If you are on the lookout for a creamy, flavorful, and wholesome lunch option, this Avocado Egg Salad Recipe is an absolute game-changer. Combining the rich, buttery texture of ripe avocado with perfectly cooked hardboiled eggs, and a touch of tangy mustard and paprika, this salad offers a harmonious medley of flavors and textures that feels both comforting and fresh. Whether you’re craving a quick sandwich, a light salad topper, or a healthy snack, this recipe is simple enough for weeknight meals yet impressive enough to share with friends. Trust me, once you try this Avocado Egg Salad Recipe, it will become your new go-to anytime you want something nourishing and delicious.
Ingredients You’ll Need
This Avocado Egg Salad Recipe calls for just a handful of simple ingredients, each playing a vital role in making the final dish burst with flavor and texture. From the creamy avocado that adds richness to the hardboiled eggs that provide satisfying protein, every component is thoughtfully chosen for balance.
- 6 hardboiled eggs: The star ingredient providing substance and a delicate, savory base for the salad.
- 1/4 cup mayonnaise: Adds creaminess and helps bind the ingredients together for the perfect texture.
- 1 tablespoon Dijon mustard: Brings a smooth tangy kick that brightens the salad beautifully.
- 1 teaspoon paprika: Adds subtle smokiness and a gentle color contrast that elevates the appearance.
- 1 teaspoon kosher salt: Enhances all the flavors and balances the creaminess of the avocado.
- 1/2 teaspoon freshly ground black pepper: Adds a mild heat and aromatic depth to the salad.
- 1/4 cup sliced green onions: Provides a crunchy texture and a hint of mild onion flavor to contrast the creaminess.
- 1 avocado (diced): The creamy superstar that makes this egg salad extra luscious and nutritious.
- 2 tablespoons fresh parsley (finely chopped, optional): Adds a fresh herbal note and brightens the overall flavor.
- To serve – bread, bagel, or lettuce wrap: Your choice of base to enjoy the salad, making it as light or hearty as you prefer.
How to Make Avocado Egg Salad Recipe
Step 1: Prep the Eggs
Start by halving the hardboiled eggs, carefully removing the yolks, and placing them in a bowl. Mash the yolks until they are broken into fine pieces, which will be the creamy foundation for your salad. This step ensures that the rich yolks meld perfectly with the other ingredients.
Step 2: Mix the Dressing
Add the mayonnaise, Dijon mustard, paprika, kosher salt, and freshly ground black pepper to the mashed yolks. Stir everything together until a thick, flavorful paste forms. This mixture is where the egg salad gets its signature creaminess and that subtle depth of flavor.
Step 3: Add the Egg Whites and Onions
Next, roughly chop the egg whites and toss them into the bowl along with the sliced green onions. Stir gently to combine, making sure to keep some of the chunks intact for a lovely texture contrast throughout the salad.
Step 4: Fold in the Avocado
Carefully add the diced avocado to the bowl. Gently fold it in so you maintain those creamy, chunky pieces—overmixing will cause the avocado to become too mushy. If you’re using fresh parsley, this is the moment to stir it in, adding a pop of color and a fresh herbal accent.
Step 5: Ready to Serve
Your Avocado Egg Salad Recipe is now ready to enjoy! Serve it immediately on your favorite bread, a toasted bagel, or wrapped in crisp lettuce leaves for a fresh, low-carb option. Each serving brings a perfect balance of creamy, tangy, and savory flavors that make every bite satisfying.
How to Serve Avocado Egg Salad Recipe
Garnishes
Adding garnishes not only elevates the visual appeal but also layers in extra flavors and textures. Sprinkle a little extra paprika or some chopped fresh chives on top for a bright accent. A few thin slices of radish or cherry tomato halves can introduce a refreshing crunch and color contrast that complements the creamy salad wonderfully.
Side Dishes
Pair your Avocado Egg Salad Recipe with some light, complementary sides like a crisp green salad dressed in lemon vinaigrette or crunchy vegetable sticks such as celery and carrot for dipping. If you want something heartier, consider serving it alongside roasted potatoes or a simple bowl of tomato soup for a cozy combo.
Creative Ways to Present
Beyond the classic sandwich or wrap, try spreading this egg salad in halved pita pockets for easy handheld meals or scooping it onto rice cakes for a gluten-free snack. For a colorful appetizer, serve it in small avocado boats or as a dollop atop crackers, garnished with microgreens—you’ll dazzle guests with versatility and great taste.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Avocado Egg Salad Recipe, store it in an airtight container in the refrigerator. Because avocado can brown quickly, it’s best to enjoy leftovers within a day to two for optimal freshness and flavor. Placing a piece of plastic wrap directly on the surface helps reduce oxidation.
Freezing
This particular salad does not freeze well because the creamy texture of avocado and mayonnaise-based mixtures tends to separate after thawing. For best results, avoid freezing and instead plan to consume it fresh or within a few days refrigerated.
Reheating
This salad is best served cold or at room temperature and does not require reheating. If you prefer a warmer accompaniment, serve the salad alongside toasted bread or a warm bagel, letting the contrast between the cool salad and warm bread create a delightful eating experience.
FAQs
Can I use other types of mustard instead of Dijon?
Absolutely! While Dijon mustard adds a specific smooth tang, you can substitute it with yellow mustard for a milder flavor or spicy brown mustard for an extra kick. Just adjust the amount to taste since flavors vary in strength.
Is it necessary to use mayonnaise in this recipe?
Mayonnaise brings creaminess and helps bind the ingredients, but if you prefer a lighter option, Greek yogurt or mashed avocado alone works well too. Keep in mind that these swaps will slightly change the flavor and texture.
How ripe should my avocado be?
You want your avocado to be perfectly ripe—soft enough to mash gently but not overly mushy or brown. A slightly firm avocado ensures the salad holds a nice texture and doesn’t turn overly soft.
Can I add other vegetables or herbs to the salad?
Definitely! Feel free to experiment by adding diced celery for crunch, cherry tomatoes for juiciness, or fresh herbs like dill, cilantro, or basil to customize the flavor to your liking.
Is this salad suitable for meal prep or packed lunches?
Yes, this Avocado Egg Salad Recipe is fantastic for meal prep, especially if you consume it within two days. Pack it with sturdy bread or lettuce wraps in separate containers to maintain freshness without soggy bread.
Final Thoughts
There is something truly comforting and uplifting about this Avocado Egg Salad Recipe. It combines simple, fresh ingredients in a way that feels indulgent but wholesome, making it perfect for any season or occasion. Whether you whip it up for a quick lunch, a picnic, or a snack, I wholeheartedly encourage you to give it a try—you might just find your new favorite egg salad variant right here.
Print
Avocado Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3 to 3.5 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A creamy and flavorful Avocado Egg Salad recipe that combines the richness of ripe avocado with the classic taste of hardboiled eggs, enhanced by dijon mustard, paprika, and fresh herbs. Perfect as a healthy and satisfying filling for sandwiches, bagels, or light lettuce wraps.
Ingredients
Egg Salad Base
- 6 hardboiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Mix-ins
- 1/4 cup sliced green onions
- 1 avocado, diced
- 2 tablespoons fresh parsley, finely chopped (optional)
To Serve
- Bread, bagel, or lettuce wrap
Instructions
- Prepare Egg Yolks: Halve the hardboiled eggs and carefully remove the yolks. Place the yolks into a bowl and mash them until they are broken into small pieces to create a creamy base.
- Mix Dressing: Add mayonnaise, dijon mustard, paprika, kosher salt, and freshly ground black pepper to the mashed yolks. Stir well until a smooth, thick paste forms, blending the flavors evenly.
- Add Egg Whites and Onions: Roughly chop the egg whites and add them to the bowl along with the sliced green onions. Gently fold these ingredients together to maintain some texture in the salad.
- Incorporate Avocado and Parsley: Add the diced avocado to the bowl and stir gently to combine without mashing the avocado too much. If using, fold in finely chopped fresh parsley for a bright, fresh note.
- Serve: Serve the avocado egg salad immediately on your choice of bread, toasted bagel, or wrapped in fresh lettuce leaves for a lighter option.
Notes
- Use ripe but firm avocados to maintain texture and avoid a mushy salad.
- This salad is best served fresh; if storing, keep refrigerated and consume within one day.
- You can adjust the seasoning according to your taste preference, particularly the salt and paprika levels.
- Optional fresh parsley adds a herby brightness but can be omitted if desired.
- For a spicier kick, consider adding a pinch of cayenne pepper or hot sauce.
