This simple Avocado Egg Salad comes together in about ten minutes and is delightfully creamy. Skip the mayo and let ripe avocados add flavor and healthy fats. It’s perfect on crackers, in a sandwich, or enjoyed straight from the spoon.
This recipe was originally published April 2018 and updated March 2021 with new photos.
If someone in your home isn’t a fan of mayonnaise, this Avocado Egg Salad is an excellent alternative. The avocado lends a rich, creamy texture while keeping the salad lighter and more nutritious.
I like substituting avocado for mayo in salads like avocado ranch tuna salad and in this egg salad. It adds creaminess plus healthy fats that keep you satisfied longer.
Why you will love this recipe:
- A great use for ripe avocados. Avocados can ripen quickly — this salad is a simple way to use them before they go bad.
- Balanced and filling. With protein from eggs, healthy fats from avocado, and carbohydrates from your choice of bread or crackers, this salad makes a satisfying meal or snack.
- Child-friendly and easy to involve kids. Mashing the ingredients is a simple, hands-on task kids often enjoy, making this a good recipe to prepare together.
What you will need:
- Very ripe, soft avocados. For best texture and flavor, use avocados that are soft to the touch and easy to mash.
- Large hard-boiled eggs. If your eggs are smaller, use an extra one or two. Hard-boiled eggs are easiest to prepare in an Instant Pot or on the stovetop — just cool them before mashing.
How to make this recipe:
The method is straightforward: combine chopped or roughly mashed hard-boiled eggs with ripe avocado and seasonings in a bowl. Press with a fork to break down the eggs and mix until you reach your desired consistency. Taste and adjust salt, pepper, or spice to preference.
Notes and tips:
- Use recently cooked and cooled hard-boiled eggs when possible. The yolks mash more easily and remain moist. Avoid overcooking to prevent dry, green-tinted yolks.
- Peeling tip: An ice bath immediately after boiling makes shells easier to remove.
- To slow browning: Add a squeeze of lemon juice to the salad and press plastic wrap directly onto the surface before refrigerating. This helps preserve color for a day or two.
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 chopped or roughly mashed eggs, avocado, and seasonings in a mixing bowl.
- Use a fork to press and break down the eggs, mixing them with the avocado until you reach your desired texture.
- Season to taste. Serve on crackers, toast, or enjoy on its own. For best flavor and texture, eat within one to two hours; if saving, add lemon juice to slow browning.
Notes
- Use freshly cooled hard-boiled eggs when possible. They mash easily and stay moist.
- Ice bath for easier peeling: Place eggs in ice water immediately after boiling to simplify peeling.
- Prevent browning: Stir in lemon juice and press plastic wrap directly onto the salad before refrigerating to reduce surface discoloration.
Nutrition
Nutrition information is an approximation.
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Mixing Bowls
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