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–+ servings

Avocado Egg Salad

Creamy avocado meets rich, velvety eggs in this ultra-satisfying twist on the classic egg salad. Each bite is buttery, tangy, and bursting with freshness—perfect for open-faced sandwiches, lettuce wraps, or a spoon right out of the bowl.
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Prep Time: 10 hours
Cook Time: 10 hours
Total Time: 20 hours
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: avocado egg salad, easy lunch, healthy protein snack, no mayo egg salad
Servings: 2 people
Calories: 810kcal
Cost: $5.75

Equipment

  • 1 Saucepan For boiling eggs
  • 1 Mixing Bowl To combine all salad ingredients
  • 1 Chef's Knife To dice avocado and chop eggs
  • 1 Fork For mashing avocado
  • 1 Measuring Spoons To measure lemon juice, mustard, and seasonings

Ingredients

  • 4 avocado hard-boiled and peeled
  • 1 avocado ripe, pitted and diced
  • 1 TBSP lemon juice freshly squeezed
  • 1 TSP Dijon mustard for tang and depth
  • 1 TBSP chives finely chopped
  • 1 TBSP parsley finely chopped
  • 1 TSP sea salt or to taste
  • 1/2 TSP black pepper freshly cracked

Instructions

  • Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Drain and cool in cold water.
    4 avocado
  • Peel the cooled eggs and chop them into medium pieces. Dice the avocado and add both to a mixing bowl.
    4 avocado
  • Using a fork, gently mash the avocado and eggs together until you reach your desired texture—chunky or creamy.
    4 avocado
  • Stir in the lemon juice, Dijon mustard, chopped chives, parsley, salt, and pepper. Mix until evenly combined.
    4 avocado
  • Serve immediately on toast, in lettuce cups, or as a dip—or refrigerate for up to 2 days.

Notes

For a spicier version, add a dash of hot sauce or red chili flakes. To make it vegan, substitute hard-boiled eggs with mashed chickpeas and a bit of nutritional yeast. This salad is also excellent stuffed into pita or wrapped in a tortilla.
This recipe is written and shared for entertainment and informational purposes only. Nutritional values are estimates and not medical advice. Always consult with a qualified professional for dietary concerns or food allergies.

Nutrition

Serving: 150g | Calories: 810kcal | Carbohydrates: 44g | Protein: 10g | Fat: 74g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 49g | Sodium: 1227mg | Potassium: 2471mg | Fiber: 34g | Sugar: 4g | Vitamin A: 972IU | Vitamin C: 57mg | Calcium: 69mg | Iron: 3mg
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