If you are looking for a fresh, luscious, and nutritious dish to brighten up any meal or snack, this Creamy Avocado and Egg Salad Recipe is an absolute game changer. It combines the rich creaminess of ripe avocados with perfectly cooked eggs, all mingled together with just the right balance of tangy lemon juice, savory mustard, and fresh herbs. The result is a vibrant, satisfying salad that feels indulgent yet wholesome, making it perfect for lunchboxes, picnics, or a simple anytime bite that feels like a little hug on a plate.
Ingredients You’ll Need
What makes this recipe truly stand out is the simplicity and quality of its ingredients. Each one plays a crucial role, from the smooth avocados providing richness and creaminess to the eggs lending protein and substance, while the fresh herbs and lemon juice brighten and balance the flavors beautifully.
- 4 large eggs: Provide a tender, protein-packed base that pairs perfectly with creamy avocado.
- 2 ripe avocados: Bring buttery creaminess and healthy fats, essential for that luscious texture.
- 2 tablespoons plain Greek yogurt or mayonnaise: Adds subtle tang and extra creaminess without overpowering.
- 1 tablespoon Dijon mustard: Injects a slight sharpness and depth of flavor to elevate the salad.
- 1 tablespoon fresh lemon juice: Brightens the dish and keeps the avocado vibrant.
- 2 tablespoons finely chopped red onion: Adds a gentle bite and beautiful color contrast.
- 2 tablespoons finely chopped celery (optional): Contributes a refreshing crunch that balances the creamy elements.
- 1 tablespoon chopped fresh chives or green onion: Offers a delicate oniony fragrance and freshness.
- 1 tablespoon chopped fresh parsley or cilantro (optional): Gives an herbal lift, adding vibrancy and aroma.
- 1/4 teaspoon garlic powder: Enhances the savory profile with subtle warmth.
- Salt, to taste: Essential to bring all flavors into harmony; start with 1/2 teaspoon and adjust as needed.
- Freshly ground black pepper, to taste: Adds gentle heat and aromatic spice.
- Pinch of smoked paprika or chili flakes (optional): For those who want a hint of smokiness or a mild kick.
- 1 teaspoon extra-virgin olive oil (optional): A drizzle here rounds out the texture with luscious richness.
- Lettuce leaves, toasted bread, crackers, or wraps for serving: Perfect vehicles to enjoy the creamy salad in style.
How to Make Creamy Avocado and Egg Salad Recipe
Step 1: Boil the Eggs
Start by placing your eggs into a pot and covering them with cold water, making sure the water level is about 2-3 centimeters above the eggs. Bring this water to a gentle boil over medium-high heat.
Step 2: Cook and Cool the Eggs
Once boiling, cover the pot with a lid and turn off the heat. Let the eggs sit in the hot water for 10 to 12 minutes — this gentle method ensures perfectly cooked hard-boiled eggs. When the time is up, transfer the eggs immediately to a bowl filled with ice water and let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
Step 3: Prepare the Avocado Base
While the eggs cool, halve the avocados and carefully remove the pits. Scoop the flesh into a medium mixing bowl, then add the Greek yogurt or mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, and a pinch of salt and pepper. Mash the mixture with a fork until mostly smooth, allowing some small chunks of avocado to remain for a delightful texture contrast.
Step 4: Chop and Combine the Eggs
Peel the cooled eggs and roughly chop them into bite-sized pieces. Add these into the bowl with the avocado mixture so they can begin to mingle their flavors.
Step 5: Add Vegetables and Herbs
Stir in the finely chopped red onion, celery if using, chives or green onion, and parsley or cilantro. For an extra touch of richness, drizzle the olive oil over the mixture, stirring gently to combine without mashing the egg chunks to bits.
Step 6: Season and Chill
Give your salad a taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. If you love a little smoky warmth or a subtle heat, add a pinch of smoked paprika or chili flakes. For the best flavor fusion, cover the bowl and refrigerate the salad for 20 to 30 minutes to let everything marry beautifully before serving.
How to Serve Creamy Avocado and Egg Salad Recipe
Garnishes
Nothing elevates this salad like a sprinkle of fresh herbs such as extra parsley or chives, a dash of smoky paprika, or a delicate drizzle of good-quality olive oil. These little touches add visual appeal and bursts of fresh flavor with every bite.
Side Dishes
This salad pairs wonderfully with a crisp green salad for a refreshing meal, or alongside crunchy vegetable sticks like carrots and cucumbers for a light snack. It also complements toasted bread or crackers perfectly for casual entertaining or a quick bite.
Creative Ways to Present
Think beyond the bowl: spoon this creamy delight into crunchy lettuce cups for a low-carb treat, tuck it neatly inside wraps for a portable lunch, or pile it high on toasted sourdough for a satisfying open-faced sandwich. Each presentation brings its own unique charm and texture experience.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Creamy Avocado and Egg Salad Recipe in an airtight container in the refrigerator for up to two days. Because avocado tends to brown, pressing a piece of plastic wrap directly onto the salad’s surface before sealing helps keep it fresh and visually appealing.
Freezing
Freezing this salad is generally not recommended. The creamy avocado base and tender egg pieces may suffer texture changes and become watery upon thawing, impacting the overall experience.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary and could make the avocado lose its lovely creamy texture. If you wish, simply let refrigerated salad sit out for about 10 minutes before serving to take the chill off.
FAQs
Can I substitute mayonnaise for Greek yogurt in this recipe?
Absolutely! Using Greek yogurt will lend a tangier, lighter feel, while mayonnaise gives a richer, more indulgent creaminess. Both work wonderfully, so choose based on your preference.
How do I know when an avocado is perfectly ripe?
A ripe avocado should yield slightly when gently pressed without feeling mushy or overly soft. The skin is usually darker and a little pebbly. Using ripe avocado is key to achieving that signature creamy texture in the salad.
Can I add other vegetables to this salad?
Yes, feel free to add finely diced bell peppers, cucumber, or even cherry tomatoes for extra freshness and crunch. Just keep the pieces small to maintain a balanced texture and easy mixing.
Is this recipe suitable for meal prep?
It is great for meal prep as long as you consume it within two days. Keep it refrigerated and cover tightly to maintain freshness. Adding delicate herbs right before eating preserves their bright flavor.
What is the best way to hard boil eggs for this salad?
The method described is ideal—starting eggs in cold water, boiling, then letting them sit off heat in hot water for 10-12 minutes ensures creamy yolks without the green edges. Cooling in ice water immediately after prevents overcooking and aids peeling.
Final Thoughts
There is something genuinely comforting and delightful about this Creamy Avocado and Egg Salad Recipe. It’s an effortless blend of flavors and textures that feels fresh yet indulgent every time. Whether you’re looking to jazz up lunch, add protein and healthy fats to your day, or just enjoy a deliciously creamy salad, this recipe is a must-try. Give it a go—you might just find your new favorite go-to dish!
Print
Creamy Avocado and Egg Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 12m
- Total Time: 0h 27m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Creamy Avocado and Egg Salad is a nutritious and flavorful dish combining perfectly boiled eggs, ripe avocados, and a refreshing mix of herbs and spices. It’s a versatile recipe that can be enjoyed on its own, as a sandwich filling, or a topping for toasted bread or wraps. The salad is creamy, tangy, with a subtle hint of heat, making it an excellent choice for a light lunch or snack.
Ingredients
Eggs
- 4 large eggs
Avocado Base
- 2 ripe avocados
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1/4 teaspoon garlic powder
- Salt, to taste (start with 1/2 teaspoon)
- Freshly ground black pepper, to taste
- 1 teaspoon extra-virgin olive oil (optional, for richness)
Vegetables and Herbs
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped celery (optional for crunch)
- 1 tablespoon chopped fresh chives or green onion
- 1 tablespoon chopped fresh parsley or cilantro (optional)
Optional Seasonings
- Pinch of smoked paprika or chili flakes (optional, for a hint of heat)
Serving
- Lettuce leaves, toasted bread, crackers, or wraps
Instructions
- Boil the eggs: Place the eggs in a small pot and cover them with cold water by about 2–3 cm. Bring the water to a gentle boil over medium-high heat. Once boiling, cover the pot with a lid, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes. Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes to stop cooking and ease peeling. Peel the eggs and set aside.
- Prepare the avocado base: Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Add Greek yogurt or mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and freshly ground black pepper. Mash the mixture with a fork until mostly smooth, leaving some chunks for texture.
- Chop the eggs: Roughly chop the peeled eggs into small pieces and add them to the bowl with the avocado mixture.
- Add vegetables and herbs: Incorporate chopped red onion, celery (if using), chives or green onion, and parsley or cilantro into the bowl. Drizzle in olive oil if using, for added richness.
- Mix and adjust seasoning: Gently fold everything together with a spatula or large spoon until well combined, taking care not to overly mash the egg pieces. Taste and adjust the seasoning with additional salt, black pepper, and lemon juice as needed. Optionally, add smoked paprika or chili flakes for extra depth and a slight kick.
- Chill the salad (optional): Cover the bowl and refrigerate for 20–30 minutes to allow flavors to meld and the salad to firm up slightly. Stir gently before serving.
- Serve: Spoon the salad over crisp lettuce leaves for a light, low-carb option, pile it onto toasted bread or inside wraps for sandwiches, or serve alongside crackers or vegetable sticks as a dip-style appetizer. Garnish with extra herbs, a sprinkle of paprika, or a drizzle of olive oil if desired.
Notes
- Boiling the eggs in hot water with residual heat ensures they cook evenly without overcooking.
- Using Greek yogurt makes the salad lighter, while mayonnaise adds richness.
- Celery adds crunch but can be omitted if preferred.
- Refrigerating the salad helps meld flavors and improves texture.
- Adjust seasoning according to preference, especially salt and lemon juice for brightness.
- Include smoked paprika or chili flakes to add a subtle smoky heat.
- This salad is best enjoyed fresh but can be stored refrigerated for up to 2 days.
