This avocado egg salad recipe is creamy, flavorful and easy to make with a handful of simple ingredients. Serve it as a healthy, high-protein filling for sandwiches or wraps, with crackers, on top of a green salad, etc.

This avocado egg salad is a quick and easy meal that is light, flavorful and high in protein! Flavored with fresh dill and lemon juice, it is the perfect lunch or snack to enjoy on a warm day when you don’t really feel like cooking (also try this classic egg salad and these deviled eggs).

This avocado egg salad recipe is easy to make with a handful of simple ingredients. I enjoy serving it as a filling for sandwiches (using homemade sandwich bread or homemade buns) or wraps, with crackers, on top of a green salad, etc.

Avocado Egg Salad Recipe: Ingredients and Substitutions

• Eggs. I give instructions on how to hard boil eggs in this recipe, but if you already have some on hand this is the perfect way to use them (think – leftover dyed Easter eggs)!
• Avocado. I don’t recommend a substitution for avocado. If you want egg salad without avocado, try this classic egg salad recipe.
• Mayonnaise. Use your favorite mayo to make this avocado egg salad (I like primal kitchen mayo). Or use Greek yogurt.
• Dijon Mustard. Any mustard variety works well, I prefer Dijon or honey mustard (for a slightly sweet flavor). 
• Smoked paprika. Regular paprika can be used in place of smoked, however I love the smokey flavor and think it adds so much to this recipe. 
• Fresh dill. Freeze dried dill works great too!
• Lemon juice. Freshly squeezed or bottled both work well! 
• Red onion. Any onion variety works – sweet onions, yellow onions, chopped green onions, etc. 

How to Make Avocado Egg Salad

This avocado egg salad recipe is very simple to make – especially if you already have hardboiled eggs in your refrigerator. We’ll walk through the process step-by-step, and don’t forget to watch the video.

How to hard-boil eggs for egg salad:

To boil eggs for this avocado egg salad recipe, begin by placing the eggs in a saucepan in a single layer.

Then, fill the pan with cold water until it covers the egg by at least 1”. Bring the water to a boil, then boil for 1 minute. After one minute, turn off the heat and let the eggs sit covered on the warm burner for 10 minutes.

Strain the water from the eggs and store the boiled eggs in the refrigerator until completely chilled (overnight).

Once your eggs are ready to go (hard-boiled and chilled), remove and discard the shells.

Then, separate the egg whites from the egg yolks.

Next, in a medium bowl, mash the avocado.

Then, put the yolks in the bowl with the avocado and mash until combined.

Then, add the mayonnaise, mustard, sea salt, pepper, lemon juice, and paprika and dill to the avocado/yolk mixture and stir to combine. 

Next, coarsley chop the egg whites.

Then, add the egg whites and minced onion to the avocado/yolk mixture and stir to combine.

You can eat it right away if you prefer, or you can cover the finished avocado egg salad and let it chill in the refrigerator for 1 hour before serving.

Serve

If desired, garnish with chopped fresh herbs and serve! You can serve this avocado egg salad recipe over a salad (like this kale salad), as sandwiches, wraps, with crackers etc. 

To make the best sandwich, serve it on this homemade white sandwich bread, honey whole wheat bread, these homemade burger buns, or homemade dinner rolls! 

Store

Store leftovers in an airtight container in the refrigerator for up to 2 days.

To prevent the avocados from browning (and turning the salad brown), transfer leftovers to a small container, then squeeze fresh lemon juice on the surface. Cover the surface with plastic wrap, gently pressing it into the top of the salad. Then cover with an airtight lid.

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