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–+ servings
recipe image of a realistic top down mise en place shot showing hard boiled eggs avocado mayonnaise celery onion lemon juice salt pepper dill garlic cucumber bacon tomato chives parsley mustard paprika cayenne pepper olive oil Greek yogurt Greek seasoning arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Avocado Egg Salad

A creamy, vibrant, and easy-to-make avocado egg salad that is perfect for a quick and healthy meal. This recipe is inspired by the comforting memories of a rainy afternoon when a simple bowl of avocado egg salad turned a frown upside down.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large Hard Boiled Eggs peeled and chopped
  • 1 ripe Avocado pitted and mashed
  • 1 tablespoon Mayonnaise optional, for extra creaminess
  • 1 tablespoon Lemon Juice fresh
  • 1/4 cup Celery finely diced
  • 2 tablespoons Red Onion finely chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Dill or Parsley chopped, optional but recommended

Equipment

  • Mixing bowl
  • Fork
  • Knife
  • cutting board,

Method
 

  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Transfer to an ice bath, then peel and chop them into small pieces.
  2. Cut the avocado in half, remove the pit, and scoop the flesh into a large bowl. Use a fork to mash it to your desired consistency.
  3. Add the chopped eggs, mayonnaise, lemon juice, celery, red onion, salt, and pepper to the bowl with the avocado. Gently fold everything together until just combined.
  4. Stir in the chopped dill or parsley.
  5. Taste and adjust with more salt, pepper, or lemon juice.
  6. You can eat it right away, but I find that letting it rest in the fridge for 20 minutes allows the flavors to meld beautifully. Serve on toasted bread, in a lettuce cup, or alongside crackers.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 10gFat: 20g

Notes

This avocado egg salad is incredibly versatile and can be customized with various add-ins like cucumber, bacon, or fresh herbs. It is a perfect meal prep option for busy weeknights.
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