Avocados are in season and the perfect time to make avocado egg salad. Everywhere we turn, creamy and ripe avocados recipes are popping up everywhere. Aside from our favorite avocado guacamole recipe, we love smashing avocados or adding chunks of delicious avocado into our egg salads. Why not? It’s such a treat to enjoy a simple egg salad recipe that’s studded with mashed chunks of avocado over crackers or toast. Even added to sliders make a great vegetarian avocado slider dish.
Our avocado egg salad is a breakfast, brunch or lunch waiting to happen.You can adapt this recipe by adding it to your favorite classic egg salad recipe or using our recipe below. Our recipe is pretty decadent and calls for a medium-large ripe avocado. But if you want to still maintain the integrity of the egg salad, then consider using a small avocado.
Video of our Delicious Avocado Egg Salad Recipe:
Extra flavor options are adding a touch of curry powder. Wow, this is really good! A bit of curry powder with soy sauce and paprika amp this up to an extraordinary egg salad sandwich. Even added as a big mound on top of a pile of delicious lettuce greens and your favorite salad dressing makes a fantastic green salad for lunch! And if you’re planning a brunch menu, this avocado egg salad is perfect for brunch! serve it with crackers or on the side and it’s everyone favorite brunch recipe that’s super easy to make. You can literally make a big tub of it the day before and everyone will dive in and fall in love with something totally different than just your regular everyday egg salad.
More Egg salad recipes and a crazy good Egg Baked in Avocado Recipe.
This recipe was originally published in 2013 and re-published in 2017 with new photos and new video!
- 7-8 hard boiled eggs , chopped
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice or lime juice
- 2 Tablespoons minced cilantro
- 1 teaspoon kosher or sea salt , or to taste
- fresh cracked black pepper to taste
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon ground cumin and paprika (optional)
- 1 medium-large ripe avocado , chopped small
- In bowl, combine eggs, mayo, lemon juice, cilantro, salt, pepper, mustard and optional spices. Gently combine well.
- Add chopped avocado and combine into egg salad mixture. Smash the avocado to your desired texture.
- Serve with crackers or bread.
What fun way to dress up egg salad! Pinning!!
Made this today! yum!
I would be really curious to find out how to figure out the nutritional values…made last night and it’s absolutely delish!
put the ingredients into My Fitness Pal…. In the recipe section
Use the ‘MyFitnesPal’ app and you can input the recipe. The app will convert the mix into calories per serving. Easy peasy
One way to get the nutritional value would be to enter the recipe on myfitnesspal.com. once all the ingredients and quantities are entered they’ll give you the info.
Sounds and looks delicious. Wondering if the avocado turns brown in this !
We eat it too fast to see if it turns brown. But if anyone else has feedback from their batch, please let us all know. Thanks!
Plus there is a teaspoon of lemon juice in there…so that may slow the browning…If I prepared this for an appetizer party, I’d put it out with different types of good crackers…It’d be gone in an hour or less…lol…
Looks so yummy. Def have to try. Good for a Lenten lunch.
I would add finely chopped celery and onion 1/2 tsp each. I had all ingredients except curry powder and left it out. I had the best of both worlds, crunch and creamy.
Celery and onion sound great!
What could you substitute for the mayo?
A few options are plain yogurt, pesto, or hummus. They will all change the flavor, so choose what tastes best to you.
Veganaise, delicious!
Plain greek yogurt 🙂
Veganaise, yumo!
They make a avacodo mayo
I started making this and realized my avacados went bad! But it’s good without, tastes a little Tex mex-y. Love it even without the avacados!
what can i use instead of dijon mustard,can we cut the recipe in half
Hi Jackie, yes you can use dijon mustard. We love dijon! Sure, you can cut the recipe in half, it should still be delicious!