Serve this delicious Avocado Egg Salad on toasted brioche bread, or pile it high onto a bed of lettuce. I’ve made my Egg Salad without Mayo adding avocado for that creamy element we all love. I’ve flavored the salad with crunchy veggies, fresh herbs and just a touch of sweet paprika for a little twist of spice.
After the summer, as we all fall back into our fall routines I’m always looking for family friendly meals that can get me through the week without a lot of effort.
Avocado Egg Salad is a low carb, filling and a beautiful dish to serve guests at a brunch.
This salad is similar to a classic egg salad but uses avocado to make it creamy and an easy way to add healthy fats. But works equally well served on toast for a healthy breakfast, lunch or dinner.
It comes together in under 20 minutes and makes a nice addition to your weekly meal-plan. You can make this ahead of time and enjoy it in different ways throughout the week, a sandwich one day, as a side salad the next.
I’ve made my egg salad without mayo as the avocado in this recipe replaces the mayonnaise that you typically find in egg salad. It helps create the creamy texture we all love.
The fresh herbs like dill and parsley really brighten up this salad and take it to the next level.If you are meal-prepping for the week you have to add this easy recipe for Avocado Egg Salad to your menu.
Eggs: I use Heinen’s cage-free eggs in this recipe to make the hard-boiled eggs, but any good quality free range egg will work too.
Avocado: A ripe creamy avocado adds a creamy element to this egg salad. I love that it adds that creamy texture and healthy fat to the egg salad.
Pickles: I like to add some finely chopped dill pickles to add a touch of sourness and also crunch to the salad.
Vegetables: A combination of green onion and red onion, along with celery add flavor to the salad.
Herbs: Finely chopped dill and parley add a burst of herbal freshness to the salad.
Seasoning: This avocado egg salad is seasoned with salt, black pepper and a touch of sweet paprika for a pop of flavor.
Toast: I like to toast Heinen’s brioche bread, but you can toast any bread for this avocado egg salad. I also like using this egg salad in lettuce warps.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make Avocado Egg Salad
Step 1: Boil the Eggs: Start by hard boiling the eggs. Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place a steamer insert into pan over the boiling water and lay the eggs onto the steamer using a large spoon or tongs. (If not using a steamer insert, just lay the eggs into the water). Cover the saucepan with a lid and continue cooking for 12 minutes for large eggs (13 minutes for extra large eggs).
Step 2: Drain the Eggs: Once the eggs are cooked, drain them immediately if serving warm. If serving cold, cool completely under cold water or an ice bath.
Step 3:Prepare the Salad: While the eggs boil prepare the egg salad by adding the avocado, pickles, green onions, celery, red onion, fresh dill, parsley, paprika, salt and pepper to a large bowl and gently mix.
Step 4: Peel the Eggs: Now peel the hard boiled eggs, cut them in half and then chop the eggs up.
Step 5: Finish the Egg Salad: Place the chopped eggs into the bowl with the other salad ingredients and gently mix the egg into the salad.
Step 6: Finish the Toast: Toast the brioche bread and then top with the egg salad. Garnish with fresh dill and parsley and serve.
Ways to Modify this Egg Salad
When making egg salad there are a lot of modifications you can make! Here are some suggestions for simple ingredients to get you started:
Chop some kalamata or green olives, or sun-dried tomatoes and add them
Diced cucumber, shredded carrots, bell peppers or fresh tomato works nicely
Add freshly chopped herbs like cilantro, parsley, oregano or chives
Olive oil can add a bit of flavor and help the egg salad bind together
A tablespoon or two of mayonnaise or thick Greek yogurt add a creamy element
Capers add a salty flavor to the egg salad
Try adding dijon mustard
Stir in seeds like sunflower or sesame seeds
Salsa is a nice addition to egg salad that can add a lot of flavor
Adding citrus like fresh lemon juice or lime juice
Recipe Tips
Don’t Overcook the Eggs: You want the hard boiled eggs to be just right, not too soft, but not too hard and rubbery either.
Experiment with the Bread: I have used toasted brioche bread, but you can use this same filling with any variety or bread. It works well with french baguettes; white, wholemeal or seeded sliced bread or rolls; wheat tortillas or on a bagel.
Make an Egg Salad: Don’t want to make a sandwich, no problem. This delicious avocado egg salad can be served as a salad main along with other salad ingredients, pile it onto some crunchy, crisp lettuce leaves. It also makes a great side dish to go alongside some sliced roast chicken or ham.
Feed a Crowd: This recipe is easily doubled or tripled if you are catering for larger numbers.
Storing Tips
Once made, store any leftover egg salad in an airtight container in your refrigerator for 3-4 days. Use it straight from the fridge when you are ready to make your sandwich.
Recipe FAQ
How do I keep my avocado from turning brown?
Use fresh lemon juice or lime juice because it helps to slow oxidation. Storing it with the pit or covering it tightly with plastic wrap also helps to keep it from turning brown.
What can I use instead of avocado?
Instead of the avocado you can add a spoonful of mayo or Greek yogurt to give it a creamier texture.
Serve this delicious Avocado Egg Salad on toasted brioche bread, or pile it high onto a bed of lettuce. I've made my Egg Salad without Mayo adding avocado for that creamy element we all love. I've flavored the salad with crunchy veggies, fresh herbs and just a touch of sweet paprika for a little twist of spice.
Ingredients
4hard boiled eggs, grated or finely chopped
1ripe avocado, mashed
3tablespoonsdill pickles, finely chopped
3green onions, chopped
1celery stalk, finely chopped
1/4cupred onion, finely chopped
1tablespoon fresh dill, chopped
1tablespoonfresh parsley, chopped
1/2teaspoonsweet paprika
1/2teaspoonsalt
1/4teaspoonblack peppers
Brioche bread, toasted {for serving}
Instructions
To make the hard boiled eggs: Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water or proceed to Step 2, if not using a steamer insert.
Carefully add eggs using a large spoon or tongs. Cover and continue cooking 12 minutes for large eggs (13 minutes for extra large eggs).
Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water.
While the eggs boil prepare the egg salad by adding the avocado, pickles, green onions, celery, red onion, fresh dill, parsley, paprika, salt and pepper and gently mix.
Peel the hard boiled eggs, cut them in half and then chop the hard boiled eggs.
Place in the mixing bowl with the other salad ingredients.
Gently mix the egg into the salad.
Toast the brioche bread and then top with the egg salad. Garnish with fresh dill and parsley and serve.
Notes
You can easily double this recipe for a crowd.
There are a lot of other add-in options like tomatoes, olives, feta cheese, capers, microgreens, bacon, seeds like sunflower seeds, Greek yogurt, or other spices and herbs.
I'm Julia. Wife, mom to three growing boys, lover of food. Here you will find quick & easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. My roots are from the Mediterranean and many of my recipes incorporate those flavors!
