Avocado Egg Salad

A white plate with egg salad, garnished with greens, is shown with forks, salt and pepper shakers, and a small bowl of sauce.

No ratings yet

Avocado Egg Salad is a creamy, satisfying twist on a classic. Made with ripe avocados, hard-boiled eggs, and simple seasonings, this protein-packed salad is perfect for lettuce wraps or as a stand-alone lunch. It's nutritious, low carb, and comes together in just minutes—great for meal prep or a quick snack.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch, Salad, Snack

Cuisine: American

Keyword: Avocado Egg Salad, creamy avocado salad, easy lunch recipes, healthy egg salad

Servings: servings

Calories: 276kcal

Author: Chef Jenn

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