Salad

Avocado Egg Salad Recipe

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Craving a creamy, protein-packed meal that’s both satisfying and wholesome? My Avocado Egg Salad Recipe is the perfect healthy twist on the classic egg salad. By swapping most of the mayo for ripe avocados and Greek yogurt, I create a rich, velvety texture with a fresh, vibrant flavor.

Whether I’m making it for a quick lunch, meal prep, or a light dinner, this avocado egg salad never disappoints. It’s low-carb, gluten-free, and naturally packed with healthy fats and protein — making it ideal for a balanced lifestyle.

Ingredients List

Core Components

  • 6 large eggs (approx. 50g each)

  • 2 medium ripe avocados (approx. 150g flesh each, 300g total)

Dressing & Binding Agents

  • 3 tablespoons plain Greek yogurt (2% milkfat, approx. 45g)

  • 1 tablespoon fresh lemon juice (approx. 15 ml)

  • 1 teaspoon extra virgin olive oil (approx. 5 ml)

Vegetables, Herbs & Spices

  • 4½ tablespoons finely chopped celery (approx. 36g, from 1–2 stalks)

  • 1½ tablespoons finely chopped fresh parsley or fresh dill (approx. 6g)

  • ¼ teaspoon ground cumin (approx. 0.5g)

Seasoning

  • Fine sea salt (to taste)

  • Freshly ground black pepper (to taste)

Required Kitchen Tools

When I prepare my creamy avocado egg salad, having the right tools makes the process smooth and efficient. Here’s what I use:

  1. Medium Saucepan: For perfectly boiling the eggs.

  2. Mixing Bowl: Large enough to combine and mash ingredients comfortably.

  3. Fork or Potato Masher: To mash the avocado to a creamy consistency.

  4. Sharp Knife & Cutting Board: For chopping celery, herbs, and avocados neatly.

  5. Measuring Spoons: To ensure balanced flavors.

  6. Rubber Spatula: Helps fold everything together without over-mashing.

Preparing the Perfect Hard-Boiled Eggs

The foundation of a great egg salad starts with properly cooked eggs.

Boiling the Eggs

I place the eggs in a saucepan and cover them with cold water, ensuring the water sits about an inch above the eggs. I bring the water to a gentle boil over medium-high heat. Once boiling, I turn off the heat, cover the pan, and let the eggs sit for about 10–12 minutes.

Cooling and Peeling

After cooking, I transfer the eggs immediately into an ice bath. This stops the cooking process and makes peeling easier. Once cooled, I peel and roughly chop the eggs into bite-sized pieces.

Preparing the Avocado Base

This step transforms traditional egg salad into a creamy avocado masterpiece.

Mashing the Avocado

I slice the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Using a fork, I mash until mostly smooth but still slightly textured for a rustic finish.

Mixing the Dressing

To the mashed avocado, I add Greek yogurt, fresh lemon juice, olive oil, and ground cumin. I mix until smooth and creamy. The lemon juice not only adds brightness but also helps prevent browning.

Combining the Ingredients

Now comes the best part — bringing everything together.

  1. I gently fold the chopped eggs into the avocado mixture.

  2. I add finely chopped celery for crunch and fresh parsley (or dill) for brightness.

  3. I season with fine sea salt and freshly ground black pepper.

  4. Using a spatula, I fold everything together carefully to maintain texture.

The result is a creamy avocado egg salad with a beautiful balance of richness, freshness, and subtle spice.

Serving Suggestions

I love how versatile this healthy egg salad recipe is. Here are my favorite ways to serve it:

  • On Toast: Spread over whole-grain or sourdough toast for a satisfying breakfast.

  • In Lettuce Wraps: For a low-carb option, spoon it into crisp lettuce leaves.

  • As a Sandwich Filling: Layer between slices of multigrain bread with extra greens.

  • With Crackers: Serve as a high-protein snack or appetizer.

  • Stuffed in Pita Pockets: Add sliced tomatoes and cucumbers for a Mediterranean twist.

For an extra touch, I drizzle a little olive oil and sprinkle fresh herbs on top before serving.

Storage Instructions

How to Keep Avocado Egg Salad Fresh

Because avocado naturally oxidizes, I always store this salad in an airtight container. I press plastic wrap directly onto the surface of the salad before sealing the lid. This minimizes air exposure.

It stays fresh in the refrigerator for up to 2 days.

Preventing Browning

The lemon juice helps slow browning, but for best flavor and texture, I prefer enjoying it within 24 hours.

Pro Tips for the Best Avocado Egg Salad

  • Use perfectly ripe avocados — soft but not mushy.

  • Don’t over-mash if you prefer a chunkier texture.

  • Chill for 20–30 minutes before serving for enhanced flavor.

  • Add a pinch of paprika or red chili flakes for a slight kick.

  • For extra protein, mix in a spoonful of cottage cheese.

Conclusion

This creamy avocado egg salad recipe is my go-to when I want something quick, nutritious, and incredibly satisfying. It combines the richness of avocado with the protein-packed goodness of eggs, balanced by fresh herbs and crunchy celery. Whether served on toast, in wraps, or straight from the bowl, it’s a simple yet flavorful dish that fits perfectly into a healthy lifestyle.

Once you try this fresh and vibrant twist on classic egg salad, you may never go back to the traditional version again. 🥑🥚

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