Name: Avocado Egg Salad at Home
Yield: 4

Avocado Egg Salad just changed the egg salad game. It is extra creamy, packed with fresh flavor, and comes together in minutes for an straightforward lunch or snack.

author’s note

The Egg Salad Upgrade Everyone Needs to Try!

I shared an Avocado Tuna Salad recently, and it blew up on social. So many of you loved the idea of using avocado to level up plain tuna salad. That got me thinking, why not do the same with egg salad?

Turns out, it was the right call. This Avocado Egg Salad is super creamy, full of fresh flavor from lemon, Dijon, garlic, and herbs, and it comes together fast. It is reliable for a quick lunch or busy day.

Serve it however you like, on toast, in a sandwich, or wrapped in lettuce. It is the classic you know, just better, and once you try it, there is no going back.

The avocado, lemon juice, mayo, salt, and pepper are mashed together in a bowl for this avocado egg salad.

Ingredients

Here’s what we’ve got in Avocado Egg Salad sandwiches:

Ingredient	Swap or Tip
Eggs	Steam until cooked through, then cool in ice water so they peel easily.
Ripe avocado	It should give slightly when pressed, not feel mushy
Mayo & mustard	Use a high-quality mayo and mustard for the best flavor
Lemon juice + zest	Always zest before juicing
Celery	Swap for diced cucumber for a lighter crunch
Green onions or chives	Red onion works, just dice very small
Fresh herbs	Dill is skippable but highly recommended

chelsea’s recipe tip

a reliable Ways To Enjoy Avocado Egg Salad:

On toast: Pile it high on sourdough, multigrain, or even a bagel.
In a sandwich: Add lettuce, sprouts, or sliced tomato for extra crunch.
Lettuce wraps: Spoon it into romaine or butter lettuce leaves for a lighter option.
Stuffed in a pita: Great for lunch on the go—add a few cucumber slices for crunch.
With crackers: Serve as a dip with your favorite crackers or pita chips.
In a wrap: Roll it up in a tortilla with some greens.

The chopped eggs and herbs added to the mixture.

Storage

Store leftover avocado egg salad in an airtight container in the fridge. It’s best eaten within 1–3 days. Give it a good stir before serving, and taste to see if it needs a pinch more salt or lemon juice. Because of the avocado, the color may darken slightly, but the flavor will still be great!