Can I make this avocado egg salad ahead of time?

While best enjoyed fresh, you can prepare it up to 24 hours in advance. Store in an airtight container with plastic wrap pressed directly on the surface to minimize browning. A little extra lemon juice on top before storing helps too. The texture may change slightly but the flavor remains delicious.

How do I know if my avocado is perfectly ripe?

The perfect avocado for this recipe should yield slightly to gentle pressure, but not feel mushy. If it's rock hard, it needs more time to ripen. If there are dark indentations or it feels like there's liquid inside, it's overripe. The stem end should come off easily and be green underneath, not brown.

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt makes a great substitute for mayonnaise if you prefer. It will give a tangier flavor profile and reduce the fat content. Start with the same amount as the mayo called for and adjust to taste.

What's the best bread for avocado egg salad sandwiches?

Hearty breads stand up best to this rich filling. Try sourdough, whole grain, rye, or a seeded bread for extra texture. Toasting the bread creates a nice contrast between the crisp exterior and creamy filling.

Avocado Egg Salad Recipe

Name: Avocado Egg Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 large avocado; 6 large hard-boiled eggs (cut into ½-inch pieces); 2 tablespoons mayonnaise; 2 tablespoons lemon juice (from 1 lemon); 1 tablespoon finely chopped fresh dill; 1 tablespoon finely chopped fresh parsley; 1 tablespoon finely chopped fresh chives; ½ teaspoon salt (plus more to taste); ¼ teaspoon black pepper (plus more to taste)

Description

An easy-to-make and creamy avocado egg salad packed with freshness from herbs. This recipe is perfect as a quick, healthy snack or light meal. You can enjoy it on toast, crackers, or on its own for a flavorful treat full of protein, healthy fats, and vibrant flavors.

Ingredients

Scale

Avocado Salad Base:

1 large avocado
6 large hard-boiled eggs (cut into 1/2-inch pieces)

Dressing:

2 tablespoons mayonnaise
2 tablespoons lemon juice (from 1 lemon)
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper (plus more to taste)

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Instructions

Mash the Avocado:
Pit and peel the large avocado, then cut it into quarters. Place the avocado into a large bowl and mash it with a potato masher or large fork until smooth and creamy.
Mix in the Dressing Ingredients:
Add mayonnaise, lemon juice, dill, parsley, chives, salt, and black pepper to the mashed avocado. Stir gently until all the ingredients are just combined. Be careful not to overmix as this will affect the texture.
Serve the Salad:
Enjoy immediately by spreading the avocado egg salad on toast, scooping with crackers, or simply eating it by the spoonful for a healthy and satisfying treat.

Notes

To make this recipe even healthier, replace mayonnaise with plain Greek yogurt for added protein and a tangy flavor.
Store leftover avocado egg salad in an airtight container in the refrigerator for up to 2 days. Cover it with plastic wrap pressed tightly to the surface to prevent browning.
This salad can also be used as a filling for wraps or sandwiches.
For an extra crunch, add diced celery, red onion, or even a small amount of chopped nuts.
If you’re out of fresh herbs, dried dill, parsley, or chives can be used; simply use 1/3 of their fresh measurements.

Nutrition

Serving Size: 1 Serving
Calories: 250kcal
Sugar: 1g
Sodium: 250mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 4g
Protein: 12g
Cholesterol: 190mg