15 minutes mins
| 4 Comments |
4.67 from 6 votes
Jump to Recipe | Updated: | by Nora
This easy Avocado Egg Salad is going to blow your mind with just 5 simple ingredients! It’s easy, healthy and so delicious.
I am not a heavy-on-the-mayo egg salad girl. Usually, I make my Greek Yogurt Egg Salad and be done with it. But since I discovered the magic that avocados work in there?
I’ve made it so many times over the course of this year, I cannot even tell you without blushing a little. Go find yourself some eggs and avos and get on with it ASAP.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Avocado: You want a ripe avocado that mashes easily for the creamiest possible egg salad. I always buy one or two too many, in case one is bad. You just never know with avocados!
- Herbs: You can use any soft herbs you enjoy. Parsley, cilantro, chives, oregano, basil… All great contenders! You can pick and choose to really make this your own.
- Lemon juice: I use freshly squeezed, which helps most to keep the avocado from browning. Bottled lemon juice will work in a pinch for flavor, but the salad may lose its color a little.
How to make Avocado Egg Salad
This is the simplest “recipe” ever: Once your eggs are boiled, throw everything in a bowl together…
… and mash until you have reached your preferred consistency. You can leave the egg salad more chunky or make it super creamy, up to you!
And then just serve it up right away. I spread my egg salad on some sweet potato toast, because that’s the cool thing to do, right? But also, this is perfect on sourdough, toast, with corn chips… Any way you can imagine, this Avocado Egg Salad is going to steal the show!
Recipe tips
- I know there is a fork in the photo above, but I recently discovered how amazing a potato masher works for guacamole, and it also works great for this egg salad!
- I do not recommend making this ahead of time or planning for leftovers. I have never stored leftovers and I wouldn’t recommend to store them in the fridge for more than a few hours.
- For an even creamier salad, use two avocados.
More easy spreads and salads
- Avocado, Mango and Black Bean Salsa
- Easy Pineapple Salsa
- The Best Cucumber Tomato Avocado Salad
- Apple Pecan Chicken Salad
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
Printable recipe
Printable Recipe Card
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Mind Blowing Avocado Egg Salad
Forget about the mayo-laden dread of your childhood: This Avocado Egg Salad is going to blow your mind!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 4.67 from 6 votes
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Recipe details
Prep 5 minutes mins
Cook 10 minutes mins
Total 15 minutes mins
Servings 2 large servings
Difficulty Easy
Ingredients
- 4 large eggs
- 1 ripe avocado
- 1 handful chives chopped
- 1 handful parsley chopped
- 1 lemon juice only
- salt + pepper to taste
Instructions
Cook the eggs: Place the eggs in cold water, bring to a boil, then lower the heat to a low simmer. Switch off after 8 minutes, leave in the water for an additional 3-4 minutes. Rinse under cold water and carefully peel.
Make the salad: Place the eggs with the avocado and herbs in a medium bowl. Add some of the lemon juice and some seasoning. Mash with a fork until chunky-soft. (I mean, if you want it to be super-smooth you can go there, but I like it a little more chunky.) Check for seasoning and adjust if necessary.
Grab spoon and eat. You’re welcome.
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Notes
Ingredient notes
- Avocado: You want a ripe avocado that mashes easily for the creamiest possible egg salad. I always buy one or two too many, in case one is bad. You just never know with avocados!
- Herbs: You can use any soft herbs you enjoy. Parsley, cilantro, chives, oregano, basil… All great contenders! You can pick and choose to really make this your own.
- Lemon juice: I use freshly squeezed, which helps most to keep the avocado from browning. Bottled lemon juice will work in a pinch for flavor, but the salad may lose its color a little.
Recipe tips
- I know there is a fork in the photo above, but I recently discovered how amazing a potato masher works for guacamole, and it also works great for this egg salad!
- I do not recommend making this ahead of time or planning for leftovers. I have never stored leftovers and I wouldn’t recommend to store them in the fridge for more than a few hours.
- For an even creamier salad, use two avocados.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 10gProtein: 13gFat: 23gSaturated Fat: 5gTrans Fat: 1gCholesterol: 327mgSodium: 133mgPotassium: 634mgFiber: 7gSugar: 1gVitamin A: 878IUVitamin C: 17mgCalcium: 66mgIron: 2mg
Nutrition is an estimate.
More recipe information
Suitable for: Vegetarian
Course: Breakfast
Cuisine: Healthy
Recipe first published on 10/29/2017. Updated with better text on 02/18/2021.
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Deidra says
How long does this stay good after prepared?
Reply
Nora says
We usually eat it right away. I wouldn’t keep it for long, it will go brown due to the avocado.
Reply
Trudy says
I just made this and it’s amazing !!! My new favorite food !!!Reply
Nora says
I’m so happy to read this, Trudy! Thanks for coming back to leave a review – I appreciate your time.
Reply
