avocado and egg salad recipe

Written ByJenny Smyth Posted on
avocado and egg salad recipe
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The Best avocado and egg salad recipe

I’ve been making avocado and egg salad for years, and it’s still a staple in our household. This recipe originated from my grandmother, who used to make it for family gatherings and special occasions.

It’s a simple yet elegant dish that’s perfect for a quick lunch or as a side dish for dinner. The combination of creamy avocado, tender eggs, and tangy dressing is a match made in heaven.

My kids love it when I make this salad for them, and it’s a great way to get them to eat healthy. The best part is that it’s incredibly easy to make and requires minimal preparation time.

I can have it ready in under 30 minutes, which is perfect for busy weeknights or weekends when I’m short on time. The key to this recipe is using ripe avocados and fresh eggs.

Don’t overprocess the eggs or the avocado, as it will result in a mushy texture. Instead, chop them coarsely and mix them together with some chopped red onion, diced tomatoes, and a sprinkle of salt and pepper.

The result is a refreshing salad that’s both healthy and delicious.

Avocado and Egg Salad

Avocado and Egg Salad

4.7 from 1493 votes

A creamy and nutritious salad combining ripe avocados with hard-boiled eggs. Perfect for a light lunch or as a sandwich filling.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

4 large eggs
2 ripe avocados
1 tablespoon lemon juice
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill
Salt and black pepper to taste

👨‍🍳Directions

1Place the eggs in a medium saucepan and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce to medium-low and simmer for 9 minutes.
3Transfer the eggs to a bowl of ice water and let cool for 5 minutes.
4Peel the eggs and chop them into small pieces.
5In a mixing bowl, mash the avocados with a fork until chunky, then stir in the lemon juice to prevent browning.
6Add the chopped eggs, mayonnaise, Dijon mustard, red onion, and dill to the bowl.
7Mix gently until combined, then season with salt and black pepper to taste.
8Serve immediately on toast or with crackers, or refrigerate for up to 2 hours.

🔧Equipment

Medium saucepan
Mixing bowl
Fork
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 5g❤️Cholesterol: 190mg🧂Sodium: 320mg🌾Total Carbs: 12g🥦Dietary Fiber: 8g🍬Sugars: 2g🥩Protein: 12g

📝Notes

For extra flavor, add a pinch of smoked paprika or cayenne pepper. Use Greek yogurt instead of mayonnaise for a lighter version.

Watch Video Of How Avocado and Egg Salad Works

This avocado and egg salad recipe is always a good idea for any occasion whether it’s a family gathering or just a quick lunch at home.

It’s easy to make ahead of time and can be stored in an airtight container in the refrigerator for up to 3 days without losing its flavor or texture.

One of my favorite things about this recipe is how versatile it is – you can serve it as a side dish or add it on top of greens for a light lunch.

❓ Frequently Asked Questions About Avocado and Egg Salad

Q1: What type of avocado should I use for this recipe?

A1: For this recipe, you’ll want to use Hass avocados as they have a higher oil content which makes them creamier when mashed. You can also use other types of avocados like Fuerte or Bacon but Hass is the most recommended.

Q2: Can I use raw eggs directly in the salad?

A2: No, you should not use raw eggs directly in the salad as they may contain Salmonella bacteria which can cause food poisoning. Always cook your eggs before adding them to the salad by boiling or poaching them.

Q3: Can I add other ingredients like cheese or bacon to the salad?

A3: Yes, you can definitely add other ingredients like cheese or bacon to the salad if you like. Some popular additions include diced ham, chopped hard-boiled eggs, or crumbled feta cheese.

Q4: How long does the salad keep in the refrigerator?

A4: This salad keeps well in the refrigerator for up to 3 days. Make sure to store it in an airtight container and give it a good stir before serving.

Q5: Can I serve this salad at room temperature?

A5: Yes, you can serve this salad at room temperature if you prefer. However, be aware that it may not be as fresh-tasting as when served chilled.

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