring your Avocado Egg Salad Recipe to life with garnishes like a sprinkle of paprika, extra fresh herbs, or a few delicate microgreens for vivid color and inviting aroma.
Side Dishes
This salad pairs wonderfully with crunchy toast points, fresh vegetable sticks, or as a filling inside a whole-grain wrap for a wholesome meal. Pair it with a crisp green salad or a light soup for a balanced lunch or light dinner.
Creative Ways to Present
Serve the salad stuffed inside ripe tomatoes or avocado halves for an eye-catching presentation. You can also use it as a topping for crackers or crostini at your next gathering — it’s sure to impress!
Make Ahead and Storage
Storing Leftovers
To keep your Avocado Egg Salad Recipe fresh, store leftovers in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days to savor the vibrant flavors and creamy texture without browning.
Freezing
Because of the fresh avocado and mayonnaise, freezing is not recommended—it can alter the texture and flavor. Enjoy this salad fresh for the best experience.
Reheating
This salad is best served cold or at room temperature, so no reheating is needed. Just take it out of the fridge a little before serving to let the flavors meld nicely.
FAQs
Can I use other herbs instead of dill, parsley, and chives?
Absolutely! Fresh basil, cilantro, or tarragon can offer interesting flavor twists, but the key is to use fresh herbs for brightness and an herbal punch.
What is the best way to hard boil eggs for this salad?
Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit covered for 10-12 minutes. Cool under cold running water before peeling for perfect results.
How ripe should the avocado be?
Look for an avocado that yields slightly to gentle pressure but isn’t too soft or mushy. This ensures creamy texture and good flavor without turning brown quickly.
Can I make the Avocado Egg Salad Recipe vegan?
You can swap the eggs for chickpeas or tofu and replace mayonnaise with vegan mayo to adapt this recipe into a delicious vegan-friendly dish.
What should I serve the salad with for a picnic?
It’s fantastic with crusty bread, pita chips, or sturdy veggie sticks that can hold up to the creamy salad, making it perfect for outdoor meals.
Final Thoughts
This Avocado Egg Salad Recipe is a delicious, refreshing spin on a classic that feels both comforting and fresh. I encourage you to give it a try and watch it become a beloved staple in your kitchen — it’s simple, satisfying, and full of love in every bite.
Print
Avocado Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for hard-boiling eggs)
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
Description
A creamy and flavorful avocado egg salad combining ripe avocado and perfectly cooked hard-boiled eggs, enhanced with fresh herbs and zesty lemon juice for a healthy, quick, and satisfying meal or snack.
Ingredients
Egg Salad Base
- 1 large avocado
- 6 large hard-boiled eggs (cut into ½-inch pieces)
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
Herbs and Seasonings
- 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: Hard boil the eggs, then peel and cut them into ½-inch pieces to ensure a perfect texture for the salad.
- Mash the Avocado: In a medium bowl, mash the ripe avocado until smooth but still slightly chunky to add creaminess and consistency.
- Combine Ingredients: Add the chopped hard-boiled eggs, mayonnaise, and lemon juice to the mashed avocado. Mix gently to incorporate all ingredients evenly without mashing the eggs too much.
- Add Fresh Herbs and Seasonings: Stir in the finely chopped dill, parsley, and chives for bright, fresh flavors. Season with salt and black pepper to taste, adjusting seasoning as needed.
- Chill and Serve: For best flavor, refrigerate the avocado egg salad for at least 10 minutes before serving. Serve chilled on its own, with bread, or atop greens.
Notes
- Use ripe but firm avocados for the best texture.
- Adjust lemon juice and seasoning according to personal taste.
- This salad is best eaten within 1-2 days to maintain freshness and prevent avocado browning.
- For a dairy-free version, ensure mayonnaise is free of dairy ingredients.
- Perfect for sandwiches, wraps, or as a high-protein snack.
