This Refreshing Avocado Egg Salad Made Super Easy is creamy, healthy, and full of flavor. If you love classic egg salad but want a lighter, nutritious twist, this avocado egg salad recipe is the perfect option. With creamy avocado replacing most of the mayo, this salad is packed with healthy fats and satisfying texture.
You can make avocado egg salad in minutes with simple ingredients like ripe avocado, hard boiled eggs, and fresh herbs. It’s perfect for a quick lunch, lettuce wrap, or an easy egg salad sandwich. Whether you enjoy it as a healthy egg salad on toast or in a lettuce wrap, this creamy avocado egg salad is easy, delicious, and made for busy days.
Table of Contents
Ingredients
For the Avocado Egg Salad:
• 2 large ripe avocados – mashed for a creamy base
• 4 hard boiled eggs – chopped
• 2 tablespoons mayonnaise or plain Greek yogurt – adds creaminess
• 1 tablespoon fresh lemon juice – keeps the avocado from turning brown and adds brightness
• 1 tablespoon chopped fresh dill – gives a fresh flavor
• 1 tablespoon chopped fresh chives or parsley – adds a light herb taste
• 1 tablespoon finely chopped red onion – for a bit of crunch and sharpness
• Salt and black pepper – to taste
Optional Additions:
• 1 tablespoon plain Greek yogurt (for extra creaminess)
• Additional fresh lemon juice for serving
• Lettuce leaves for wraps
• Whole grain toast for sandwiches
These simple salad ingredients create a creamy avocado egg salad that is fresh, flavorful, and easy to prepare. The ripe avocado replaces most of the mayo, making this a healthier option full of healthy fats and fresh herbs.
Instructions
Step 1: Hard Boil the Eggs
Place the eggs in a pot and cover them with water. Bring to a boil, then lower the heat and simmer for 9 to 10 minutes. Once cooked, transfer the eggs to cold water to cool completely. Peel and chop the hard boiled eggs.
Step 2: Mash the Avocado
In a large mixing bowl, mash the ripe avocados with a fork until creamy but slightly chunky. A smooth, creamy avocado base makes the salad extra rich.
Step 3: Combine the Salad Ingredients
Add the chopped hard boiled eggs to the mashed avocado. Stir in the mayonnaise or Greek yogurt, lemon juice, fresh dill, chives or parsley, and red onion.
Step 4: Season the Salad
Sprinkle salt and black pepper to taste. Mix gently until everything is combined, keeping some texture in the avocado and eggs.
Step 5: Serve and Enjoy
Spread the avocado egg salad on toast, spoon it into lettuce wraps, or enjoy it as a filling for an egg salad sandwich. Serve immediately for the best flavor and texture.
Pro Tips and Variations
Pro Tips for the Best Avocado Egg Salad:
• Use a ripe avocado for the creamiest texture. A soft avocado mashes easily and blends well with the eggs.
• Add fresh lemon juice to help prevent the avocado from turning brown and to brighten the salad.
• Mash the avocado to your preferred texture — leave it chunky for more bite or smooth for an extra creamy avocado egg salad.
• If you prefer less mayo, swap it entirely for Greek yogurt for a lighter, protein-packed version.
• Hard boil the eggs in advance and chill them for quicker prep.
Tasty Variations to Try:
• For a low carb option, serve the avocado egg salad in lettuce wraps or with sliced cucumber.
• Add extra herbs like dill, chives, or parsley for more flavor.
• Stir in red onion or scallions for crunch and a hint of sharpness.
• Replace mayo with yogurt and avocado for an egg salad without mayo.
• Make this avocado egg salad recipe keto-friendly by using full-fat Greek yogurt and serving in a lettuce wrap.
These simple recipe tips and easy swaps make avocado egg salad even more delicious, with fresh herbs, creamy texture, and healthy fats in every bite.
Serving Suggestions
This avocado egg salad is creamy, satisfying, and perfect for quick meals. Here are easy ways to enjoy it:
• Serve the salad in crisp lettuce leaves for a low carb lettuce wrap.
• Spread the avocado egg salad on whole grain toast for a simple, healthy breakfast or lunch.
• Use it as filling for an egg salad sandwich with your favorite bread.
• Enjoy it with crackers or veggie sticks as a light snack.
• Make a wrap with a tortilla, lettuce, and extra herbs for a satisfying lunch.
• Pair it with a side of sliced tomatoes or cucumber for a refreshing, balanced meal.
Whether you eat this avocado egg salad in a lettuce wrap, on toast, or as a sandwich, it’s creamy, full of healthy fats, and easy to prepare for any occasion.
Conclusion
This Refreshing Avocado Egg Salad Made Super Easy is creamy, flavorful, and packed with healthy fats from ripe avocado. With just a few simple ingredients, this avocado egg salad recipe is quick to prepare and perfect for sandwiches, wraps, or low carb lettuce cups.
If you’re looking for a healthy egg salad with a creamy texture and nutritious avocado addition, this recipe is a great option. You’ll love this recipe for its fresh herbs, rich flavor, and easy prep.
Make this avocado egg salad today and enjoy a delicious, protein-packed meal with simple ingredients and satisfying texture.
Avocado Egg Salad
Ingredients
Salad Ingredients
- 2 large ripe avocados mashed
- 4 large hard boiled eggs chopped
- 2 tablespoons mayonnaise or Greek yogurt for creaminess
- 1 tablespoon fresh lemon juice adds brightness and prevents browning
- 1 tablespoon fresh dill chopped
- 1 tablespoon chopped fresh chives or parsley
- 1 tablespoon finely chopped red onion optional
- to taste salt and black pepper
Serving Options
- 4 leaves lettuce for lettuce wraps
- 4 slices toast or bread for sandwiches
Instructions
- Place the eggs in a pot, cover with water, bring to a boil, then lower the heat and simmer for 9 to 10 minutes. Transfer eggs to cold water to cool completely. Peel and chop.
- In a large mixing bowl, mash the ripe avocados until creamy but still slightly chunky.
- Add the chopped hard boiled eggs, mayonnaise or Greek yogurt, lemon juice, dill, chives or parsley, and red onion to the mashed avocado.
- Season with salt and black pepper to taste. Stir gently until all ingredients are combined, keeping some texture.
- Serve immediately in lettuce wraps, on toast, or as a filling for sandwiches or wraps.
Notes
- Calories: 280 kcal
- Total Fat: 23g
- Saturated Fat: 4g
- Cholesterol: 190mg
- Sodium: 220mg
- Potassium: 580mg
- Total Carbohydrates: 7g
- Dietary Fiber: 5g
- Sugars: 1g
- Protein: 10g
- Vitamin A: 300 IU
- Vitamin C: 10mg
FAQs
What cannot be mixed with avocado?
Avocado doesn’t pair well with overly acidic or highly salty ingredients that can overpower its mild flavor. Avoid mixing avocado with ingredients that cause it to turn brown quickly, unless balanced with lemon juice.
Can I eat avocado with mayonnaise?
Yes, you can eat avocado with mayonnaise. The combination adds extra creaminess to dishes like avocado egg salad. For a lighter option, you can use Greek yogurt instead of mayo.
How long will avocado egg salad last in the fridge?
Avocado egg salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days. Adding lemon juice helps prevent the avocado from turning brown.
What pairs well with egg salad?
Egg salad pairs well with lettuce wraps, toast, crackers, or as a filling for sandwiches. You can also serve it with veggies like cucumber or tomatoes for a fresh, light meal.
What is the best combination for avocado?
Avocado pairs well with hard boiled eggs, lemon juice, fresh herbs like dill and chives, and Greek yogurt. This combination creates a creamy, flavorful avocado egg salad that’s both nutritious and easy to make.
