If you are on the hunt for a fresh, creamy, and delightfully nutritious salad that will brighten up your lunch or snack time, then this Avocado Egg Salad Recipe is about to become your new best friend. Combining the buttery texture of ripe avocado with the hearty bite of perfectly chopped hard-boiled eggs, this salad strikes the ideal balance between indulgence and wholesome goodness. Bursting with vibrant herbs and a touch of zesty lemon juice, it’s comfort food that feels fresh and light, making it an unbeatable choice whether you’re packing a picnic or whipping up a quick meal at home.

Ingredients You’ll Need

The image shows a top view of ingredients arranged neatly on a white marbled surface. In the center, there is a white bowl holding three brown boiled eggs. To the left, a full dark green avocado with a bumpy texture is placed beside a red onion with a smooth, shiny surface. Above the bowl, a small white bowl contains a mix of coarse salt and black pepper. Below the eggs, a small white bowl holds a dollop of creamy mayonnaise. On the right side of the image, a bright yellow lemon sits near a bundle of long, thin green chives. At the bottom, fresh green parsley leaves are spread out, showing their detailed shape and texture. photo taken with an iphone --ar 4:5 --v 7

The secret to a memorable Avocado Egg Salad Recipe lies in its simplicity and quality of ingredients. Each element plays a crucial role, offering layers of texture, flavor, and vibrant color that make the dish irresistible.

1 large avocado: Choose one that’s perfectly ripe to get that creamy, buttery base that carries the salad.
3 hard boiled eggs: Roughly chopped for a hearty, protein-packed punch that complements the avocado’s softness.
2 tablespoons red onion: Adds a nice sharp crunch and subtle bite to contrast the richness.
2 tablespoons mayonnaise: Binds everything together with a smooth, tangy richness for a luscious texture.
1 tablespoon chives: Gives a mild oniony freshness and a burst of green color.
1 tablespoon fresh parsley: Brings an earthy brightness and vibrant flavor that enlivens the salad.
1 teaspoon lemon juice: Adds a refreshing zing that lifts and balances the creamy ingredients.
Kosher salt and ground black pepper: Essential seasonings to bring out the best flavors in every bite.
Optional: lettuce leaves: Great for serving if you want a crunchy, fresh base or a low-carb alternative to bread.

How to Make Avocado Egg Salad Recipe

Step 1: Prepare Your Ingredients

Start by peeling, pitting, and finely dicing your avocado to ensure each spoonful has that creamy texture. Roughly chop your hard boiled eggs to keep a satisfying bite in every mouthful. Finely chop the red onion, chives, and fresh parsley—these herbs will bring vibrant flavor and color to your salad.

Step 2: Mix It All Together

In a mixing bowl, combine the diced avocado, chopped eggs, red onion, mayonnaise, chives, parsley, and lemon juice. Give everything a gentle but thorough stir to blend all the flavors without mashing the avocado too much. Season generously with kosher salt and freshly ground black pepper to taste, tweaking the seasoning until it sings.

Step 3: Final Taste Check

Always taste your avocado egg salad before serving. This is the moment to decide if it needs a bit more lemon juice for brightness or extra pepper for a little kick. Your taste buds are your best guide!

How to Serve Avocado Egg Salad Recipe

A clear glass bowl sits on a white marbled surface with several fresh ingredients layered inside. Starting on the left side, there are light green avocado cubes next to finely chopped red onions in a purple shade. On the top right side, there are dark green chopped herbs and chives. In the bottom right corner, there are yellow and white chopped boiled eggs. In the center of the bowl, a dollop of creamy white mayonnaise rests on top of the ingredients with a sprinkle of black pepper and white salt nearby. Next to the bowl on the surface is a small white bowl filled with salt and pepper, and a silver spoon is placed to the right of the glass bowl. Above, a clear glass lemon juicer holds half a bright yellow lemon. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of extra chopped chives or parsley brighten the presentation and add fresh aroma. A few delicate microgreens or thin slices of radish also enhance the visual appeal and provide a peppery crunch that pairs beautifully with the creamy salad.

Side Dishes

Avocado egg salad pairs exceptionally well with crunchy vegetable sticks, such as carrots or cucumbers, for a refreshing crunch. It’s also perfect alongside toasted sourdough bread or wrapped in crisp lettuce leaves for a light and satisfying bite. For a heartier meal, serve it with a side of roasted sweet potatoes or a crisp, green garden salad.

Creative Ways to Present

For a fun twist, try serving the avocado egg salad stuffed inside ripe tomatoes or hollowed-out avocados for a stunning presentation. You can also spread it on crackers or toasted baguette slices for a delightful appetizer or party snack that’s sure to win over any crowd.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Avocado Egg Salad Recipe, store them in an airtight container in the refrigerator. Because avocado can brown quickly, it’s best to enjoy the salad within a day or two to savor its freshest flavor and vibrant color.

Freezing

Freezing avocado egg salad is not recommended, as the texture of avocado and eggs can become rubbery and watery upon thawing. It’s best to prepare fresh whenever possible to truly enjoy the creamy, luscious quality of this salad.

Reheating

This salad is best enjoyed cold or at room temperature. Avoid reheating, as warm temperature changes can alter the texture and freshness of the avocado and eggs. Just pull it out of the fridge a few minutes before serving to take the chill off.

FAQs

Can I use regular onions instead of red onions?

Yes, but keep in mind that red onions have a milder, sweeter flavor that complements the creamy avocado nicely. If you use regular white or yellow onions, consider soaking them briefly in cold water to soften their sharpness.

Is this salad suitable for meal prep?

This avocado egg salad is great for quick meals, but because avocado oxidizes quickly, it’s best prepared fresh or kept well-covered in the fridge and eaten within one or two days.

How do I make this recipe vegan?

To make a vegan version, swap the eggs for extra firm tofu or chickpeas, and replace mayonnaise with vegan mayo. The creamy avocado will still provide richness and a great texture.

Can I add extra ingredients to this salad?

Absolutely! Ingredients like diced celery for crunch, diced tomatoes for freshness, or even a sprinkle of paprika or cayenne for a little spice work wonderfully to customize your avocado egg salad.

Is this recipe gluten-free?

Yes, the Avocado Egg Salad Recipe is naturally gluten-free. Just be careful with what you serve it with if you want to keep your entire meal gluten-free, such as gluten-free bread or lettuce leaves instead of traditional sandwich bread.

Final Thoughts

Making this Avocado Egg Salad Recipe is like giving yourself a little hug from the inside out — it’s fresh, satisfying, and filled with wholesome ingredients that make eating well feel effortless and enjoyable. Whether you’re new to avocado salads or already a fan, this recipe is sure to brighten your table and become a go-to you’ll reach for again and again.

Avocado Egg Salad Recipe