egg salad avocado recipe

Written ByJenny Smyth Posted on
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The Best egg salad avocado recipe

I’m so excited to share this egg salad avocado recipe with you all! I’ve been making it for years, and it’s always a hit with my family. The combination of creamy avocado, tangy egg salad, and crunchy veggies is just perfect.

I love that it’s easy to make and can be served as a light lunch or dinner. Plus, it’s a great way to get in some healthy fats and protein. My kids love it when I serve it on whole wheat bread or crackers, and I love that it’s a great way to get them eating more veggies.

I’ve also found that this recipe is perfect for potlucks or picnics – it’s easy to transport and can be served at room temperature. And the best part? It’s incredibly versatile – you can customize it with your favorite ingredients and add-ins.

For example, I like to add some diced bell peppers or chopped fresh herbs like parsley or dill. You could also try adding some grated cheese or diced bacon for an extra boost of flavor. One thing that makes this recipe stand out is the way the avocado adds a richness and creaminess to the dish without making it too heavy.

And let’s not forget about the health benefits – avocado is packed with healthy fats and antioxidants, while eggs are an excellent source of protein and iron. My husband loves this recipe because he says it’s ‘the perfect combination of flavors and textures.’ And honestly, I have to agree with him!

This recipe has become a staple in our household, and I know your family will love it just as much as mine does. So go ahead, give it a try, and let me know what you think!

Avocado Egg Salad

4.6 from 1044 votes

A creamy and flavorful egg salad recipe with the addition of ripe avocados for a refreshing twist. This dish is perfect for a light lunch or a quick snack.

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

🥘Ingredients

For the Egg Salad

4 large eggs
2 ripe avocados
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp finely chopped fresh chives

👨‍🍳Directions

1Place eggs in a saucepan and cover with cold water.
2Bring the water to a boil over medium-high heat.
3Once boiling, reduce heat to medium and let the eggs simmer for 9 minutes.
4After 9 minutes, transfer the eggs to an ice bath to cool.
5This will make the eggs easier to peel and stop the cooking process.
6While the eggs are cooling, prepare the avocado.
7Cut the avocado in half and remove the pit.
8Use a spoon to scoop out the flesh into a mixing bowl.
9Add mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the bowl with the avocado.
10Mash the avocado and mix all ingredients until smooth and well combined.
11The mixture should be creamy and have a slight green tint from the avocado.
12Peel the cooled eggs and chop them into small pieces.
13Add the chopped eggs to the avocado mixture.
14Stir gently to combine, ensuring the eggs are evenly distributed throughout the salad.
15Taste and adjust seasoning if necessary.
16Sprinkle chopped chives over the top of the salad for added flavor and visual appeal.

🔧Equipment

Saucepan
Mixing bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 5g❤️Cholesterol: 186mg🧂Sodium: 550mg🌾Total Carbs: 10g🥦Dietary Fiber: 6g🍬Sugars: 2g🥩Protein: 14g

📝Notes

Tips: For a spicier version, add diced jalapeños or a pinch of cayenne pepper. Serve on toasted bread, with crackers, or as a topping for a salad.

One thing that makes this recipe so great is how easily you can customize it to suit your family’s tastes.

Whether you prefer classic cheddar or something more adventurous like goat cheese or feta, there are endless possibilities when it comes to adding flavor to your egg salad.

And don’t even get me started on the storage options – simply wrap leftovers tightly in plastic wrap or aluminum foil and refrigerate until you’re ready to reheat and serve again.

❓ Frequently Asked Questions About Avocado Egg Salad

Q: What type of eggs should I use for this recipe?

For this egg salad avocado recipe, you’ll want to use large eggs that are at room temperature. This will help them mix together more smoothly with the other ingredients.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time! In fact, it’s one of the best things about this dish – it gets better with time. Just mix everything together in a bowl and refrigerate until you’re ready to serve.

Q: How do I store leftover egg salad?

You can store leftover egg salad in an airtight container in the refrigerator for up to 3 days.

Q: Can I use different types of cheese in this recipe?

Of course! While cheddar cheese is a classic choice for egg salad, you can experiment with other cheeses like Swiss or feta for a different flavor profile.

Q: Is it safe to eat raw eggs from my backyard chickens?

No! If you’re using eggs from your own backyard chickens, make sure they’re stored safely in the refrigerator at 40°F (4°C) or below to prevent salmonella poisoning.

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