Let me tell you about my lazy Sunday lifesaver – this avocado egg salad. It’s the kind of recipe I throw together when I want something creamy, satisfying and healthy without any fuss. The first time I made it, I was shocked how two humble ingredients (hello, avocado and eggs!) could transform into something this delicious. Now? It’s my go-to for quick lunches, picnics, even midnight snacks. The lemon juice brightens everything up, the parsley adds that fresh pop, and that creamy texture? Absolute perfection. Best part? You probably have everything you need right now in your kitchen.

Why You’ll Love This Avocado Egg Salad

Trust me, this avocado egg salad is about to become your new obsession. Here’s why:

• Crazy quick: You’re 10 minutes away from creamy, dreamy goodness – no cooking required (just those pre-boiled eggs)!
• Nutrition powerhouse: Healthy fats from the avocado, protein from the eggs – it keeps you full for hours.
• That texture: Silky avocado mashed with chunky eggs? *Chef’s kiss* perfection.
• Play with it: Eat it straight, slap it on toast, or stuff it in a wrap – avocado egg salad does it all.

Ingredients for Avocado Egg Salad

Here’s everything you’ll need for that perfect creamy bite (and yes, I’m picky about these exact ingredients!):

• 2 ripe avocados – they should give slightly when pressed, but not feel mushy
• 4 hard-boiled eggs, chopped (I like mine chilled for easier peeling)
• 1 tablespoon lemon juice – fresh squeezed makes all the difference
• 1 tablespoon olive oil – my secret for extra richness
• Salt and pepper to taste (start with ¼ tsp salt, then adjust)
• 1 tablespoon chopped fresh parsley – the green confetti that makes it pretty!

How to Make Avocado Egg Salad

Making this avocado egg salad is so easy, you’ll wonder why you haven’t been making it every week. Here’s how to do it step by step – I’ll walk you through it!

Step 1: Prepare the Eggs and Avocados

First things first: grab those hard-boiled eggs and give them a good peel. I like to chop them into small, chunky pieces – think bite-sized, not too fine. Next, halve those avocados and remove the pits. Use a spoon to scoop out the flesh into a mixing bowl. Pro tip: make sure your avocados are ripe but still firm. If they’re too mushy, the texture won’t be as good.

Step 2: Combine Ingredients

Now, grab a fork and gently mash the avocado in the bowl. You want it creamy but still a little chunky – don’t overdo it! Add the chopped eggs, lemon juice, olive oil, salt, and pepper. Mix everything together with a light hand. The goal is to combine it all without smashing the eggs too much. Trust me, that balance of creamy avocado and chunky eggs is what makes this salad so good.

Step 3: Serve and Store

Once everything’s mixed, sprinkle that chopped parsley on top for a fresh, herby finish. Serve your avocado egg salad right away – it’s perfect on toast, crackers, or just straight from the bowl. If you have leftovers (unlikely!), pop them in an airtight container and refrigerate for up to a day. Just know the avocado might darken a bit – it’s still tasty, though!

Tips for the Best Avocado Egg Salad

Want that perfect avocado egg salad every time? Here are my hard-won kitchen secrets:

• Pick your avocados like a pro: They should yield slightly to gentle pressure – rock hard means it’s not ready, mushy means it’s too late!
• Season as you go: Start with less salt, taste, then add more. The flavors develop as it sits.
• Keep it chunky: Resist over-mashing! That contrast between creamy avocado and egg pieces is everything.
• Serve immediately: This salad is best fresh – the avocado starts oxidizing within hours (though lemon juice helps).

Variations for Avocado Egg Salad

The beauty of avocado egg salad? You can make it your own with simple tweaks! Here are my favorite ways to mix it up:

• Crunch factor: Toss in some diced celery or red onion for texture.
• Herb swap: Try cilantro instead of parsley – gives it a fresh Mexican twist!
• Spice it up: Add a dash of hot sauce or smoked paprika for heat.
• Creamier version: Stir in a spoonful of Greek yogurt if you like it extra rich.

Honestly? Your avocado egg salad, your rules – have fun with it!

Serving Suggestions for Avocado Egg Salad

Oh, the possibilities! This avocado egg salad is ridiculously versatile. My favorite way? Piled high on thick whole-grain toast – the creaminess soaks in just enough to make every bite heavenly. Need something lighter? Scoop it onto crisp romaine leaves for fresh lettuce wraps. Or, be like me on lazy days: grab some crackers and dig right in. Seriously, you can’t go wrong!

Storage and Reheating

Okay, real talk – this avocado egg salad is happiest when eaten fresh (who wouldn’t be?). But if you must store it, press plastic wrap directly on the surface before sealing in an airtight container – that helps slow down browning. It’ll keep in the fridge for about a day, though the texture gets softer as time passes. Want a pro tip? Squeeze a little extra lemon juice over leftovers – it brightens the flavor and helps preserve that gorgeous green color. Just don’t freeze it – trust me, the texture turns into something… let’s just say “unpleasant.”

Nutritional Information for Avocado Egg Salad

Now, let’s talk numbers – because this avocado egg salad isn’t just delicious, it’s actually good for you too! Here’s the breakdown per serving (about half the recipe):

• Calories: 320
• Fat: 28g (the good kind from avocado and olive oil!)
• Protein: 12g (thanks to those mighty eggs)
• Carbs: 10g with 7g fiber (keeping things balanced)

Remember, these are estimates – your exact numbers might vary depending on avocado size and how much salt you add. But one thing’s for sure: this avocado egg salad packs a nutritious punch in every creamy bite!

Frequently Asked Questions

I get so many questions about this avocado egg salad – here are the ones that pop up most often:

Can I use lime instead of lemon juice? Absolutely! Lime adds a delicious twist – just use a teaspoon less since it’s more potent than lemon.

How long does avocado egg salad last? Honestly? It’s best fresh, but stored properly (with plastic wrap touching the surface), you’ve got about a day before the avocado starts getting sad.

Can I add mayonnaise? You do you! I love the pure avocado creaminess, but a tablespoon of mayo makes it extra rich if that’s your jam.

Why does my avocado turn brown? Totally normal oxidation – the lemon juice helps slow it down. A quick stir before serving usually freshens it right up!

Creamy Avocado Egg Salad Recipe Ready in 10 Minutes

---

• Author: Christina R. Jones
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A simple and healthy avocado egg salad recipe that combines creamy avocado with hard-boiled eggs for a nutritious and delicious meal.

---

Ingredients

Scale 1x2x3x

• 2 ripe avocados
• 4 hard-boiled eggs
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley

---

Instructions

1. Peel and chop the hard-boiled eggs.
2. Cut the avocados in half, remove the pit, and scoop out the flesh.
3. In a bowl, mash the avocado with a fork.
4. Add the chopped eggs, lemon juice, olive oil, salt, and pepper to the mashed avocado.
5. Mix everything together until well combined.
6. Sprinkle with chopped parsley before serving.

Notes

• Use ripe avocados for the best texture and flavor.
• Adjust the seasoning to your taste.
• Serve immediately or store in the refrigerator for up to a day.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1/2 of recipe
• Calories: 320
• Sugar: 2g
• Sodium: 200mg
• Fat: 28g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 190mg

Keywords: avocado, egg, salad, healthy, vegetarian