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This avocado egg salad is creamy, fresh, and quick to make using simple ingredients like hard-boiled eggs, ripe avocado, and a touch of mustard and lemon juice. It’s perfect for toast, lettuce wraps, or a protein-rich snack.

avocado egg salad in a bowl

If you are a fan of avocado, you may also like this Keto Avocado, Avocado and shrimp crostini or Tuna Salad With Cucumber.

Table of Contents

Why This Recipe Works

  • Naturally creamy from avocado and egg yolks
  • Balanced flavor with mustard and acid
  • Simple, everyday ingredients
  • High in protein and healthy fats
  • Works for low-carb and keto-style meals

Ingredient Notes

  • Eggs – hard-boiled and cooled
  • Avocado – ripe but not overly soft
  • Mayonnaise – optional, adds extra creaminess
  • Dijon mustard – for depth and slight tang
  • Lemon juice or vinegar – balances richness and prevents browning
  • Green onions – add freshness and mild bite
  • Salt & pepper – adjust to taste

(Exact amounts are in the recipe card below.)

How To Make Avocado Egg Salad

  • Boil and cool the eggs
  • Peel and separate yolks from whites
  • Mash yolks with avocado until smooth
  • Add mayonnaise, mustard, and lemon juice or vinegar
  • Season with salt and pepper
  • Chop egg whites and fold into the mixture
  • Add green onions and mix gently
  • Taste and adjust seasoning

How To Boil Eggs For Egg Salad

For best results, cook the eggs just until the yolks are set but still creamy-not overcooked.

  1. Place eggs in a pot and cover with cold water
  2. Bring to a boil over medium heat
  3. Once boiling, cover with a lid and remove from heat
  4. Let sit in the hot water for 14-16 minutes, depending on size
  5. Transfer immediately to cold water to stop cooking
  6. Cool, then peel

Larger eggs may need slightly more time. This method helps prevent overcooked yolks and makes peeling easier.

Variations

  • Include cheese or feta for richness
  • Add crispy bacon for extra flavor
  • Mix in chopped tomatoes or herbs
  • Sprinkle with everything bagel seasoning
  • Add paprika or chili flakes for heat

Texture Tips (Important)

  • Add acid (lemon or vinegar) to balance flavor and slow browning
  • Mash yolks and avocado first for a smooth base
  • Add egg whites last to keep texture
  • Use ripe avocado for best creaminess

Can You Skip Mayonnaise?

Yes. The avocado provides enough creaminess on its own.
You can also use Greek yogurt for a lighter option, but mayonnaise gives the most classic texture and flavor.

How To Serve

  • As a quick protein snack
  • On toast or keto bread
  • In lettuce wraps
  • With crackers or cucumber slices
  • As a sandwich filling

Make Ahead & Storage

  • Not suitable for freezing
  • Best enjoyed fresh
  • Can be made up to 1 day ahead and stored tightly covered
  • If slight browning occurs, stir or remove the top layer

FAQ

Why is my avocado egg salad brown?

Oxidation is natural. Adding lemon juice helps slow this process.

Can I make it without mayo?

Yes, avocado alone works well.

What’s the best avocado to use?

Ripe but firm – it should mash easily without being watery.

More Avocado recipes:

avocado egg salad in a bowls
5 from 5 votes

Avocado Egg Salad

This avocado egg salad is creamy, fresh, and easy to make with hard-boiled eggs, ripe avocado, and simple seasonings. Perfect for toast, sandwiches, or a low-carb, high-protein meal.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4
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Equipment

Ingredients 

  • 4 hard-boiled eggs
  • 1 large avocado
  • 1/4 cup mayonnaise, optional
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 tablespoon chopped green onions
  • salt, to taste
  • black pepper, to taste
US Customary – Metric

Instructions 

  • Boil the eggs, then cool and peel them.
  • Cut eggs in half and separate yolks from whites.
  • Mash the yolks in a bowl until smooth.
  • Add avocado and mash together with the yolks.
  • Stir in mayonnaise, mustard, lemon juice or vinegar, salt, and pepper.
  • Chop the egg whites and fold them into the mixture.
  • Add green onions and mix gently.
  • Taste and adjust seasoning if needed.

Notes

Use ripe avocado for best texture and flavor.
Mash yolks and avocado first for a creamy base.
Add egg whites last to keep some texture.
Lemon juice or vinegar helps balance flavor and prevent browning.
Mayonnaise is optional but adds classic creaminess.
Storage: Store in an airtight container in the refrigerator for up to 1 day. Best served fresh.

Nutrition

Calories: 254kcal, Carbohydrates: 5g, Protein: 7g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 192mg, Sodium: 459mg, Potassium: 306mg, Fiber: 3g, Sugar: 1g, Vitamin A: 335IU, Vitamin C: 5mg, Calcium: 31mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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Recipe Rating




6 Comments

  1. Good mixture of Flavors, but way too much mayo for my taste. Would probably half the Mayo next time, really it probably only needs a Tbl at most!  

    Reply

  3. So GOOD. I didn’t have green onions, so minced a TBSP of red onions. And the precious reviewer was correct, only a Tsp of mayo was needed…SO GOOD!
    Thanks for sharing!

    Reply

  4. I added a bit of sweet relish like I do with regular egg salad to give it a hint of sweetness which I think really brings out the flavors. So good.

    Reply