Avocado Egg Salad
This creamy avocado egg salad skips the mayo entirely and lets ripe avocado do all the work — delivering a rich, velvety base that pairs beautifully with perfectly hard-boiled eggs, bright lemon juice, Dijon mustard, fresh dill, and chives. It comes together in under 30 minutes, packs a serious punch of healthy fats and protein, and works on toast, in lettuce wraps, stuffed in a croissant, or eaten straight from the bowl. It's the kind of simple, wholesome lunch that earns a permanent spot in your weekly rotation.
Equipment
- Medium saucepan For boiling eggs
- Large mixing bowl
- Fork or potato masher For mashing avocado to desired consistency
- Egg slicer Optional — a sharp knife works too
- Cutting board
- Small bowl For ice bath to stop egg cooking
- Citrus juicer or handheld lemon squeezer
- Rubber spatula or wooden spoon
- Measuring spoons
Ingredients
- 6 large eggs hard-boiled and peeled
- 2 ripe avocados halved and pitted; Hass variety preferred
- 1 tablespoon fresh lemon juice from about half a lemon
- 1 teaspoon Dijon mustard
- 2 tablespoons red onion finely diced
- 2 tablespoons fresh dill chopped; or substitute 1 teaspoon dried dill
- 1 tablespoon fresh chives chopped
- 1/4 teaspoon garlic powder
- salt to taste; start with 1/4 teaspoon
- black pepper freshly cracked, to taste
Optional Add-Ins
- red pepper flakes pinch, for heat
- 1/2 teaspoon everything bagel seasoning for topping before serving
Instructions
- Place 6 eggs in a single layer in a medium saucepan, cover with cold water by at least 1 inch, and bring to a full boil over medium-high heat. Once boiling, remove from heat, cover, and let the eggs sit in the hot water for 10–12 minutes.
- Transfer eggs to a bowl of ice water and cool for at least 5 minutes, then peel under cool running water starting from the wider end. Set peeled eggs aside.
- Halve, pit, and scoop the avocado flesh into a large mixing bowl. Add 1 tablespoon of lemon juice immediately, then mash with a fork to your desired consistency — chunky or smooth.
- Cut the peeled hard-boiled eggs into quarters or rough chunks on a cutting board. Larger pieces add texture; smaller pieces create a more uniform, spreadable salad.
- Into the mashed avocado, stir in the Dijon mustard, red onion, fresh dill, chives, garlic powder, salt, pepper, and red pepper flakes (if using) until evenly combined.
- Gently fold the chopped eggs into the avocado mixture until well coated. Taste and adjust seasoning — add more lemon juice for brightness or more salt as needed.
- Scoop onto toast, into lettuce wraps, or into a sandwich, then top with extra fresh dill, chives, and a sprinkle of everything bagel seasoning. Serve immediately for best color and texture.
Notes
- Use ripe avocados only — they should yield easily when pressed. Underripe avocados taste waxy and won't mash smoothly.
- Don't skip the lemon juice. It adds brightness and slows the oxidation that causes the avocado to brown.
- Cool your eggs completely in the ice bath before mixing. Warm eggs speed up browning of the avocado.
- For extra creaminess, add 1–2 tablespoons of mayonnaise or Greek yogurt alongside the avocado.
- Keep some egg texture — resist chopping the eggs too finely. Larger chunks provide a nice contrast against the smooth avocado base.
- Fresh dill makes a noticeable flavor difference over dried. If using dried dill, reduce the amount to 1 teaspoon.
- Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to slow browning. Best eaten within 24 hours.
- Do not freeze — avocado and hard-boiled eggs both become watery and unpleasant after thawing.
- For a spicy version, stir in 1/2 teaspoon of sriracha or a finely minced jalapeño.
- For a bacon version, fold in 2–3 strips of crispy crumbled bacon just before serving for smoky, salty crunch.
Nutrition
Serving: 1ServingCalories: 265kcalCarbohydrates: 8gProtein: 12gFat: 22gSaturated Fat: 4.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 280mgSodium: 210mgPotassium: 530mgFiber: 5gSugar: 1gVitamin A: 10IUVitamin C: 12mgCalcium: 6mgIron: 10mg
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