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Avocado Egg Salad Recipe - Creamy, Fresh, and Simple

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

Ingredients
  

  • 6 large hard-boiled eggs, peeled and cooled
  • 1 large ripe avocado (Hass works best)
  • 2–3 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red onion, finely minced
  • 1 rib celery, finely diced
  • 2 tablespoons fresh herbs (dill, chives, or parsley), chopped
  • 1–2 tablespoons Greek yogurt or mayo (optional, for extra creaminess)
  • Salt and black pepper, to taste
  • Pinch of smoked paprika or chili flakes (optional, for heat)
  • Serving options: toasted bread, lettuce wraps, whole-grain crackers, or sliced tomatoes

Method
 

  1. Prep the eggs. Hard-boil your eggs ahead of time and chill them. For easy peeling, use slightly older eggs and cool them in an ice bath. Once cooled, peel and pat dry.
  2. Chop the eggs. Cut the eggs into small chunks. Aim for bite-size pieces so the salad has texture and doesn’t turn mushy.
  3. Mash the avocado. In a medium bowl, scoop in the avocado. Add 2 tablespoons of lemon juice and the Dijon. Mash with a fork until mostly smooth, leaving a few small chunks for texture.
  4. Add the crunch. Stir in the red onion and celery. If you like extra freshness, fold in most of the chopped herbs now, saving a little for garnish.
  5. Combine with eggs. Gently fold the chopped eggs into the avocado mixture. Don’t overmix; you want distinct pieces of egg throughout.
  6. Adjust creaminess. If you prefer a silkier texture, add 1–2 tablespoons of Greek yogurt or mayo. Mix just until combined.
  7. Season well. Add salt and black pepper to taste. If using, sprinkle in a pinch of smoked paprika or chili flakes for warmth.
  8. Taste and tweak. Add another squeeze of lemon if it needs more brightness. Finish with the remaining herbs on top.
  9. Serve. Spoon onto toast, tuck into a sandwich, or pile into lettuce cups. It’s also great over grains or alongside sliced cucumbers and tomatoes.