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Home / Recipes / Small Meals / Lunch / Mind Blowing Avocado Egg Salad

Mind Blowing Avocado Egg Salad

15 mins
| 4 Comments |
4.60 from 5 votes
Jump to Recipe 02/18/21 | Updated: 02/18/21 | by Nora
Avocado Egg Salad Image Pin

This easy Avocado Egg Salad is going to blow your mind with just 5 simple ingredients! It’s easy, healthy and so delicious.

overhead view of wooden bowl filled with avocado egg salad

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!

ingredients for avocado egg salad with text labels
Ingredients for Avocado Egg Salad: Eggs, avocado, fresh herbs, lemon juice, salt and pepper.

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…

overhead view of wooden bowl with ingredients for avocado egg salad

… 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!

close up photo of fork mashing eggs and avocados

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!

avocado egg salad on sweet potato toast

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

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead view of wooden bowl filled with avocado egg salad
Save Recipe Saved!

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!
4.60 from 5 votes
Print Add Review

Recipe details

Prep 5 mins
Cook 10 mins
Total 15 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.

Nora Rusev from Savory Nothings
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

  1. Deidra says

    June 09, 2019 at 7:18 pm

    How long does this stay good after prepared?

    Reply
    • Nora says

      June 09, 2019 at 8:17 pm

      We usually eat it right away. I wouldn’t keep it for long, it will go brown due to the avocado.

      Reply
  2. Trudy says

    June 02, 2019 at 2:52 am

    5 stars
    I just made this and it’s amazing !!! My new favorite food !!!

    Reply
    • Nora says

      June 06, 2019 at 3:09 pm

      I’m so happy to read this, Trudy! Thanks for coming back to leave a review – I appreciate your time.

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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