Avocado Egg Salad

Ingredients & Substitutions

Here I explain the best ingredients for my avocado egg salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Avocados – We’re looking for the Goldilocks of ripe avocados here: ones that give a little when pressed without being mushy. If they’re too firm, they won’t mash into a creamy base, but if they’re overripe, the salad can taste bitter and brown faster.
• Hard Boiled Eggs – Feel free to hard boil them however you normally do. I recommend my method for easy peel boiled eggs, but you can also make air fryer boiled eggs, or boiled eggs in the oven if you prefer. Don’t forget to plunge them into an ice bath after cooking, so they don’t get that green ring!
• Lime Juice – To brighten the flavor and help slow browning. Fresh lime juice tastes best here, but bottled or even lemon juice works in a pinch.
• Red Onion & Celery – For crunch, subtle sweetness, and bite. I chop them very finely, so you get little pops of flavor instead of big raw pieces. White onion or green onions work too if that’s what you’ve got.
• Jalapenos – For a spicy kick. You can remove the jalapeno ribs and seeds, which are the spiciest, for less heat.
• Fresh Cilantro – Gives the avocado egg salad that fresh, guacamole-style flavor. Feel free to swap in green onions or other fresh herbs (like chives, dill, or parsley) if cilantro isn’t your thing or you’re out. I don’t recommend dried herbs here, as the texture can be gritty in the smooth avocado base.
• Sea Salt – Adjust to your taste. I didn’t add black pepper since the jalapenos add some spice, but you can if you like.

How To Make Avocado Egg Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mash the avocado. In a medium to large bowl, mash the avocado with the lime juice and sea salt. I like to leave it a little chunky.
2. Fold in the add-ins. Add the cilantro, red onion, celery, and jalapenos, and fold until just combined. The mixture should look like chunky guacamole with little crisp bits throughout.
3. Add the eggs. Gently fold in the hard boiled eggs, mashing the yolks just a little as you go. Stop when the eggs are coated, so the whites stay in pieces.
4. Garnish and serve. I like to add extra egg slices, jalapeno slices, cilantro, and lime wedges. Serve it right away for the brightest color.

Recipe Variations

I keep this avocado egg salad pretty simple most of the time, but it’s also easy to change up. Here are some additions I’ve enjoyed:

• Extra protein – Fold in some shredded chicken or canned tuna for a heartier lunch. For exact amounts and instructions, make my avocado chicken salad or avocado tuna salad!
• Flavor boosters – If you’re feeling fancy, stir a teaspoon of Dijon mustard or dash of garlic powder into the base, or finish with crispy oven bacon at the end.
• Sweet & juicy – If you’re a fan of diced tomatoes in your guac, you’ll love them in this avocado egg salad! Just make sure to remove the seeds, so it doesn’t get watery.
• Fill the avocado shells – Stuff the salad back into the avocado shells for a fun stuffed avocado presentation! When I opt for this option, I leave about a 3/8- to 1/4-inch border of avocado flesh inside the shell, to help it stay sturdy enough to fill.

Ways To Serve Avocado Egg Salad

If you don’t want to just eat it with a fork, I’ve got lots of ways to turn this into an easy lunch:

• Sandwich – Pile it onto your favorite bread! I like to use my almond flour bread and add a lettuce leaf, so the bread doesn’t get soft as fast.
• Toast – Spread it over toasted bread for high protein avocado toast vibes. A squeeze of lime and some extra jalapenos or fresh herbs on top make it taste extra fresh.
• Lettuce Cups – Spoon the salad into iceberg, romaine, or bibb lettuce leaves. I like this for the lightest lunch option.
• Crackers Or Vegetables – Scoop it with my almond flour crackers, sliced cucumbers, or celery sticks, or even use it as filling for stuffed mini peppers. My fave for a snacky lunch!