This avocado egg salad is a creamy blend of hard boiled eggs, mayonnaise, ripe avocado and fresh herbs. A fun twist on the classic dish that makes for a perfect lighter lunch option!

When I need lunch in the hurry, I turn to salad recipes such as burrata salad, curry chicken salad, zesty three bean salad and this ultra flavorful creamy avocado egg salad.

Avocado egg salad on a croissant with greens.

Classic egg salad is great on its own, but you can add any number of flavors to kick it up to the next level! This avocado egg salad recipe is the perfect blend of flavors and textures, and also happens to be quite simple to make.

Avocado Egg Salad Ingredients

Bowls of ingredients including hard boiled eggs, avocado, seasonings and herbs.

To make this recipe, you will need avocado, mayo, hard boiled eggs, mustard, fresh lemon juice, chives, parsley, salt and pepper.

How Do You Make Avocado Egg Salad?

The first step is to hard boil some eggs. Place diced avocado in a bowl, then add mayonnaise, Dijon mustard, lemon juice and seasonings. Mash the avocado mixture, then add the chopped hard boiled eggs, fresh herbs and seasonings. Stir until the mixture is well combined, then serve and enjoy.

Step by step process shots showing how to make egg salad.

How To Boil eggs

Place your eggs in a pot in a single layer, then add enough cold water to cover them by at least one inch. Bring the water to a boil, and add 2 teaspoons of salt and 1/2 teaspoon of baking soda. These ingredients will make the eggs easier to peel later. Turn off the heat, but leave the pot on the burner and cover it. Let the eggs sit for 10-12 minutes. Remove the eggs from the pot and place them in a bowl of ice water. The ice bath will halt the cooking process. Store the eggs in the refrigerator until you’re ready to eat them. The great part about this recipe is that the eggs don’t even have to be perfectly peeled since they’ll get chopped up anyways!

Eggs in a bowl with an avocado mayonnaise mixture.

Tips For The Perfect Dish

  • This salad is best with a ripe avocado. Choose an avocado that has some give to it when it is gently squeezed.
  • I recommend serving avocado egg salad right away. The lemon juice will help the avocado from browning as quickly, but it still will eventually discolor. You can store the salad in the fridge in an airtight container for up to 8 hours.
  • Looking to save a few calories? You can use light mayonnaise, or swap out half of the mayo with Greek yogurt instead.
  • This low carb recipe can be easily doubled or tripled for a larger crowd.

Quick Tip

Enjoy your salad on lettuce wraps, with crackers or pita chips, or on a croissant or sourdough roll as a sandwich.

Recipe FAQs

What do you eat with egg salad sandwiches?

I recommend serving some simple side dishes with your egg salad sandwiches. Some great options include three bean salad, air fryer french fries, tropical fruit salad, or a refreshing cucumber dill salad.

Are eggs and avocado good together?

Eggs and avocado are the perfect pairing! The smooth and creamy texture of the avocado enhances the richness of the egg yolks, and both ingredients have a mild flavor. You can serve avocado and eggs together in salads, omeletes, scrambles, or put an egg on top of some avocado toast.


A serving spoon in a bowl of avocado egg salad.

Avocado Egg Salad Flavor Variations

This salad is delicious as-is, but you can add other ingredients to customize it as your own.

  • Vegetables: You can absolutely add other veggies to the mix such as cucumber, jalapeno, celery, red onion, cherry tomatoes, or fresh greens such as spinach or arugula.
  • Protein: Add extra protein with cooked crumbled bacon, grilled chicken or grilled shrimp. You can also try some canned white beans or chickpeas.
  • Flavorings: Feel free to amp up the flavor with a little sriracha, chopped cilantro, olives, shallots, or sun dried tomatoes. You can also swap out the lemon juice for lime juice.
  • Herbs: While I love the flavor combination of parsley and chives, you can also use fresh basil, green onions or cilantro with great results.

I always keep hard boiled eggs on hand so that I can whip up an avocado egg salad sandwich whenever the mood strikes!

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5 from 18 votes

Avocado Egg Salad

AuthorSara Welch
Avocado egg salad on a croissant with greens.
This avocado egg salad is a creamy blend of hard boiled eggs, mayonnaise, ripe avocado and fresh herbs. A fun twist on the classic dish that makes for a perfect lighter lunch option!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course Salad
Cuisine American
Serves 2


  • 1 large avocado peeled, pitted and diced
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 4 eggs hard boiled, peeled and chopped
  • 1 tablespoon chives thinly sliced
  • 1 tablespoon parsley chopped
  • salt and pepper to taste


  • Place the avocado, mayonnaise, mustard and lemon juice in a medium bowl.
  • Use a fork to mash everything together.
  • Place the eggs, chives, parsley, salt and pepper in the bowl on top of the avocado mixture.
  • Stir gently until everything is well combined. Serve immediately.


  1. Choose a ripe avocado for the best flavor and the creamiest salad.
  2. This salad is best when served immediately, as the avocado may start to discolor over time.


Calories: 385kcal | Carbohydrates: 10g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 250mg | Potassium: 633mg | Fiber: 7g | Sugar: 1g | Vitamin A: 867IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 2mg

Hello! I’m Sara!

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5 from 18 votes (14 ratings without comment)

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Recipe Rating


  1. 5 stars
    This avocado egg salad recipe is a wonderful twist on egg salad. It is healthier yet tastes indulgent! I love the creaminess of avocados blended with the richness of egg