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This was the best tasting egg salad I ever made! I will never go back to putting mayonnaise on my egg salad again. Thank you so much for this recipe.
Sarah
The fact that I am even eating any variation of an Egg Salad right now is a sign that these are strange and alarming times. I don’t know what’s gotten into me – I get a craving for Egg Salad approximately once every five to eight years, so even without the newish addition of avocado, this was already kind of a big deal.
But then I went and used mashed avocado for the base instead of mayo.
Not because I don’t love mayo – I actually do love mayo and I can handle the judgement. More because I felt a little peer pressure from Instagram and some of my favorite blogs who have gone before me with this recipe. The avocado-egg power combo seems to be on every crevice of the internet. Poached egg and avocado toast – absolutely. I’m there, all day every day. But avocado egg salad? That’s going to require more of a jump from me. I needed to think about it for a few years first.
How To Make Our Avocado Egg Salad:
Today I stand here to tell you that I’ve taken that jump – I’ve leveled up my avocado-egg-power-combo game to include Avocado Egg Salad – and my oh my. IT DOES NOT DISAPPOINT. It silky-smooth, creamy-dreamy delicious.
I need (NEED) zip in all the foods in my life, so I went wayyy heavy on the lemon juice, and I also got a little aggressive with the dill addition because dill tastes like the best parts of summer to me. Both very solid decisions. #humblebrag
All in all, I ended up with an egg salad situation that is very next level. Very not-egg-salady, for those of you who are like me and think you don’t like egg salad.
Let’s briefly analyze the everything bagel situation, if we may.
An everything bagel is quite possibly one of the most best-tasting, under-acknowledged, beautiful food creations of my lifetime. The thing about everything bagels is that you forget they exist. No one has everything bagels on their regular grocery list. But everyone loves everything bagels. They go with everything. They ARE everything.
In this case, the combo of salty, crunchy, oniony bagel with the mild and creamy avocado egg salad has built the foundation of my summer lunches. It is beyond good, and it’s basically health on a bun because eggs and avocado.
My goal for this summer is to make really good recipes. That sounds obvious, and it is. But in my mind, I’m viewing these summer recipes as recipes I’d feel super, super solid recommending to you as weekly warm-weather meal staples.
This is one of those recipes. ❤
Avocado, eggs, dill if you want (YOU DO WANT), lemon juice, salt… and an Everything Bagel. The world is your oyster.
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The Best Avocado Egg Salad
- Total Time: 20 minutes
- Yield: 5 (heaping 1/2 cup each) 1x
Description
Avocado Egg Salad – no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.
Ingredients
- 2 avocados
- 8 eggs
- a handful of dill
- a handful of parsley
- juice of one lemon
- a pinch of salt
- a drizzle of olive oil (as needed)
Instructions
- Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
- Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
- Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.
Notes
I LOVE LOVE LOVE this avocado egg salad on an everything bagel. It’s just dreamy.
Taste and adjust as you go – I like mine with a little more of a bite so I go heavy on the lemon juice and dill.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: American
Keywords: avocado egg salad, egg salad recipe, healthy egg salad
One More Thing!
This recipe is part of our must-have lemon recipes page. Check it out!
I’ve been making this recipe for 6 years now. I’ve made a few small tweaks. I love avocadoes so much and was glad to come across this recipe. The dill makes this so much better than other recipes without it. The dill can be fresh or dried if you don’t have access. 1.5 tsp of dried dill if you are using dried. fresh parsley is a must though. I do use my microplane to add about 1 tsp of lemon zest too. I find this is best on a croissant with some leaf lettuce for that crunch. Even picky eaters who don’t like avocadoes seem to like this recipe. I also get all of my other ingredients ready and prepped before I smash the avocadoes so the lemon gets incorporated right away and doesn’t turn brown. Once in a while I’ll add lime too for a different flavor profile. 9.75/10
Wow! This is amazing! I may not go back to traditional egg salad. Thank you for sharing this recipe ❤️
This avocado egg salad sounds absolutely delicious! I love how creamy and flavorful it looks. Can’t wait to try it for lunch this week. Thanks for sharing such a wonderful recipe!
This avocado egg salad recipe looks amazing! I love that it combines healthy ingredients while still being super easy to make. Can’t wait to try it for lunch this week! Thank you for sharing!
This avocado egg salad looks absolutely delicious! I love how creamy the avocado makes it. Can’t wait to try adding some spices for an extra kick! Thanks for sharing this recipe!
I never dreamed this would be so delicious. Actually, I wasn’t even sure I’d like it at all without mayo and had the jar out to add some. Glad I tasted it first…it is off the charts. It tastes like summer. I can’t get over it…amazing. Perfect flavor combination. I did go with the olive oil option just for moisture and a bit more rich flavor (just a drizzle). Don’t skip the dill! Thank you for this recipe revelation!
This was fabulous! I will now make this in the future and OFTEN! Thank you so much for the great recipe.
This was delicious! So simple and so flavorful! Thanks, pinned to make again!
Amazing recipe
This looks delicious. I don’t like mayo so this seems like a great option for me. How long will it keep in the fridge?
It’ll only keep for a day or two before the avocado starts to brown!
i like your blog
Making incredibly amazing food is my summertime objective. It is as clear as it seems.
This is a great avocado egg salad recipe! I love the addition of the diced red onion and the lemon juice.
This looks so fresh and tasty . Think that I’ll make this tomorrow morning.
Unfortunately I cannot get everything bagels where I live:-( Added fresh cilantro and cayenne pepper instead ans served on local bread rolls. Absolutely delish!
Hi, I’m always looking for new meals and recipes to try. I am fortunate that I came across your essay, as it provided me with many ideas that have inspired me to make it on my own. Once again, thank you for giving such lovely recipes for yummy, delightful, and healthful meals.
What do you mean by “ a handful “? A woman’s hand, a man’s hand? Please quantify this into tablespoons.
We’d estimate 3-4 tablespoons!
This was so refreshing and delicious! The dill and lemon made it so yummy. I added some bacon bits on top for an extra kick and it was so good. I actually enjoyed it plain without any bread or anything (since I am gluten free) but I’m sure it’d be tasty with everything bagel seasoning too!
So glad you enjoyed the recipe, Caroline!
I love this recipe but simply use everything bagel spice so egg salad can be eaten plain or simply on healthy toast. I’ve also added minced onion and tomato and today will try some salsa since I’m out of fresh produce.
I recently fell into your website , and really liked it. I cannot wait to make the Avocado egg salad sandwich!!! It looks so yummy. Your website is also very nicely done. Thank you for sharing these fabulous dishes.😊
Thanks for checking out the recipes, Angela!
Thanks for the great recipe. I had no dill so instead used a (probiotic) dill pickle diced and added with the herbs. Since the pickle was sour I skipped the lemon. Although this modification conveyed the dill flavor of the original, I still wanted more herbs so I added chopped basil in equal proportion to the fresh parsley which worked well. I served it on toasted sourdough with Dijon mustard and black pepper and it was quite delicious! Next time I will try it with a cucumber and watercress garnish, or perhaps with thin sliced red onion or even radishes. So many possibilities! Thanks for the inspiration, I would never have thought of it on my own!
Loving your variations! The dill pickle sounds delicious!
I was surprised by how good this is! I had everything but a lemon, so used lemon pepper instead. The dill really enhances the flavors. Looking forward to making this again…soon!
Glad you enjoyed this, Kathy!
So amazingly delicious!!! (I didn’t add the parsley, but otherwise made as directed)
Glad you enjoyed this, Kensey!
Does the nutrition information include the bagel? I’m not personally a bagel fan so I was just curious if that’s where the carbs were. Otherwise, I’m on board
Nope, the bagel is not included in the nutrition facts here. 🙂
This was the best tasting egg salad I ever made! I will never go back to putting mayonnaise on my egg salad again. Thank you so much for this recipe.
Glad you enjoyed this, Sarah!