Avocado Egg Salad Recipe

Original Post: https://www.evolvingtable.com/avocado-egg-salad/

Avocado egg salad sandwiches are served on white plates.

4.67 from 3 votes

Ready in under 20 minutes, this Avocado Egg Salad recipe is made the way a Southerner would have it! You get the creamy, buttery taste of avocados, the fresh flavors of lemon, dill, and chives, with just a hint of mayo to keep it classic. Load it up on toast, serve it with crackers, or just dig right in with a spoon.

Prep Time10

Cook Time10

Total Time20

Course: lunch, Salad

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 large avocado
6 large hard-boiled eggs cut into ½-inch pieces*
2 tablespoons mayonnaise
2 tablespoons lemon juice from 1 lemon
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
½ teaspoon salt plus more to taste
¼ teaspoon black pepper plus more to taste

Instructions

Pit and peel a large avocado and then cut it into four quarters. Place into a large bowl and mash with a potato masher or a large fork until smooth.
Add mayonnaise, lemon juice, dill, parsley, chives, salt and black pepper to the bowl and stir until just combined, being careful not to overmix.
Serve immediately with toast, crackers, or eat it by the spoonful!

Notes

Prep Ahead: Boil and peel eggs up to 24 hours in advance. Store each egg wrapped loosely in a piece of plastic wrap in the refrigerator until ready to use. It's much easier to peel eggs after just being cooked than to peel them after being store in the refrigerator.
Storage: Place a piece of plastic wrap directly on top of the egg salad so none of it is exposed to the air. Store it in an airtight container in the refrigerator for up to 2 days. After 24 hours the avocado will start to brown, but it will still be safe to eat for up to 2 days.

Nutrition