Avocado Egg Salad

You know how some meals just feel like a little hug? That’s how I’d describe this avocado egg salad – it’s soft and rich and fresh all at once. The eggs are tender and almost buttery, the avocado wraps around everything like velvet (I’m not exaggerating, it really does), and the lemon gives it that little lift so it doesn’t sit too heavy. I made a batch last week in the quiet of the late afternoon, windows open, with the light kind of slanting across the table. It smelled like spring. And it tasted…gentle. Like something you want to eat with someone you love, or maybe alone, in peace.

Why You’ll Crave It

• Incredibly creamy without feeling greasy or overdone – the avocado does all the magic here
• It’s protein-rich and satisfying, but still light enough for warm days or post-nap hunger
• Comes together fast – like, you could make this during a podcast or while the tea steeps
• Endlessly adaptable – I’ve tried it with scallions, with a sprinkle of smoked paprika, even with chopped pickles
• Pairs beautifully with crusty bread…or just spooned straight from the bowl, honestly

The first time I made this, I had leftover eggs from Easter and one avocado on its last leg – and now it’s something I crave when I want quiet comfort.

What You’ll Need

• 2 ripe avocados: soft enough to mash with a fork, but not overly mushy (no brown streaks if you can help it)
• 4 large hard-boiled eggs: cooled and peeled, cooked just past the jammy stage
• 1 tbsp mayonnaise: just a touch, for that delicate richness
• 1 tbsp Dijon mustard: adds the quiet backbone of tangy warmth
• 1 tbsp lemon juice: freshly squeezed makes a difference – trust me
• Salt: to taste – I usually start with a pinch, then adjust
• Black pepper: a few good cracks for brightness
• Optional fresh herbs: dill is lovely, parsley works too – even a little tarragon if you want something aromatic

Easy How-To

Boil the Eggs (unless you’ve got some ready)

Place eggs gently in a small saucepan, cover with cold water and bring to a boil. Once it boils, cover the pot and remove it from heat. Let it sit about 12-ish minutes. Then transfer the eggs into a bowl of icy water. Let them rest until cool enough to handle.

Peel and Chop

Crack each egg gently on the counter, then peel under cool water – it helps with the stubborn bits. Chop them into little chunks, kind of rustic, not too uniform (that’s how I like them, anyway).

Mash the Avocados

Scoop the flesh into a bowl, and mash it with a fork. I keep it a little chunky – I like bites that surprise me. Add the mayo, Dijon mustard and lemon juice. Mix gently till it all softens into a creamy mix.

Bring it Together

Fold in the chopped eggs, softly, like you’re tucking in a blanket. Season with salt and cracked pepper, taste and adjust. Maybe some dill or parsley if you’ve got a little on hand.

Serve (or sneak a spoonful right away)

You can eat this right away – it’s especially good piled onto a slice of toast or wrapped in butter lettuce leaves. But even cold from the fridge the next day, it holds onto its charm.

Good to Know

• If your avocado is a little past peak, just scrape off any browning bits – it’s still absolutely usable underneath
• Too tangy? Add an extra half teaspoon of mayo next time, or even a scrap of honey (yep…learned that from my aunt)
• Sometimes I add a tiny sprinkle of chili flakes – strange but lovely warm kick

Serving Ideas

• Layered onto dark rye toast with thin cucumber slices on top
• Wrapped in big romaine lettuce leaves for a crisp crunch and low-carb lunch
• Scooped onto seeded crackers or pita chips for afternoon grazing

Top Tricks

• Boil your eggs the day before so they’re completely chilled – they chop more cleanly that way
• Rub the cut avocado with lemon juice before mashing to keep things green and bright
• Use a pastry cutter (weirdly effective) if you want eggs chopped quickly and evenly

Frequently Asked Questions

Can I make this avocado egg salad the night before?

You can – though it’s at its prettiest and brightest the day of. If making ahead, place plastic wrap directly onto the surface to prevent browning. Still tastes great, even if it’s not picture-perfect.

What type of avocado is best?

Hass avocados tend to have the best texture for this kind of salad – creamy and not too watery. Just make sure they’re ripe but not overly soft. Slight give when you press with your thumb.

Can I skip the mayo?

Sure, the avocado brings most of the creaminess anyway. I like the mayo for fullness, but if you’re skipping it, add a little extra Dijon or even Greek yogurt if you like a tangy touch.

Will the avocado turn brown?

Eventually, yes – it’s nature. But lemon juice helps a lot, and covering the salad tightly means it can look and taste just fine for a day or two in the fridge.

What’s the best bread to serve this on?

Sourdough is my favorite – toasted and still warm, it’s perfect. But any rustic or whole grain bread with a bit of chew will hold the salad well and make each bite feel a little special.