Give my creamy and hearty avocado egg salad recipe a go when you need to feed plenty of hungry mouths, and enjoy it on bread, with vegetables, and so many other ways.
Avocado Egg Salad Recipe
What I love about this recipe is how simple it is to elevate the flavor of a classic dish, to make for a lunch or snack that is not only filling but really tasty.
Egg salad is such a great comfort food, and so many people have it on hand in the refrigerator for something simple and hearty when pressed for time.
However, egg salad isn’t really renowned for any sweet, sharp, or zesty notes, and eggs on the whole have a mild flavor profile.
What I’ve done here is pair some of the classic egg salad ingredients with creamy avocado for some mild sweetness, and added a welcome dose of heat and sharpness from the likes of the Dijon mustard and green onions.
All in all, you’ll be amazed at how much more flavorful you can make a conventional egg salad with some additions, while still maintaining that beloved ‘hug in a bowl’ feeling when you start eating.
To make my simple avocado egg salad, you’ll need the following ingredients:
- Eggs – 8 hard-boiled eggs (cooled)
- Avocado – 1 medium avocado
- Mayonnaise – 1/3 cup
- Dijon Mustard – 2 tsp
- Salt – 1/2 tsp
- Black Pepper – 1/4 tsp
- Green Onion – 1 spring onion/green onion/scallion
Step 1 – Mix and mash the avocado, mayonnaise, dijon mustard, salt, black pepper, and hard-boiled egg yolks together.
Step 2 – Dice up the hard-boiled egg whites and the green onion.
Step 3 – Add the diced hard-boiled egg whites and green onion to the avocado-mayo mixture and mix.
Step 4 – Refrigerate for at least 30 minutes. Taste and add any additional salt, pepper, or dijon mustard.
My Method for Perfect Hard-Boiled Eggs
- In a medium pot, add the eggs, 2 tbsp of salt, and enough water to cover them fully. I add the salt as it makes it easier to peel the eggs after boiling them.
- Put the pot with the eggs, salt, and water over medium-high heat and bring it to a boil.
- Once the eggs are boiling, turn the heat to medium and let them boil for 5 minutes.
- After 5 minutes, turn the heat off, cover the pot with a lid, and let them rest for another 5 minutes.
- Then, carefully, transfer the eggs to a bowl with cold water (and ice if you have it on hand) and let them cool for a few minutes.
- Finally, you can peel them once they’re cool enough to handle.
Honestly, if you keep a big bowl of this creamy salad in the fridge, no one in the house will go hungry.
It’s so easy to dive in with a spoon, grab yourself a few big dollops, and spread them on bread for a sandwich, crackers, grilled vegetables, and so many other foods.
This is one of my favorite ways to serve this egg salad. I cut up a French loaf, toast the slices, and serve the bread with a dollop of avocado egg salad on a board or platter.
It looks so fancy, doesn’t it, but it’s so simple to make. You could eat this as part of a multi-course meal with family and friends, or cozied up on the couch with a movie, and both times it’ll be just as satisfying.
If you make it, I really hope you enjoy how filling and flavorful it is. Recipes like this one are proof that you really don’t need lots of expensive ingredients to make something really tasty.
Sometimes, just a couple of well-thought-out additions are all it takes to make food with a luxurious taste on a modest budget.
Avocado Egg Salad Recipe Card
Avocado Egg Salad
- 8 hard-boiled eggs
- 1 medium avocado
- 1/3 cup mayonnaise
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 green onion/spring onion/scallion
- Mix and mash the avocado, mayonnaise, dijon mustard, salt, black pepper, and hard-boiled egg yolks together.
- Dice up the hard-boiled egg whites and the green onion.
- Add the diced hard-boiled egg whites and green onion to the avocado-mayo mixture and mix.
- Refrigerate for at least 30 minutes. Taste and add any additional salt, pepper, or dijon mustard.
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Keep my avocado egg salad recipe for safekeeping, ready for when you need a filling lunch or snack, by saving it to one of your Pinterest boards.