This Avocado Egg Salad comes together in about 15 minutes and requires no cooking, just a little bit of mashing and mixing for a quick and easy lunch or dinner your family will love! Trust me, it’s a meal that hits the spot every time!
Ingredients You’ll Need
Making this Easy Avocado Egg Salad is a breeze, and it requires just a handful of ingredients that you probably already have in your kitchen. Here’s the breakdown:
- 4 large eggs: Hard-boiled to perfection, these provide the base of the salad.
- 1 large avocado: This adds a creamy texture and delicious flavor.
- 2 tablespoons mayonnaise or plain yogurt: Either option works wonderfully; it adds a nice creaminess.
- 2 teaspoons fresh lemon juice: A pop of brightness! You can adjust this to taste.
- 1 celery stalk, finely chopped (about 3 tablespoons): Adds a satisfying crunch and flavor.
- 1 tablespoon finely chopped chives, parsley, or dill: Use what you have on hand for a fresh herbaceous touch.
- Salt and fresh ground black pepper, to taste, Just a couple pinches to elevate all the flavors!
Let’s Get Cooking!
Step 1: Hard Boil the Eggs
Let’s start with the eggs! This is such an easy step that you can do while you prep everything else. Place your eggs in a single layer in a saucepan and cover them with cold water by 1 to 2 inches.
Turn the heat to high and bring it to a rolling boil, make sure to keep an eye on it because you definitely don’t want to let them boil too long! Once it’s boiling, cover the saucepan with a lid and cook for 30 seconds. Then, turn off the heat and let the eggs stand for 12 minutes.
After that, transfer your cooked eggs to a bowl of ice water using a slotted spoon. This stops the cooking process and makes peeling easier! Let them chill for about 5 minutes.
Step 2: Make the Avocado Mixture
While your eggs are cooling, grab a medium bowl and mash the avocado, mayonnaise (or yogurt), and lemon juice together until creamy. I like to use a fork for this, it gets the job done nicely!
The color is just so vibrant, such a delicious bath of green! Plus, that fresh lemon juice? Your kitchen will smell divine.
Step 3: Chop and Combine
Once your eggs are cooled, peel and chop them, and then add them to that lovely avocado mixture.
Next, toss in the finely chopped celery and chives. Give it all a good stir! This is where the magic happens, folks, everything comes together in one bowl. Season it with salt and pepper to taste. A couple pinches of each should do, but y’know, it really depends on your preference. Stir until everything is well combined!
And there you have it! You’ll end up with a creamy, dreamy avocado egg salad that’s just bursting with flavor!
If you loved this Easy Avocado Egg Salad, be sure to check out my Cucumber Salad, my Chickpea Salad, or my Avocado Salsa Shrimp Salad! Trust me, you won’t regret checking those out!
Why This Recipe Works
Quick & Easy
The secret to a delicious avocado egg salad is how quickly it comes together! In under 15 minutes, you can have a filling meal ready to go! Seriously, it’s a fantastic solution for busy weeknights when you can feel a little overwhelmed.
One Bowl Wonder
Minimal cleanup required! I mean, who doesn’t love a recipe that only dirties one bowl? It’s the perfect meal to whip up if you want to make dinner stress-free. Plus, with no cooking required, you get to skip the fuss while still enjoying an incredibly flavorful dish. Less mess means more time to enjoy it with your family, am I right?
Budget-Friendly
All of these ingredients are affordable and typically easy to find! Eggs and avocados are staples in many households, and you won’t break the bank shopping for the other goodies. You can even vary your greens and herbs based on what you have, making this a very budget-friendly option.
Customizable
Feel free to tailor this salad to your tastes! Add in spices like cayenne for some heat, or mix in bell peppers for crunch. This is the beauty of this Easy Avocado Egg Salad; truly, you can use whatever ingredients you have on hand!
Perfect for Meal Prep
Got a busy week ahead? This salad is perfect for meal prep! You can make a big batch on Sunday and enjoy it throughout the week. It keeps well in the fridge for up to 3 days, so you can easily grab it on your way out the door.
Serving and Storage Tips
How to Serve This Avocado Egg Salad
Serving suggestions? Oh, I’ve got you! This salad is so versatile. You can eat it by itself, spooned onto crisp lettuce leaves for a light salad, or spread it on whole grain bread for a delightful sandwich. Pair it with some tortilla chips or crackers for an afternoon snack, and you’re all set!
Storing Your Avocado Egg Salad
This salad keeps well in an airtight container in the refrigerator for up to 3 days. However, do keep in mind that the avocado may brown a bit, don’t stress too much, it’s still safe to eat! Some recommend adding a bit of extra lemon juice to slow that process down.
Reheating Instructions
But good news here: No need for reheating! That’s part of the appeal. Just grab a spoon and enjoy it cold!
Freezer Friendly?
Unfortunately, I wouldn’t recommend freezing this easy avocado egg salad. The texture of the avocado won’t hold up well after freezing and thawing, better to savor it fresh!
And there you have it! Your complete guide to making this incredibly delicious, easy avocado egg salad! It’s just so comforting, quick to whip up, and filled with flavors that everyone in the family can appreciate. I can’t wait for you to try it! Let me know how it goes.
Happy cooking! And for more recipes, follow us on Pinterest.
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Easy Avocado Egg Salad
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and satisfying avocado egg salad that comes together in just 15 minutes, perfect for busy weeknights.
Ingredients
- 4 large eggs, hard-boiled
- 1 large avocado
- 2 tablespoons mayonnaise or plain yogurt
- 2 teaspoons fresh lemon juice
- 1 celery stalk, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped chives, parsley, or dill
- Salt and fresh ground black pepper, to taste
Instructions
- Hard boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, covering for 30 seconds, then turning off the heat and letting them sit for 12 minutes.
- Transfer the cooked eggs to a bowl of ice water for 5 minutes to cool.
- In a medium bowl, mash the avocado, mayonnaise (or yogurt), and lemon juice together until creamy.
- Peel and chop the cooled eggs, then add to the avocado mixture along with the chopped celery and chives.
- Stir until well combined and season with salt and pepper to taste.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Serve on its own, on lettuce, or as a sandwich.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg