Avocado Egg Salad

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5 from 2 votes

Avocado Egg Salad makes boring lunches a thing of the past—fresh, bold, and full of flavor.

Prep Time20

Total Time20

Course: Lunch

Cuisine: American

Keyword: avocado egg salad

Servings: sandwiches

Author: Chelsea Lords

Cost: $7.48

Equipment

Large pot
Steamer insert see note 1

Ingredients

6 large eggs see note 2
1 small ripe avocado 1/3 cup when mashed
2 tablespoons mayo see note 3
1/3 cup finely diced celery
2 tablespoons finely chopped green onions
1-1/2 tablespoons finely chopped fresh parsley
2 teaspoons Dijon-style mustard
1 large lemon
1/4 teaspoon paprika
1/4 teaspoon garlic powder
Salt and pepper
2 tablespoons finely chopped fresh dill optional
Bread for serving
Lettuce for serving

US - Metric

Instructions

Add 1 inch of water to a large pot and place the steamer insert inside. Cover and bring to a boil over high heat. Once boiling, add the eggs, cover again, and steam for 13 minutes.
Fill a large bowl with cold water and about 15 ice cubes. Transfer the eggs to the ice bath and let them cool for 15 minutes. Gently crack the shells and peel under cold running water, starting from the wide end. Pat dry, then dice into ¼-inch pieces. OR press the eggs through a wire cooling rack set over a bowl.
In a medium bowl, mix together 1/3 cup mashed avocado, mayo, ¼ teaspoon lemon zest, 2-1/2 teaspoons lemon juice, Dijon, and salt and pepper (I use ¼ teaspoon each). Mash with a fork until smooth.
Stir in celery, green onions or chives, parsley, paprika, garlic powder, and dill (if using). Add the diced eggs and gently stir until coated. Taste and adjust salt, pepper, or lemon juice if needed. (I find this needs another 1/4 tsp salt if served in a sandwich!)
Lightly toast the bread, layer with lettuce, and top with egg salad. Enjoy right away, or refrigerate until ready to serve. Stir again before serving if chilled.

Video

Notes

Note 1: I love and recommend this steamer basket! If you don’t have a steamer basket, here’s how to make one using a plate and foil.

Note 2: Short on time? Use pre-cooked hard-boiled eggs from the store.

Note 3: A high-quality mayo boosts flavor—Hellman’s/Best Foods® is my go-to.

Storage: Store avocado egg salad in an airtight container in the fridge and eat within 2–3 days. Stir before serving and adjust salt or lemon juice if needed. The avocado may darken a bit, but the flavor stays great.

Nutrition