If you love classic egg salad but want to give it a healthier, creamier twist, this avocado egg salad is the way to go! The avocado adds richness without needing much mayo, and it’s packed with healthy fats that keep you full and energized. Serve it on toast, in a sandwich, or even wrapped in lettuce leaves for a light and fresh meal. You will also love this Classic Egg Salad Sandwich

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes (for boiling eggs)
• Total Time: 20 minutes
• Servings: 2

Why You’ll Love This Avocado Egg Salad Recipe

• Creamy and flavorful without being heavy
• Packed with protein and healthy fats
• Easy to make in 20 minutes or less
• Perfect for sandwiches, wraps, or a quick snack

Ingredients

• 4 large eggs, hard-boiled and chopped
• 1 ripe avocado, peeled and mashed
• 1 tablespoon mayonnaise (optional, for extra creaminess)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice (to prevent browning)
• 2 tablespoons fresh chives or green onions, finely chopped
• Salt and black pepper, to taste
• Bread, wraps, or lettuce leaves, for serving

Instructions

1. Boil the eggs: Place eggs in a pot of cold water, bring to a boil, then simmer for 10 minutes. Cool under cold water and peel.
2. Mash the avocado: In a medium bowl, mash the avocado until smooth.
3. Mix everything together: Add chopped eggs, mayonnaise (if using), Dijon mustard, lemon juice, and chives. Mix gently until combined.
4. Season: Taste and season with salt and pepper as needed.
5. Serve: Spread onto toasted bread, stuff into a sandwich, or enjoy with lettuce wraps.