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Avocado Egg Salad - Creamy, Fresh, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large eggs, hard-boiled and peeled
  • 1 large ripe avocado
  • 2–3 tablespoons mayonnaise (optional, for extra creaminess)
  • 1 teaspoon Dijon mustard
  • 1–2 tablespoons lemon or lime juice, to taste
  • 2 tablespoons finely chopped red onion or shallot
  • 2 tablespoons chopped fresh herbs (dill, chives, or parsley)
  • Salt and black pepper, to taste
  • Optional add-ins: 1 small celery stalk (finely diced), 1 teaspoon capers, a pinch of smoked paprika, a dash of hot sauce, or chopped pickles
  • For serving: Toasted bread, whole-grain crackers, lettuce cups, or tortillas

Method
 

  1. Boil the eggs. Place eggs in a pot, cover with water, and bring to a rolling boil. Turn off the heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel.
  2. Prep the avocado base. In a mixing bowl, mash the avocado with lemon or lime juice, Dijon, and a pinch of salt and pepper. Keep it slightly chunky for texture, or mash it smooth if you prefer.
  3. Chop the eggs. Dice the peeled eggs into small pieces. For a creamier feel, you can grate them using the large holes of a box grater.
  4. Combine. Add the eggs to the avocado mixture. Stir in the onion, herbs, and any optional add-ins. If using mayonnaise, fold it in now for extra richness.
  5. Taste and adjust. Add more lemon or lime juice for brightness, more salt for balance, and black pepper for a little bite. If it feels too thick, a teaspoon of water can loosen it.
  6. Serve. Spoon onto toast, tuck into a sandwich, wrap in a tortilla, or scoop into lettuce cups. Sprinkle with extra herbs or a pinch of paprika if you like.