Avocado Egg Salad

Avocado egg salad is one of those meals I come back to again and again. It’s rich, creamy, fresh, and full of real flavor.

The soft eggs mix beautifully with ripe avocado, and a bit of lemon and chives takes it from basic to something special without being fussy. It’s a dish that feels homemade in the best way.

At my house, hard boiled eggs never go to waste. I use them for quick lunches, snacks, and this exact salad.

Once I started adding avocado, I stopped making regular egg salad altogether. The texture is smoother, the taste is better, and it just feels more satisfying.

I usually keep a few avocados in the kitchen all week long. If I’ve got eggs and even one ripe avocado, this salad shows up on the table.

Sometimes I eat it straight from the bowl, but most days I spread it over fresh bread with extra chives on top. It’s quick, it’s filling, and it always hits the right note.

If you’ve got leftover eggs, or just want a meal that feels fresh and filling without extra work, this is the one to make. You’ll love how easy it is to pull together, and once you try it, it’s going to stick.

Table of Contents

Creamy Avocado Egg Salad Recipe

Ingredients

2 large ripe avocados
4 large eggs
1 tablespoon fresh lemon juice
1 tablespoon finely chopped chives (plus extra for garnish)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon Dijon mustard (optional for extra flavor)
1 tablespoon plain Greek yogurt or mayonnaise (optional for creamier texture)
1 to 2 slices of fresh bread or sourdough, for serving (optional)

Instructions

Start by boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once the water starts boiling, turn off the heat, cover with a lid, and let the eggs sit in the hot water for 10–11 minutes.
While the eggs are cooking, cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Use a fork to mash them gently. Keep the texture slightly chunky for the best mouthfeel.
When the eggs are done, transfer them to a bowl of ice water and let them sit for about 5 minutes to cool completely. Peel the eggs once cooled, then chop them roughly into bite-sized chunks.
Add the chopped eggs to the mashed avocado.
Drizzle in the lemon juice, add salt, black pepper, chopped chives, and Dijon mustard (if using). Mix everything together gently so the eggs hold their shape and the avocados stay creamy but not too smooth.
If you prefer a creamier consistency, stir in a tablespoon of Greek yogurt or mayonnaise. This is optional but gives the salad a rich and silky texture.
Taste and adjust seasoning if needed.
Serve immediately with slices of bread, on toast, in a sandwich, or enjoy it on its own. Sprinkle a few extra chives on top and crack some black pepper for a fresh finish.

What’s The Best Way To Boil Eggs For Avocado Egg Salad?

Perfectly boiled eggs are the base of a great avocado egg salad. Getting them just right makes all the difference.

Use Cold Water At The Start: Place the eggs in a pot and cover them with cold water before turning on the heat. This helps cook them evenly.
Bring To A Gentle Boil: Turn the heat to medium-high and let the water come to a gentle boil—not a hard one.
Turn Off Heat And Cover: Once boiling starts, turn off the heat and cover the pot with a lid. Let the eggs sit in the hot water for 10 to 11 minutes.
Use An Ice Bath Right After: Transfer the eggs to a bowl of ice water as soon as the time is up. This stops the cooking and makes peeling easier.
Peel When Cooled: Let the eggs sit in the ice bath for 5–10 minutes, then peel them once they’re cool to the touch.

How Ripe Should The Avocados Be?

Using the right ripeness makes your salad creamy without being mushy.

Slightly Soft But Not Squishy: Choose avocados that give a little when gently pressed. They should feel soft but not overly soft or bruised.
Check Under The Stem: If the small stem at the top comes off easily and is green underneath, the avocado is good to use.
Avoid Brown Or Stringy Flesh: If the inside has dark spots, stringy texture, or smells off, it’s overripe or spoiled.
Use Right Before Mixing: Cut and scoop the avocado just before adding it to the salad to keep it green and fresh.

Can I Make Avocado Egg Salad Ahead Of Time?

You can prepare this salad in advance, but there are a few things to remember to keep it tasting and looking good.

Avocados Brown Quickly: Once cut, avocados start to oxidize and turn brown. This affects the appearance, not the taste, but it’s still something to consider.
Add Lemon Juice For Freshness: The lemon juice in the recipe helps slow browning. Use it generously if you’re making the salad a few hours ahead.
Store Tightly Covered: Use an airtight container and press plastic wrap directly against the surface of the salad before sealing it. This helps reduce air exposure.
Chill Immediately: Keep the salad in the fridge until you’re ready to eat it. Do not leave it out at room temperature for long.
Best Within 1 Day: For the freshest taste and color, try to eat it within 24 hours. After that, the texture may change and the avocado might darken more.

How Do I Store Leftover Avocado Egg Salad?

If you have any leftovers, keeping them fresh for the next meal is simple if you follow a few easy steps.

Use A Glass Or BPA-Free Plastic Container: Choose a container with a tight-fitting lid to keep out air and moisture.
Flatten The Surface: Use a spoon to level the top of the salad so there are no air pockets.
Cover With Plastic Wrap: Press plastic wrap directly on the surface before sealing with a lid. This slows down the browning of the avocado.
Refrigerate Right Away: Keep it in the fridge and eat within 1 to 2 days for the best taste and texture.
Do Not Freeze: Freezing changes the texture of both eggs and avocado. It will make the salad watery and unpleasant after thawing.

What Bread Goes Best With Avocado Egg Salad?

You can serve this salad with different breads, depending on your mood or what you have on hand. Here’s what works well:

Sourdough Bread: Its tangy flavor and chewy texture pair beautifully with the creamy salad.
Whole Grain Bread: Adds a nutty flavor and extra nutrients, perfect for a more filling meal.
Rye Bread: Offers a strong, hearty base that works well with the light lemon and creamy avocado.
Toasted Bread: A crispy surface adds great texture contrast to the soft salad.
Flatbread Or Tortilla Wraps: If you want to turn it into a wrap, these are great options for lunch on the go.

Can I Add Other Ingredients To Avocado Egg Salad?

Yes, you can adjust the recipe slightly to fit your taste or use up ingredients in your kitchen.

Fresh Herbs: Dill, parsley, or cilantro can give a fresh flavor boost.
Chopped Celery Or Red Onion: These add a crunchy texture if you like a bit of bite.
Spices Or Heat: A pinch of smoked paprika or crushed red chili flakes can add depth or heat.
Grated Cheese: A small amount of sharp cheddar or parmesan can make it more savory.
Chopped Pickles Or Jalapeños: These add tang and spice to cut through the creaminess.

Is Avocado Egg Salad Healthy?

This salad can be part of a healthy diet because it’s full of nutrients that fuel the body.

Healthy Fats From Avocado: Avocados are rich in heart-healthy monounsaturated fats that can help reduce bad cholesterol.
Protein From Eggs: Eggs offer high-quality protein, which helps with muscle repair and keeps you full for longer.
Low In Carbs: This salad is naturally low in carbs, which makes it a great option for those watching their carb intake.
Full Of Vitamins: Avocados and eggs both contain important vitamins like B12, vitamin D, folate, and potassium.

Can I Use This Salad For Meal Prep?

You can use it for short-term meal prep, especially if you’re planning to eat it within a day or two.

Make In Small Batches: Prepare enough for one or two meals at a time to keep it fresh.
Pack Separately From Bread: Store the salad in one container and the bread in another so it doesn’t get soggy.
Use Airtight Containers: Always seal the container properly and refrigerate it right away.
Avoid Adding Too Many Wet Ingredients: If you’re meal prepping, avoid extras like juicy tomatoes or cucumbers that release water over time.

How Can I Keep The Avocado Green?

Avocado tends to brown quickly, but a few smart tricks can help keep the color nice and green.

Add Lemon Juice Right Away: The acid in lemon slows down browning, so make sure to mix it in early.
Limit Air Exposure: Air causes oxidation. Store the salad with plastic wrap pressed directly on top before sealing with a lid.
Keep Cold: Store it in the fridge until you’re ready to eat. Cold slows down the oxidation process.
Eat Soon After Making: This salad tastes best fresh. If you need to store it, do it carefully and eat within a day or two.