Avocado Egg Salad – A Healthy, Creamy, and Delicious Recipe

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Avocado egg salad is a nutrient-dense, easy-to-make meal that’s perfect for quick lunches, picnics, or post-gym fuel. With endless variations, it never gets boring—plus, it’s a great way to use up leftover hard-boiled eggs!

Packed with healthy fats, vitamins, and protein, avocado egg salad is perfect for sandwiches, wraps, salads, or even as a dip. Plus, it comes together in just 10 minutes—making it ideal for meal prep or a last-minute healthy meal.

How to Make the Best Avocado Egg Salad

Ingredients (Serves 2-3)

4 hard-boiled eggs, chopped
1 large ripe avocado, mashed
1 tbsp Greek yogurt (or lemon juice for dairy-free)
1 tbsp Dijon mustard (optional, for tang)
¼ cup red onion, finely diced
¼ cup celery, chopped (for crunch)
2 tbsp fresh dill or parsley, chopped
Salt & black pepper to taste
Pinch of paprika or chili flakes (optional)

Step-by-Step Instructions

1. Perfect Hard-Boiled Eggs

Place eggs in a pot, cover with cold water, and bring to a boil.
Once boiling, remove from heat, cover, and let sit for 10 minutes.
Transfer to ice water to cool, then peel and chop.

2. Mash the Avocado

In a bowl, mash the avocado with Greek yogurt (or lemon juice) and mustard until smooth.

3. Mix Everything Together

Gently fold in chopped eggs, red onion, celery, and herbs.
Season with salt, pepper, and paprika.

4. Serve & Enjoy!

On toast (whole grain, sourdough, or keto bread)
In lettuce wraps for a low-carb option
With crackers or veggie sticks as a dip

Storage: Best eaten fresh (avocado may brown after a few hours). If meal prepping, add a squeeze of lemon juice and store in an airtight container for up to 1 day.