Avocado egg salad is creamy, flavorful and so satisfying. This easy lunch idea is made with hard boiled eggs, fresh herbs and protein-rich Greek yogurt.

Avocado egg salad in a bowl set on a wood board.

I’m always looking for more easy lunch ideas, and this avocado egg salad is one of my favorites! This delicious twist on egg salad is everything I love about my classic Egg Salad Recipe, made even better with avocado. Avocados and eggs are a wonderful pair, so it makes perfect sense that adding avocado to egg salad would be a superb idea. This avocado egg salad is extra creamy and especially satiating, since avocados are rich in monosaturated fats and fiber.

This simple recipe is quick to make and so flavorful, made with green onions, chives and dill. Serve the avocado egg salad in a sandwich on whole grain bread or sourdough toast, wrap it in lettuce wraps, or enjoy it over a bed of greens for a low carb, high protein meal.

Ingredients for avocado egg salad recipe.

Avocado Egg Salad Ingredients

  • Hard Boiled Eggs: Cook them on the stove (directions below) or make Instant Pot Hard Boiled Eggs or Air Fryer Hard Boiled Eggs.
  • Avocado: You’ll need one large avocado for this recipe.
  • Lemon Juice: Prevents browning and brightens up the flavors.
  • Plain Greek Yogurt or Mayo: Use whichever you prefer!
  • Dijon Mustard: I love the flavor of Dijon, but you can swap it for regular yellow mustard if desired.
  • Green Onions: For mild onion flavor.
  • Fresh Chives and Dill: Their fresh, herby flavor is a fantastic complement to the avocado and eggs.
  • Salt and Pepper: Flavor essentials! Season the salad to your tastes with salt and black pepper.

Find the full printable recipe with ingredient amounts below.

How to Make Avocado Egg Salad

Toss the diced avocado with lemon juice.

Diced avocado tossed with lemon juice in mixing bowl.

Chop the eggs and add them to the bowl with the avocado.

Chopped hard boiled eggs added to diced avocado in mixing bowl.

Add remaining ingredients: plain Greek yogurt (or mayonnaise), Dijon mustard, green onion, chives and dill. Stir everything together gently, then season to taste with salt and pepper.

Avocado egg salad ingredients in a mixing bowl.

Serve and enjoy! Avocado egg salad is best served day it’s made since the avocado will brown over time.

Avocado egg salad served on a slice of whole grain bread.

Recipe Tips

  • Boil the eggs ahead of time. This saves so much time when prepping this recipe!
  • Dice the avocado, don’t mash it. Avocado egg salad is best when there are discernable chunks of avocado in it.
  • Use what you have on hand. I know I don’t always keep fresh chives, dill and green onions in my fridge! If you don’t have green onions, swap in chopped red onion. If you don’t have chives and dill, use whatever fresh herbs you have on hand or omit the herbs.
  • Don’t skimp on the seasonings. Season and taste as you go, sometimes just a little bit more salt and pepper can take your egg salad from good to egg-cellent!
Two avocado egg salad sandwiches on whole grain bread stacked on top of each other.

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Avocado egg salad in a bowl set on a wood board.
5 from 2 ratings

Avocado Egg Salad

Servings: 2 -3 servings
Prep Time: 10 minutes
Cook Time: 14 minutes
Inactive Time: 10 minutes
Total Time: 34 minutes
This avocado egg salad is creamy, flavorful and healthy! Serve it in a sandwich on whole grain bread, on sourdough toast, in lettuce wraps or over a bed of greens.
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Ingredients

  • 3 large eggs
  • 1 large avocado, pitted, peeled and chopped
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons plain Greek yogurt, or mayonnaise
  • 1 teaspoon Dijon mustard, or yellow mustard
  • 3 green onions, white and light green parts only, chopped
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh dill, optional
  • salt and black pepper, to taste

Instructions
 

  • Cook eggs: Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet). Heat over high heat until the water comes to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil. Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil.
  • Immediately transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel the eggs.
  • Place the chopped avocado in a medium mixing bowl. Add the lemon juice and gently toss with the avocado.
  • Chop the eggs and add them to the mixing bowl. Add the plain Greek yogurt (or mayonnaise), Dijon mustard, green onion, chives and dill (if using). Stir and season to taste with salt and pepper.
  • Serve avocado egg salad in a sandwich or wrap, on toasted bread, in lettuce wraps, or as desired.

Notes

  • Avocado egg salad is best served immediately after making it, to prevent the avocado from browning.
  • This recipe is easily adaptable to use what you have on hand. If you don’t have green onions, swap in chopped red onion. If you don’t have chives and dill, use whatever fresh herbs you have on hand or omit the herbs.
Serving: 1/2 recipe, Calories: 273kcal, Carbohydrates: 11g, Protein: 12g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 246mg, Sodium: 137mg, Potassium: 663mg, Fiber: 7g, Sugar: 2g, Vitamin A: 754IU, Vitamin C: 16mg, Calcium: 82mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Lunch
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