A creamy, fresh, protein-rich salad made with hard-boiled eggs, ripe avocado, herbs, and a light lemon dressing. It works well for breakfast, lunch, sandwiches, lettuce wraps, or a low-carb meal.
Ingredients
For the Salad
6 large eggs
2 ripe avocados
¼ cup finely diced red onion
¼ cup fresh cilantro or parsley, finely chopped
2 tablespoons green onion, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons mayonnaise or plain Greek yogurt
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper
Optional Add-Ins
¼ cup finely diced cucumber
1 tablespoon fresh dill
1 tablespoon finely diced celery
1 small jalapeño, finely chopped
¼ teaspoon red pepper flakes
1 teaspoon everything-bagel seasoning
Nut Information
This recipe is naturally nut-free when made with the ingredients listed above.
Avocado is a fruit, not a tree nut.
The basic recipe contains no peanuts, almonds, walnuts, pecans, cashews, pistachios, or other tree nuts.
If you use packaged mayonnaise, mustard, or seasoning, check the label for possible nut cross-contact.
Do not add walnuts, almonds, pecans, or other nuts if preparing this recipe for someone with a nut allergy.
Sesame is not a tree nut, but it is a separate food allergen. Check packaged seasonings and mayonnaise if sesame allergy is a concern.
Instructions
1. Boil the Eggs
Place the eggs in a saucepan and cover them completely with cold water.
Bring the water to a boil over medium-high heat. Once the water reaches a full boil, cover the saucepan and turn off the heat.
Let the eggs sit for 10–12 minutes.
Transfer the eggs immediately to a bowl of ice water and let them cool for about 5 minutes.
Peel the eggs and chop them into bite-sized pieces.
2. Prepare the Avocado
Cut the avocados in half and remove the pits.
Scoop the avocado flesh into a bowl and cut it into small chunks.
Immediately toss the avocado gently with the lemon juice to help prevent browning.
3. Prepare the Dressing
In a small bowl, combine:
Mayonnaise or Greek yogurt
Dijon mustard
Garlic powder
Paprika
Salt
Black pepper
Whisk until smooth and creamy.
4. Combine the Ingredients
Add the chopped eggs, avocado, red onion, cilantro or parsley, and green onion to a large mixing bowl.
Add the prepared dressing.
Gently fold everything together with a spatula or large spoon.
Avoid overmixing because you want to keep some chunks of avocado and egg intact.
5. Adjust the Flavor
Taste the salad and adjust the seasoning.
Add more lemon juice for brightness, additional salt for flavor, or extra black pepper for a stronger taste.
For a spicy version, add chopped jalapeño or red pepper flakes.
6. Chill
Cover the bowl and refrigerate for 15–20 minutes before serving.
This allows the flavors to blend together.
Serving Suggestions
Lettuce Wraps
Spoon the salad into romaine, butter lettuce, or iceberg lettuce leaves for a fresh low-carb meal.
Sandwich
Serve between two slices of whole-grain, sourdough, or low-carb bread.
Salad Bowl
Serve over spinach, mixed greens, arugula, cucumber, and cherry tomatoes.
Cucumber Boats
Scoop the center from cucumber halves and fill with avocado egg salad.
Toast
Spread the salad over toasted whole-grain bread and top with fresh herbs and black pepper.
High-Protein Variation
For additional protein:
Replace mayonnaise with Greek yogurt.
Add extra chopped egg whites.
Add ½ cup cooked chopped chicken.
Serve with grilled chicken or turkey on the side.
Spicy Version
For a spicy avocado egg salad, add:
1 small jalapeño, finely chopped
¼ teaspoon red pepper flakes
½ teaspoon hot sauce
Mix gently into the finished salad.
Tips for the Best Results
Use ripe but firm avocados so they maintain some texture.
Do not overcook the eggs because the yolks can become dry.
Cool the eggs completely before mixing.
Add lemon juice to the avocado immediately after cutting.
Do not overmix the salad.
Greek yogurt makes the salad lighter and tangier.
Mayonnaise creates a richer and creamier texture.
Fresh dill, parsley, cilantro, and green onion all work well.
Add celery or cucumber if you prefer extra crunch.
Storage
Store the finished salad in an airtight container in the refrigerator.
For the best color and texture, consume within 24 hours.
Press plastic wrap directly against the surface of the salad before closing the container to reduce exposure to air and slow avocado browning.
Do not leave the salad at room temperature for more than 2 hours.
Approximate Nutrition
Based on 4 servings and Greek yogurt:
Calories: approximately 270
Protein: approximately 13 g
Fat: approximately 21 g
Carbohydrates: approximately 9 g
Fiber: approximately 5 g
Net Carbohydrates: approximately 4 g
Nutrition will vary depending on avocado size and whether mayonnaise or Greek yogurt is used.
Questions and Answers
Q: Can I make this recipe without mayonnaise?
Yes. Plain Greek yogurt is an excellent substitute. It provides a lighter, tangier flavor and adds protein.
Q: Is Avocado Egg Salad keto-friendly?
Yes. The basic recipe is relatively low in carbohydrates and can fit well into a keto-style meal.
Q: Is this recipe high in protein?
Yes. Eggs provide a good amount of high-quality protein. Using Greek yogurt instead of mayonnaise increases the protein content further.
Q: Can I make it dairy-free?
Yes. Use mayonnaise instead of Greek yogurt and choose a dairy-free mayonnaise.
Q: Can I add chicken?
Yes. Chopped grilled chicken, baked chicken, or shredded rotisserie chicken can turn this into a more filling meal.
Q: Can I add cheese?
Yes. Feta, cheddar, or Parmesan can be added in small amounts.
Q: How can I stop the avocado from turning brown?
Use fresh lemon juice and keep the salad tightly covered in the refrigerator. Pressing plastic wrap directly against the surface also reduces air exposure.
Q: Can I prepare it ahead of time?
It is best prepared on the same day, but it can be prepared several hours ahead and refrigerated until serving.
Q: Can I use eggs prepared in advance?
Yes. Hard-boiled eggs can be prepared ahead of time and refrigerated. Chop them when you’re ready to make the salad.
Q: Is this recipe nut-free?
Yes. The basic recipe contains no peanuts or tree nuts. Always check packaged ingredients for allergy warnings when preparing food for someone with a severe allergy.
Q: What herbs work best?
Fresh dill, parsley, cilantro, and green onion are all excellent choices.
Q: How can I make the salad crunchy?
Add finely diced celery, cucumber, radish, or red onion.
Q: Can I use lime instead of lemon?
Yes. Lime juice works very well and gives the salad a slightly different, more refreshing flavor.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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