This Avocado Egg Salad recipe is incredibly delicious! Easy to make, full of fresh flavor, it’s healthy and irresistibly creamy. Lunch just got 100% better!
Why You’ll Love This Avocado Egg Salad
It’s crazy how fast our avocado egg salad appetizers would disappear at parties we’ve catered! People absolutly looooooooove them!
This healthy avocado egg salad is so versatile! Turn it into a sandwich or hearty wrap, serve it over a bed of dressed lettuce (very keto friendly) or serve it as an appetizer on toasted bruschetta or crunchy endive. Or spoon it out of a bowl like I do sometimes; it is hard to resist.
The secret to its incredible flavor is the addition of a few little extras: lemon zest, capers, and fresh dill, and, of course, avocado, which makes this the best egg salad recipe!
Vegans may enjoy this chickpea salad version—just as satisfying!
Egg Salad Ingredients
It starts with hard-boiled eggs! I prefer to do this first, then chill in the refrigerator. If in a hurry, you can buy pre-boiled eggs, or you can even make these in your instant pot!
- Hard-boiled Large eggs: Hard-boiled, peeled, and cooled.
- Mayonnaise: Or sub full-fat plain yogurt with a drizzle of olive oil, or use part yogurt and part mayo.
- Celery: Add a tasty crunch!
- Green onions: Gives the salad a bit of pungent, savory flavor. Sub red onion if you prefer.
- Dill: Dill truly elevates this salad. Feel free to use a blend of dill with fresh parsley, basil, chives or cilantro if you wish!
- Tarragon leaves: For a hint of sweet, anise-like taste.
- Dijon mustard: Tangy and sharp, perfect for dressing the salad.
- Capers: Salty and briny, giving a pop of bold flavor. Sub chopped dill pickles if desired.
- Lemon zest: For summery, vibrant taste.
- Avocado: Diced, ripe avocados adds a creamy component that is refreshing.
- Microgreens or sprouts: Paired with the egg salad to give it a nutritional boost!
- Sliced radishes and tomatoes: Optional, but great for making the salad heartier for a main course.
- For serving: Bread, bruschetta, tortillas or lightly dressed greens.
How to Make This Easy Egg Salad Recipe
Step 1: Mix the dressing. In a medium bowl, use a fork to stir together 1/2 cup mayonnaise (or Greek yogurt with a splash of olive oil), with chopped celery, green onions, fresh herbs, capers, lemon zest, and mustard.
Step 2: Chop the eggs. Peel first, then chop finely.
Step 3: Fold in the eggs. Fold the eggs into the mayo mixture and season with salt and black pepper to taste.
Step 4: Add avocado. Add diced avocado by gently folding in. TIP: If serving later, cover with plastic wrap and wait to add the avocado until just before serving.
Serving Suggestions
- Sandwich: To make and avocado egg salad sandwich, spread slices with a single layer of mayo (and mustard if desired), layer sliced tomatoes, avocado, and radishes, and top with egg salad and a mound of sprouts or microgreens. Serve open-faced or with a top slice. Feel free to toast the bread too!
- Appetizer: Slice, brush with olive oil and a pinch of salt, and toast at 400F until crisp. Let cool and top with egg salad for an appetizer, topped with microgreens or fresh herbs.
- Wrap: To turn this into a wrap, warm a large tortilla until pliable; layer egg salad with arugula, tomato, radishes, and sprouts or microgreens.
- Endive: Spoon egg salad on top for an appetizer and garnish with radish, microgreens or fresh herbs.
- Big Salad: Serve over lightly dressed greens and sprouts for a healthy, low-carb meal. Drizzle the greens with olive oil and lemon juice and season with salt and pepper. Arrange the veggies (tomatoes, radishes, and avocado) around the egg salad.
Storage
If you have leftovers, store in the fridge in a sealed container for up to 2 days. This salad tastes great cold or let it sit for a bit to get closer to room temp.
Recipe FAQs
To create hard boiled eggs, boil for 6-8 minutes—6 minutes for a lightly soft yolk, 8 minutes for a firm yolk.
The eggs could have been overcooked. If cooked too long or at too high heat, the sulphur in the egg whites can react with the iron in the egg yolks to form iron sulphide, resulting in a greenish gray color.
While this egg salad is best enjoyed on the same day that it is made, leftover egg salad can be stored in an airtight container in the refrigerator for up to 2 days.
You can eat egg salad right away at room temperature or chill in the fridge for an hour and enjoy cold.
We use classic egg salad recipe ingredients like egg, mayonnaise, green onion, and mustard, along with extras like dill, capers, and avocado for even more flavor.
Fresh eggs can be harder to peel, so for a hard boil we recommend using a carton from the store since they are a bit older. Save your fresh eggs for breakfast!
Yes, this might mean that the egg is a little older, but it is safe to eat. Once cracked open, check for an unusual odor or color before deciding whether or not to use it.
Hope you love this Avocado Egg Salad Recipe as much as we do. I know you’ll find your favorite way to serve it up! Share in the comments below!
More recipes you may like!
Avocado Egg Salad Recipe
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4 cups
- Category: sandwich, salad, eggs
- Method: Mixed
- Cuisine: American
- Diet: Gluten Free
Description
This Avocado Egg Salad recipe is incredibly delicious! Easy to make, full of fresh flavor, it’s healthy and irresistibly creamy. Lunch just got 100% better!
Ingredients
- 8 large eggs – hard-boiled, peeled, cooled.
- 1/2 cup mayo (or sub-full-fat plain yogurt with a drizzle of olive oil, or use part yogurt and part mayo)
- 2 small stalks of celery, finely chopped
- 2 green onions, white and green parts, finely chopped
- 1/2 cup chopped dill (or a blend of dill with Italian parsley, basil, or cilantro)
- 2 teaspoons Dijon mustard
- 1 tablespoon capers, more to taste.
- 1 teaspoon lemon zest
- 1 large avocado (diced)
- Salt and freshly ground pepper to taste
- optional: 1 tablespoon fresh tarragon (elevates!)
Instructions
- In a medium bowl, mix the mayonnaise (or yogurt with a splash of olive oil), celery, green onions, fresh herbs, capers, lemon zest, and mustard.
- Peel the eggs and chop finely. Add eggs to the mayonnaise mixture and gently fold in.
- Season generously with salt and pepper to taste.
- Add the diced avocado- by gently fold in (if making this ahead, leave the avocado out until serving). Leaving some chunks is good.
- Taste, and adjust salt and pepper.
- Refrigerate covered until using- best used the same day!
Notes
Avocado egg salad will keep 2 days in the fridge.
Serving suggestions:
- Appetizers: Place a large spoonful on toasted bruschetta (or endive) and top it with a few microgreens or fresh herbs.
- Salad: lay a bed of mixed greens and sprouts, and drizzle with olive oil and lemon juice, salt and pepper. Top with a cup of egg salad, arranging tomatoes, radishes and avocado all around.
- Sandwich: spread bread with mayo (and mustard if you like). Layer sliced tomatoes, avocado or radishes (or all). Top with a generous amount of egg salad and a mound of microsprouts. Either serve open-faced or top with a second slice of bread. Cut in half.
Nutrition
- Serving Size: 1 cup
- Calories: 219
- Sugar: 0.7 g
- Sodium: 370.1 mg
- Fat: 19.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 3.8 g
- Fiber: 2.4 g
- Protein: 7.3 g
- Cholesterol: 191.8 mg
Yummiest egg salad ever. Better than my mom’s which is pretty dang good.
Wow, nice to hear!
Delicious – but not a surprise as from whence it comes 🙂
I was in a rush so used chickpeas in place of the eggs. One addition was to add dill pickles chopped up and a bit of the pickle brine, which IMO gave it yet another flavor boost.
Thank you for all you do and share Sylvia – this home is very grateful!
thanks Joyce!