Easy Avocado Egg Salad Recipe

This avocado egg salad showed up on a morning when I was hungry, slightly grumpy, and staring at four eggs and an avocado that was about five minutes away from becoming a science experiment. I wanted something fast but not sad. Toast was involved. I forgot about the eggs on the stove for a minute. Somehow, it all worked out.

This is one of those recipes that feels like you’re cheating at cooking. It’s simple, creamy, filling, and doesn’t ask you to turn on the oven or use more than one bowl. Honestly, it’s saved more than one “what am I even eating today” moment.

Why I Keep Making This Dish (The Real Reasons)

• Ridiculously fast: You can make this before your coffee gets cold.
• Minimal effort: Hard-boil eggs, mash things, done.
• Feels healthy-ish: Green stuff automatically helps.
• Hard to mess up: Even my distracted version works.
• Great on everything: Toast, crackers, sandwiches, straight off the spoon.
• No fancy ingredients: Just normal fridge stuff.
• Comfort food energy: Creamy, familiar, and calming.

Tips I Learned the Hard Way

• Don’t overcook the eggs: Chalky eggs are not the vibe.
• Ice bath matters: It stops cooking and saves your sanity when peeling.
• Mash first: Avocado mixes better before the eggs go in.
• Season at the end: Eggs and avocado both hide salt.
• Use lemon generously: It brightens everything and slows browning.
• Chop gently: You want chunks, not egg paste.
• Eat it fresh: This is not a long-term relationship kind of salad.

Variations You Can Mess Around With

• Greek Yogurt Version: Swap mayo for yogurt for a lighter feel.
• Extra Crunch: Add more celery or even diced cucumber.
• Herb Switch: Dill, parsley, or chives all work.
• Spicy Mood: A dash of hot sauce or chili flakes.
• Mustard Fan: A small spoon of Dijon changes things.
• No Mayo at All: Just avocado and lemon still slaps.
• Sandwich Upgrade: Add tomato slices and call it lunch.

How To Make Easy Avocado Egg Salad?

Ingredients

• 4 large eggs
• 1 large ripe avocado
• 2 tablespoons mayonnaise or plain yogurt
• 2 teaspoons fresh lemon juice
• 1 celery stalk, finely chopped
• 1 tablespoon finely chopped chives, parsley, or dill
• Salt and freshly ground black pepper, to taste

Instructions

Step 1:
Place the eggs in a saucepan in a single layer and cover with cold water by about 1 to 2 inches. Bring to a rolling boil over high heat, cover the pan, cook for 30 seconds, then remove from heat and let sit for 12 minutes.

Step 2:
Transfer the eggs to a bowl of ice water and let them chill for about 5 minutes. Peel and chop once cool.

Step 3:
In a medium bowl, mash the avocado with the mayonnaise or yogurt and lemon juice until mostly smooth.

Step 4:
Add the chopped eggs, celery, and herbs. Gently stir to combine.

Step 5:
Season with salt and pepper to taste and give it one final stir.

Easy Avocado Egg Salad Recipe

Easy Avocado Egg Salad is a quick, 20-minute recipe made with hard-boiled eggs, ripe avocado, lemon juice, herbs, and a bit of mayo or yogurt.

It’s creamy, filling, best enjoyed fresh, and perfect for toast, sandwiches, or easy lunches when you want something simple and comforting without overthinking it.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2

Calories: 295

Ingredients Method Notes

Ingredients

  

• 4 large eggs
• 1 large ripe avocado
• 2 tablespoons mayonnaise or plain yogurt
• 2 teaspoons fresh lemon juice
• 1 celery stalk finely chopped
• 1 tablespoon finely chopped chives parsley, or dill
• Salt and freshly ground black pepper to taste

Method

 

1. Place the eggs in a saucepan in a single layer and cover with cold water by about 1 to 2 inches. Bring to a rolling boil over high heat, cover the pan, cook for 30 seconds, then remove from heat and let sit for 12 minutes.
2. Transfer the eggs to a bowl of ice water and let them chill for about 5 minutes. Peel and chop once cool.
3. In a medium bowl, mash the avocado with the mayonnaise or yogurt and lemon juice until mostly smooth.
4. Add the chopped eggs, celery, and herbs. Gently stir to combine.
5. Season with salt and pepper to taste and give it one final stir.

Notes

This is one of those recipes that proves food doesn’t have to be complicated to be good.

If it’s messy, a little chunky, or not Instagram-ready, congratulations. You did it right.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• On toast: Sourdough if I’m feeling fancy.
• In a sandwich: Simple bread, nothing dramatic.
• With crackers: Low effort, high reward.
• As lunch: Straight from the bowl, standing.
• Meal prep-ish: For tomorrow, if I behave.
• With greens: Scoop it onto a salad and pretend you planned it.

Storage, Leftovers, and Next-Day Thoughts

• Best fresh: Day-of is peak performance.
• Fridge life: Keeps 1 to 2 days in an airtight container.
• Browning happens: Press parchment on top to slow it down.
• Texture change: Still good, just softer.
• Freezing: Don’t. Just don’t.
• Next day taste: Still comforting, just less pretty.

FAQs (Real Questions People Actually Ask)

Can I make this ahead of time?
Yes, but it’s best the day you make it.

What if I don’t like mayo?
Use yogurt or skip it completely.

Is it supposed to look chunky?
Yes. Smooth would be suspicious.

Can I use bottled lemon juice?
You can, but fresh tastes better.

Why is my avocado brown?
Time happened. Lemon helps, but it’s not magic.

Can I add onion?
Sure, just go easy.

Is this good for meal prep?
Short-term, yes. Long-term, no.