Dinner

Avocado Egg Salad Recipe

ByThomas Greene December 9, 2025December 9, 2025

Introduction

This avocado egg salad is a creamy and flavorful twist on a classic favorite. Combining ripe avocado with hard-boiled eggs and fresh herbs, it makes a perfect light lunch or snack that’s easy to prepare and packed with nutrients.

A white bowl filled with a creamy avocado egg salad made of roughly chopped layers including pale yellow egg yolks, white egg pieces, green avocado chunks, and small bits of purple-red onion, all mixed together with small green herb and chive sprinkles on top, with a silver spoon resting inside the bowl. The bowl sits on a white marbled surface with a small white bowl of chopped green chives nearby, fresh green lettuce leaves at one corner, and some parsley leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large avocado (peeled, pitted and finely diced)
3 hard boiled eggs (roughly chopped)
2 tablespoons red onion (chopped)
2 tablespoons mayonnaise
1 tablespoon chives (chopped)
1 tablespoon fresh parsley (chopped)
1 teaspoon lemon juice
Kosher salt and ground black pepper (to taste)
Optional: lettuce leaves for serving

Instructions

Step 1: In a mixing bowl, combine the diced avocado, chopped hard-boiled eggs, red onion, mayonnaise, chives, parsley, and lemon juice.
Step 2: Season with kosher salt and ground black pepper to taste, then stir gently until all ingredients are well mixed.
Step 3: Serve the avocado egg salad plain, on your favorite bread, or atop fresh lettuce leaves for a light, refreshing meal.

Tips & Variations

For extra tang, add a teaspoon of Dijon mustard to the mix.
Swap mayonnaise for Greek yogurt to make it lighter and add a slight tang.
Include diced celery for added crunch and texture.
If you prefer a smoother texture, mash the avocado before mixing.

Storage

Store leftover avocado egg salad in an airtight container in the refrigerator for up to 2 days. To keep the avocado from browning, press a piece of plastic wrap directly onto the salad’s surface before sealing. Serve chilled or at room temperature. Avoid freezing, as the texture will change.

How to Serve

A white plate sits on a white marbled surface, holding three lettuce wraps with bright green, ruffled lettuce leaves as the base layer. Each leaf is filled with a chunky mix of pale yellow and white chopped boiled eggs, light green chunks of avocado, small pieces of red onion, and sprinkled with finely chopped chives and black pepper, creating a textured and colorful look. A small white bowl filled with the same egg and avocado mixture sits on the plate with a spoon inside it. A white and gray striped cloth is partially visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular onions instead of red onions?

Yes, you can substitute red onions with white or yellow onions, but red onions offer a milder and slightly sweet flavor that complements the salad well.

How do I prevent the avocado from browning in the salad?

Adding lemon juice helps slow browning. Additionally, store the salad in an airtight container with plastic wrap pressed against the surface to minimize air exposure.