Why I Love This Recipe

Egg salad has always been one of those lunches I come back to, but adding avocado takes it to a whole new level. It makes every bite extra creamy while adding fresh flavor that pairs perfectly with the tangy Dijon, lemon, and crunchy red onion. It’s simple, filling, and one of those recipes you’ll find yourself throwing together whenever you need an easy lunch.

Enjoying The Leftovers

This is one of those recipes that’s great to have waiting in the fridge when lunchtime rolls around. I love switching it up throughout the week by serving it on toast one day and in lettuce wraps the next.

Storing

Store the egg salad in an airtight container in the refrigerator for up to 2 days. Press a piece of plastic wrap directly onto the surface before sealing the container to help slow the avocado from browning.

When you’re ready to eat

Pile it onto toasted sourdough, scoop it into lettuce cups, spread it on crackers, or enjoy it straight from the bowl. A little cracked black pepper and a squeeze of lemon right before serving never hurts.

Cailee holding up an egg salad on a piece of bread topped with paprika and chopped green onions.
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Avocado Egg Salad

Classic egg salad gets a fresh upgrade in this Avocado Egg Salad. Creamy avocado, protein-packed eggs, bright lemon, and Dijon come together for an easy lunch that's just as delicious piled onto toast as it is tucked into lettuce wraps or enjoyed by the spoonful.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 2

Ingredients

  • 1/2 large avocado
  • 3 hard boiled eggs
  • 1/4 small red onion, finely chopped
  • 1/2 tbsp lemon juice
  • 1/2 tbsp mayo
  • 1 tsp Dijon mustard
  • Sprinkle of salt
  • Sprinkle of pepper
  • Sprinkle of paprika
  • Sliced green onions
  • Served on sourdough bread
US – M

Instructions

  • (Skip to step 2 if you’re buying pre-boiled eggs.) Add a few inches of water and the eggs to a medium-sized pot. Bring to a boil and boil for 30 seconds. Turn off the heat, leaving the pot on the burner, cover it with a lid, and let it sit for 10 minutes. Move the eggs to an ice bath for a few minutes to cool. Peel and chop the eggs, then set aside.
  • Add the sliced avocado, chopped red onion, chopped eggs, mayo, mustard, lemon juice, and seasonings to a bowl. Mix well.
  • I served mine on some sourdough bread and topped it with more paprika and freshly chopped green onions. Enjoy!

Equipment

small pot
mixing bowls
measuring cups
cutting board

Nutrition Per Serving

Calories: 315kcal | Carbohydrates: 23g | Protein: 14g | Fat: 19g | Fiber: 4g