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.
Fill with cold water until it covers the egg by at least 1”.
Bring 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 eggs and let cool (I usually transfer them to a bowl of ice-cold water, so they cool faster).
Store the boiled eggs in the refrigerator until completely chilled (I prefer overnight).
Make the Salad
Remove the shells from the hardboiled eggs, discard the shells.
Separate the egg whites from the egg yolks.
Mash the avocado in a medium bowl.
Put the yolks in the bowl with the avocado and mash until combined.
Add the mayonnaise, mustard, sea salt, pepper, lemon juice, and paprika and dill to the avocado/yolk mixture and stir to combine.
Chop the egg whites.
Add the egg whites and minced onion to the avocado/yolk mixture and stir to combine.
Chill for at least 1 hour. Serve over lettuce, as egg salad sandwiches, wraps, etc.
Video
Notes
Ingredient Substitutions
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.
StoreStore 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.