Avocado Egg Salad just changed the egg salad game—extra creamy, ultra flavorful, and ready in minutes.
Avocado Egg Salad
I shared an Avocado Tuna Salad recently, and it blew up on social! So many of you loved the idea of using avocado to level up plain tuna salad. And that got me thinking—why not do the same with egg salad?
Turns out, it was definitely the right call. This Avocado Egg Salad is super creamy, full of bold flavor from lemon, Dijon, garlic, and herbs, and it comes together fast—perfect for a quick lunch or busy day.
Serve it however you like: on toast, in a sandwich, or wrapped in lettuce. It’s the classic you know, but way better—and once you try it, there’s no going back!
Ingredients
Here’s what we’ve got in Avocado Egg Salad sandwiches:
- Eggs: Steam until cooked through, then cool in ice water so they peel easily.
- Avocado: Use one that’s ripe (soft) and easy to mash for the creamiest base.
- Mayo & Dijon: Adds rich flavor and makes the salad smooth and creamy.
- Lemon juice & zest: Brings out the flavor and helps keep the avocado green.
- Celery, green onions or chives, parsley: Adds crunch and fresh flavor.
- Paprika & garlic powder: Boosts the flavor without being too strong.
- Salt & pepper: Taste and adjust—especially if serving on bread instead of eating straight from the bowl.
How To Serve Avocado Egg Salad
- On toast: Pile it high on sourdough, multigrain, or even a bagel.
- In a sandwich: Add lettuce, sprouts, or sliced tomato for extra crunch.
- Lettuce wraps: Spoon it into romaine or butter lettuce leaves for a lighter option.
- Stuffed in a pita: Great for lunch on the go—add a few cucumber slices for crunch.
- With crackers: Serve as a dip with your favorite crackers or pita chips.
- In a wrap: Roll it up in a tortilla with some greens.
Storage
Store leftover avocado egg salad in an airtight container in the fridge. It’s best eaten within 1–3 days. Give it a good stir before serving, and taste to see if it needs a pinch more salt or lemon juice. Because of the avocado, the color may darken slightly, but the flavor will still be great!
More Easy Sandwich Recipes:
- Turkey Sandwich with Gouda and bacon
- Mediterranean Sandwich with loads of veggies!
- Tomato Sandwich with mayo
- Avocado Sandwich with a 3-ingredient spread
- Chickpea Salad Sandwich with mashed avocado
Avocado Egg Salad
Equipment
- Steamer insert see note 1
Ingredients
- 6 large eggs see note 2
- 1 small ripe avocado 1/3 cup when mashed
- 2 tablespoons mayo see note 3
- 1/3 cup finely diced celery
- 2 tablespoons finely diced green onions
- 1-1/2 tablespoons finely diced parsley
- 2 teaspoons Dijon-style mustard
- 1 large lemon
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper
- 2 tablespoons chopped fresh dill optional
- Bread for serving
- Lettuce for serving
Instructions
- Add 1 inch of water to a large pot and place the steamer insert inside. Cover and bring to a boil over high heat. Once boiling, add the eggs, cover again, and steam for 13 minutes.
- Fill a large bowl with cold water and about 15 ice cubes. Transfer the eggs to the ice bath and let them cool for 15 minutes. Gently crack the shells and peel under cold running water, starting from the wide end. Pat dry, then dice into ¼-inch pieces. OR press the eggs through a wire cooling rack set over a bowl.
- In a medium bowl, mix together 1/3 cup mashed avocado, mayo, ¼ teaspoon lemon zest, 2-1/2 teaspoons lemon juice, Dijon, and salt and pepper (I use ¼ teaspoon each). Mash with a fork until smooth.
- Stir in celery, green onions or chives, parsley, paprika, garlic powder, and dill (if using). Add the diced eggs and gently stir until coated. Taste and adjust salt, pepper, or lemon juice if needed. (I find this needs another 1/4 tsp salt if served in a sandwich!)
- Lightly toast the bread, layer with lettuce, and top with egg salad. Enjoy right away, or refrigerate until ready to serve. Stir again before serving if chilled.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It is super yummy and so easy to make!
Yay! So happy to hear this! Thanks Karen!
I first tried this at Chelsea’s house and it has quickly become one of my favorite recipes of all times! My kids love it and I can’t get enough of it!
So glad you love this so much!