Avocado Egg Salad

This Avocado Egg Salad combines the zesty refreshing flavor of guacamole and the richness and creaminess of classic egg salad for a quick and easy nutrient-rich breakfast or lunch!

Avocado Egg Salad

Our latest obsession is this Avocado Egg Salad on whole grain bread or Colombian Arepas!!! It’s a cross between Guacamole (flavor wise) and egg salad (texture wise) and it’s the kind of thing you can’t stop eating because it’s just so incredibly good!!!

This Avocado Egg Salad is:

• Ready in 20 minutes.
• Zesty and refreshing like my 4-Ingredient Guacamole.
• Rich and creamy like egg salad but lighter.
• Packed with healthy nutrients.
• Perfect for sandwiches, toasts, and wraps.
• Naturally gluten-free.

Avocado Egg Salad Ingredients

Eggs. Like all egg salads, you need some boiled eggs. You can boil them ahead of time and then store them in the refrigerator so you whip up this salad in just 5 minutes for breakfast or lunch.

Avocado, we like Hass ones because they’re richer in flavor and creamier.

Red onion, for some zest and that classic guacamole flavor.

Lime juice, for brightness and guacamole flavor, it also keeps the avocado from browning!

Greek yogurt or mayonnaise or sour cream, I use a tiny bit just for an even creamier texture, they all work so use what you have on hand/prefer.

Cilantro, optional.

Salt and pepper.

How to make Avocado Egg Salad

STEP ONE: Boil the eggs. You can do this up to 5 days ahead of time. Place the eggs in a pot and add enough water so that the eggs are submerged by about 1/2 inch (1.5 cm). Bring to a boil over high heat and cook for 6-7 minutes then remove the eggs from the pot and dunk into ice water to cool down completely (about 10 minutes) before peeling.

STEP TWO: Separate the yolks. Cut the eggs in half and add the yolks to a medium bowl. Dice the whites and set aside.

STEP THREE: Make the egg salad. Add the avocado, red onion, mayonnaise/sour cream/yogurt, lime juice, cilantro (if using), salt and pepper to the yolks and mash until creamy and smooth. Fold in the diced whites and enjoy!

Variations

Herby: add in chives, dill or parsley.

Spicy: add in fresh or pickled jalapeños.

Smoky: add crumbled bacon.

Different Ways to Serve Egg Salad

• On bread, white bread or sourdough.
• On Colombian Arepas.
• Spring roll style in rice paper wraps (check out how to use them in my Vietnamese Fried Spring Rolls tutorial).
• On bagels or croissants.
• On English muffins, biscuits, or hashbrowns.
• On flatbreads.
• With crackers, crostini, pita chips.
• In phyllo cups.
• In lettuce wraps, bell pepper halves, zucchini or cucumber boats.
• With arugula.
• In rice or quinoa bowls.
• With roasted or raw veggies.

Make-Ahead and Storing Instructions

Make-Ahead Instructions: Boil the eggs (step 1) up to 5 days ahead of time and store in the refrigerator unpeeled. This will make the recipe go from a 20-minute recipe to a 5-minute recipe because you’ll only have to mix and mash the ingredients without boiling and cooling the eggs which takes 15 minutes.

Storing Instructions: Store leftover Avocado Egg Salad covered with plastic wrap (making sure it touches the salad) in the refrigerator for up to 1-2 days. The lime juice will keep the avocado from browning.