Why have regular egg salad when you can jazz it up with creamy avocado? This Avocado Egg Salad is a tasty spin on a classic, and once you’ve tried it, you’ll want it this way every time! It’s quick and easy to make, and it’s packed with great flavor.
Egg salad can be hit or miss. Too gloopy, too bland, or too boring. And don’t even get me started on how fast it can feel tired after a bite or two. That’s why I gave this classic lunch staple a creamy, flavorful makeover with Avocado Egg Salad. This version brings the richness of avocado, a little zip from lemon and Dijon, and just enough herbs and spice to keep things fresh and exciting.
I love recipes like this one because they’re a reminder that comfort food doesn’t have to be heavy, fussy, or dull. With just a handful of ingredients you probably already have on hand, you can whip up a bowl of something crave-worthy, satisfying, and sneakily nutritious. Whether you’re meal prepping for the week or making lunch on the fly, this recipe is fast, flexible, and full of flavor.
So if you’ve got hard-boiled eggs hanging around in the fridge (hello, leftover Easter eggs) and a ripe avocado begging to be used, you’re in for a treat.
Ingredients
- Hard-boiled eggs – Peeled and chopped. See my tips for perfect hard boiled eggs.
- Avocado – Diced. Use a ripe avocado. I buy them 2-3 days in advance and let them ripen on the counter. Don’t use an avocado that’s rock hard or your egg salad will be crunchy!
- Green onions – Sliced white and green parts. You could use a bit of shallot or red onion but I prefer the milder, herbaceous flavor of green onion.
- Parsley – Chopped.
- Mayonnaise – You can use any kind of mayo.
- Sour cream – I’m not a fan of mayonnaise and almost always cut it with sour cream. Besides, the sour cream adds a nice tangy element that really helps balance the flavor.
- Dijon mustard
- Lemon juice
- Garlic powder
- Smoked paprika
- Salt and pepper – To taste.
How To Make Avocado Egg Salad
- Mix the green onions, parsley, mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, and smoked paprika in a medium-sized bowl until well combined.
- Fold in the chopped eggs and diced avocado, being gentle so the avocado doesn’t get too mashed.
- Season with salt and pepper to taste, then give it a final stir and serve!
Step-By-Step Process
Chef Jenn’s Tips
- Use ripe but still firm avocado so it holds its shape when mixed—no one wants green mush.
- Boil your eggs ahead of time and store them in the fridge for easy grab-and-go meal prep. I add cold eggs to cold water then bring them to a boil. Boil uncovered for 7 minutes, then turn off the heat, cover the pot and let them sit for 10 minutes. Perfection!
- Smoked paprika adds a subtle smoky depth—don’t skip it! But if you love heat, try a pinch of cayenne instead.
Recommended
Make It A Meal
Avocado Egg Salad is super versatile and fits into just about any kind of meal. Pile it high on toasted sourdough for an open-faced sandwich, scoop it into lettuce cups for a low-carb option, or tuck it into a wrap with a handful of spinach. It’s also fantastic on crackers or crostini for a quick and easy appetizer. For something heartier, serve it with a side of roasted sweet potatoes or a simple green salad.
Want to make it brunch-worthy? Serve it on top of a halved English muffin and sprinkle with everything bagel seasoning. You’re welcome.
Storage
This salad is best eaten fresh, especially because avocado can brown over time. If you do have leftovers, press a piece of plastic wrap directly onto the surface of the salad before sealing it in an airtight container—this helps slow down the browning. It’ll keep in the fridge for 1–2 days, but I don’t recommend freezing it. The texture of avocado changes too much once thawed, and the eggs can get rubbery. Basically, make it fresh and enjoy it while it’s at its best.
Avocado Egg Salad
Ingredients
- 6 hard-boiled eggs peeled and chopped
- 1 avocado diced
- 2 green onions sliced white and green parts
- 2 tablespoons parsley chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Mix the green onions, parsley, mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, and smoked paprika in a medium-sized bowl until well combined.
- Fold in the chopped eggs and diced avocado, being gentle so the avocado doesn’t get too mashed.
- Season with salt and pepper to taste, then give it a final stir and serve!
Notes
Chef Jenn’s Tips
- Use ripe but still firm avocado so it holds its shape when mixed—no one wants green mush.
- Boil your eggs ahead of time and store them in the fridge for easy grab-and-go meal prep. I add cold eggs to cold water then bring them to a boil. Boil uncovered for 7 minutes, then turn off the heat, cover the pot and let them sit for 10 minutes. Perfection!
- Smoked paprika adds a subtle smoky depth—don’t skip it! But if you love heat, try a pinch of cayenne instead.