Uplevel ordinary egg salad using creamy avocados for a tasty twist with this avocado egg salad recipe!
Avocado Egg Salad is a delicious twist on a traditional egg salad with the addition of rich creamy avocado!
To take this wrap from ordinary to extraordinary, it’s topped with fresh lettuce, ripe juicy tomatoes, and crisp smoky bacon.
A Fun Twist on Egg Salad!
- Eggs are a great source of affordable and healthy protein.
- This recipe has some extras that turn it into a new classic you’ll want to make again and again!
- Egg salad sandwiches are the ultimate picnic and road trip recipe and adding avocado makes it extra creamy and flavorful.
- This recipe is great as a salad topper, tucked into a pita pocket, made into a filling sandwich, or rolled into a low-carb wrap! Or serve it as a dip with celery sticks, crackers, or crostini.
Ingredients for Avocado Egg Salad
Eggs: Choose large fresh eggs and hard boil them. For a more protein-packed egg salad, cook 8 eggs and add the whites to the salad.
Avocado: Avocado adds flavor and a great creamy texture. It is mixed with a bit of lemon juice to keep it from browning.
Mayonnaise & Seasonings: Avocado replaces most of the mayonnaise in this egg salad but I do add in a little bit. It can be substituted with Greek yogurt for a healthier version. A pinch of garlic powder adds flavor.
For Serving: Avocado Egg salad can be served in so many ways! Make a hearty sandwich on your favorite bread, tuck a few scoops into some pita bread, or for keto lovers, try cloud bread.
How to Make Avocado Egg Salad
- Mash ½ the avocado with lemon juice and add yolk, mayo, seasonings, and chives or green onion. Mix until smooth.
- Chop egg whites and mixed with diced avocado.
- Gently fold into the egg yolk mixture. Serve over bread or lettuce.
We love to serve this avocado egg salad BLT style with tomatoes and bacon.
How Long Does It Last?
Keep leftover avocado egg salad in a covered container for up to 1-2 days in the refrigerator. Stir before serving.
Eggs for Lunch?
Did your family enjoy this Avocado Egg Salad Recipe? Leave a comment & a rating below!
Avocado Egg Salad
Ingredients
- 6 hard boiled eggs cooked and cooled
- 1 avocado
- 2 teaspoons fresh lemon juice
- ¼ cup mayonnaise
- ¼ teaspoon garlic powder
- 1 tablespoon thinly sliced green onion
- ⅛ teaspoon each salt & pepper
Instructions
- In a medium bowl, mash ½ of the avocado with 2 teaspoons of lemon juice.
- Cut hard-boiled eggs in half and remove the yolks. Add the egg yolks, mayonnaise, garlic powder, salt, pepper, and green onions to the avocado. Mash with a fork and mix until smooth.
- Chop the egg whites and dice the remaining ½ of the avocado. Stir egg whites and avocado into the egg yolk mixture.
- Serve on bread or over a bed of lettuce with tomato slices if desired.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
This was so delicious! I never thought to use avocado until I was making the regular egg salad recipe on here (also yum!) and decided to try this next. Loved that there was bacon in it and it was good as the recipe is written, but because of my personal preference, I added some sweet relish and dijon mustard, which made it so scrumptious. My whole family enjoyed this recipe and I’ll be making it many times over :)
Those additions sound delicious, TK! Thanks for sharing.
I have used so many of the recipes by Holly. They all come out delicious! Seriously if I am looking for a recipe I look if Holly has what I’m looking for before I do a search because I will always pick the recipe by her because they always turn out good! I Love the Spend With Pennies Website and especially Holly’s recipes. You are awesome!
Thank you so much, Brian! That means a lot to us. We love creating recipes for you!
I stumbled upon your site through Pinterest. I love the easy, frugal recipes. Soooooo easy to print off as well, along with the wonderful tips. This is an excellent site for a new cook and even a seasoned cook. Thank you.
Thank you so much Leah, Happy Cooking!
Does the avocado turn if not used all at once?
The lemon juice helps keep the avocado from browning (make sure you mix that part first). When storing, lay a piece of plastic wrap directly over the egg salad (you can still top it with a lid in a plastic container) to help it last a bit longer.
oh my gosh, made this today, so yummy and easy. Instead of putting it on flat bread, I cut up the tomato and bacon, then put in the salad with some paprika and just ate it out of a bowl.
Sounds delicious June!
What a perfect sandwich for an indecisive person!
Ahgh auto correct. I typed custard. It typed bumbing. How is that the same? Sorry
Hello! Here I was looking for a recipe that combined bread and bumping — but not a bread pudding. Ha- found your delicious chic poke cake and moseyed over to read this post. I’ve not got the bread, I have a Naan bread, and sadly, don’t have the avocado, tomato or lettuce or chives. But I live this recipe and I’m saving it for when I shop. You’re so right. Just about Aug, I’m no longer interested in long cooking sessions in the kitchen!. I’ll try this minus the chives.. what say you for Vidalia onion? And maybe add a wee bit of skinned lemon cucumbers from the garden for crunch. I rarely eat bacon but I might for this recipe!!! May I share this on my Facebook wall? Thank you!
You are certainly welcome to share using the share button on Facebook or the social share buttons here. :) Enjoy!
Looks delish! I love adding avocado to egg salad. Makes it so creamy and extra awesome!
I’m with you, I love avocados in egg salad!!