Avocado Egg Salad just changed the egg salad game. It is extra creamy, packed with fresh flavor, and comes together in minutes for an easy lunch or snack.
author’s note
The Egg Salad Upgrade Everyone Needs to Try!
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. That got me thinking, why not do the same with egg salad?
Turns out, it was the right call. This Avocado Egg Salad is super creamy, full of fresh flavor from lemon, Dijon, garlic, and herbs, and it comes together fast. It is perfect for a quick lunch or busy day.
Serve it however you like, on toast, in a sandwich, or wrapped in lettuce. It is the classic you know, just better, and once you try it, there is no going back.
Ingredients
Here’s what we’ve got in Avocado Egg Salad sandwiches:
| Ingredient | Swap or Tip |
|---|---|
| Eggs | Steam until cooked through, then cool in ice water so they peel easily. |
| Ripe avocado | It should give slightly when pressed, not feel mushy |
| Mayo & mustard | Use a high-quality mayo and mustard for the best flavor |
| Lemon juice + zest | Always zest before juicing |
| Celery | Swap for diced cucumber for a lighter crunch |
| Green onions or chives | Red onion works, just dice very small |
| Fresh herbs | Dill is optional but highly recommended |
chelsea’s recipe tip
My Favorite Ways To Enjoy 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:
Avocado Egg Salad
Video
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 chopped green onions
- 1-1/2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon-style mustard
- 1 large lemon
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper
- 2 tablespoons finely 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.
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!