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Easy Avocado Egg Salad Recipe

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
Cook Time 15 minutes
Total Time 20 minutes
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.