This Avocado Egg Salad is a fresh take on the classic—simple, quick to put together, and full of flavor. The creamy avocado adds a rich texture, while lemon, Dijon, and herbs keep it bright and balanced. It makes a great lettuce wrap but is delish on its own, too!
Traditional egg salad can fall flat—too bland, too heavy, or just plain boring. This version switches things up with a smoother texture and better flavor, thanks to avocado and a handful of pantry staples.
It’s an easy go-to for lunch, meal prep, or a quick snack. You probably already have most of the ingredients on hand, and it comes together fast with minimal effort. Whether you eat it on toast, in a wrap, or straight from the bowl, it’s a solid, satisfying option.
Got hard-boiled eggs in the fridge and an avocado that’s ready to go? This one’s a no-brainer.
Ingredients
- Hard-boiled eggs – Peeled and chopped. See my tips for perfect hard boiled eggs.
- Avocado – Diced. Use a ripe avocado. I buy them 2-3 days in advance and let them ripen on the counter. Don’t use an avocado that’s rock hard or your egg salad will be crunchy!
- Green onions – Sliced white and green parts. You could use a bit of shallot or red onion but I prefer the milder, herbaceous flavor of green onion.
- Parsley – Chopped.
- Mayonnaise – You can use any kind of mayo.
- Sour cream – I’m not a fan of mayonnaise and almost always cut it with sour cream. Besides, the sour cream adds a nice tangy element that really helps balance the flavor.
- Dijon mustard
- Lemon juice
- Garlic powder
- Smoked paprika
- Salt and pepper – To taste.
How To Make Avocado Egg Salad
- Combine the green onions, parsley, mayo, sour cream, Dijon, lemon juice, garlic powder, and smoked paprika. Stir until fully blended.
- Fold in the chopped eggs and diced avocado, keeping the avocado pieces mostly intact.
- Season with salt and pepper, stir again carefully, and serve right away.
Step-By-Step Process
Chef Jenn’s Tips
- Pick an avocado that’s soft but not mushy—it should hold its shape when mixed.
- Prep the eggs in advance. For perfect results: place cold eggs in a pot of cold water, bring to a boil, then cook uncovered for 7 minutes. Turn off the heat, cover, and let sit for 10 minutes before peeling.
- Swap smoked paprika with a dash of cayenne if you prefer a little heat.
Recommended
Make It A Meal
You don’t need much more than a fork – or a spoon – with this tasty high-protein and low-carb dish! It’s a keto classic and it goes well on top of a bed of greens. I also love serving this as a tasty dip with low-carb crackers if I’m in the mood for something crunchy.
Storage
Best eaten fresh, but if storing, press plastic wrap directly onto the surface before sealing in a container. Keeps in the fridge for 1–2 days. Not freezer-friendly—avocado texture won’t hold up, and the eggs can get rubbery.
Avocado Egg Salad
Ingredients
- 6 hard-boiled eggs peeled and chopped
- 1 avocado diced
- 2 green onions sliced white and green parts
- 2 tablespoons parsley chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Combine the green onions, parsley, mayo, sour cream, Dijon, lemon juice, garlic powder, and smoked paprika. Stir until fully blended.
- Fold in the chopped eggs and diced avocado, keeping the avocado pieces mostly intact.
- Season with salt and pepper, stir again carefully, and serve right away.
Notes
Chef Jenn’s Tips
- Pick an avocado that’s soft but not mushy—it should hold its shape when mixed.
- Prep the eggs in advance. For perfect results: place cold eggs in a pot of cold water, bring to a boil, then cook uncovered for 7 minutes. Turn off the heat, cover, and let sit for 10 minutes before peeling.
- Swap smoked paprika with a dash of cayenne if you prefer a little heat.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
