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This simple Avocado Egg Salad is prepped in ten minutes and full of creamy flavor. Skip the mayo and add some extra flavor with ripe avocados. Perfect for lunch on crackers, a sandwich or as is straight from the spoon!
This recipe was originally published April 2018 and updated March 2021 to include new photos.
If you have a mayo hater in your house like I do, then this Avocado Egg Salad is what you will LOVE.
Big fan of subbing avocados for mayo in things like this avocado ranch tuna salad and this egg salad as well. Adds lots of creamy flavor and some healthy fats!
Big fan of quick and simple salads like this one as well as this chickpea “tuna” salad or chickpea avocado salad for my avocado lovers out there!
Why you will love this recipe:
- The perfect way to use up ripe avocados. Avocados go from zero to brown before you know it sometimes. When you have a handful of them that need to be used up NOW, aside from freezing them, popping them in this salad is a great option!
- Packed with protein and the good stuff. If you want something to fuel you up and keep you raring to go, you have to add some protein, fat and carbs to your meal. Top this avocado egg salad on crackers or toast and you will have plenty of energy.
- A fun recipe for the kids to help. I don’t know about you, but my little guy is a sucker for destruction. If I give him a potato masher, he will demolish anything I put in a bowl. Get the kids in the kitchen to help with this one!
What you will need:
- You want super soft, ripe avocados. If you aren’t sure if your avocados are ready, check this out. Checking under the stem is the trick. When you pop it off, it should pull away easily and the color will be a nice green. If you see brown, it will possibly be too ripe. However, sometimes when you open it up, there is still a bit of green that is salvageable.
- Large eggs are ideal for this avocado egg salad. If yours are smaller, then you may want to add one or two more. If you have an Instant Pot, hard boiling the eggs in it is the easiest thing ever!
How to make this recipe:
It really doesn’t get mush easier. Add everything into a mixing bowl and mash. Then stir a bit to evenly distribute the spices and seasoning. Add more salt or pepper to taste.
Notes and Tips:
- The easiest eggs to work with when making this avocado egg salad are eggs that have recently been hard boiled and cooled. The yolk is much more easily mashed and not dried out. Try not to overcook your eggs either to avoid a dryer, green yolk. If they have been in the fridge for a day or so, that is fine, they just may take more work to mash.
- Hate peeling hard boiled eggs? If you put the eggs in an ice bath right after boiling, that helps the eggs to peel mush easier.
- If you want to help keep the avocado from browning so you can eat the egg salad a day or so after making, stir in a squeeze of lemon juice when making. Then cover the bowl you are using with plastic wrap and press the plastic wrap directly onto the egg salad so that it is touching the top of it completely. You may get a touch of brown on top, but this will help preserve the salad for longer.
Check out these other recipes:
- Apple Arugula Salad
- Chickpea Avocado Salad
- Vegan Chickpea Tuna Salad
- Pesto Orzo Salad
- Shaved Brussels Sprout Salad
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Avocado Egg Salad
Ingredients
- 5 hard boiled eggs
- 2 ripe avocados
- ½ tsp onion powder
- ½ tsp ground mustard
- ¼ tsp cracked pepper
- Sea salt to taste
- Optional: crushed red pepper
Instructions
- Combine eggs, avocado, and seasonings into a bowl.
- Using a fork, press into eggs to break down and then stir to mix with avocado.
- That's it! Season to taste and enjoy as desired. For best results, eat within one to two hours. If saving, add a squeeze of lemon juice to help keep the avocado from browning.
Notes
- The easiest eggs to work with when making this avocado egg salad are eggs that have recently been hard boiled and cooled. The yolk is much more easily mashed and not dried out. Try not to overcook your eggs either to avoid a dryer, green yolk. If they have been in the fridge for a day or so, that is fine, they just may take more work to mash.
- Hate peeling hard boiled eggs? If you put the eggs in an ice bath right after boiling, that helps the eggs to peel mush easier.
- If you want to help keep the avocado from browning so you can eat the egg salad a day or so after making, stir in a squeeze of lemon juice when making. Then cover the bowl you are using with plastic wrap and press the plastic wrap directly onto the egg salad so that it is touching the top of it completely. You may get a touch of brown on top, but this will help preserve the salad for longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Make this! Easy and delish!!
I’ve made this. In fact just 2 days ago. Ate mine w a spoon. Delish!!
I hear you on that Barb! All you need is a spoon!!