This Avocado Egg Salad is creamy, satisfying, and comes together with just a handful of simple ingredients. Chunks of ripe avocado and soft boiled eggs are tossed in a light mayo dressing for a quick side dish, sandwich filling, or easy lunch. It’s fresh, nutritious, and easy to customize with your favorite add-ins.
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Say hello to my current obsession: avocado egg salad. I’ve been making some sort of variation of this avocado egg salad for weeks now and I was debating whether to share a recipe for this because it’s so simple but I love it so much I think it deserves it’s own spot on the blog.
All About This Avocado Egg Salad
Avocados are kind of a magical fruit, and there’s a reason they’re so popular. Not only are they beautiful in color (green is my favorite <3), but they also have a uniquely rich, buttery texture and creamy mouthfeel that’s hard to compare to anything else.
And you know what else most people love? Egg salad. It’s rich, creamy, satisfying, and usually made with plenty of mayonnaise. So combining avocado and eggs just makes sense. The avocado adds even more creaminess while bringing a fresh, buttery flavor that pairs perfectly with the richness of the eggs and mayo.
The result is an avocado egg salad that’s creamy, flavorful, nutritiously-packed, and quite filling for something made with just a handful of ingredients.
Ingredients and Substitutions
As the base, it’s just 4 simple ingredients:
- Eggs: I like using semi-hard boiled eggs with slightly jammy yolks for the best texture, but fully hard boiled eggs work too.
- Avocado: Use a ripe avocado that’s slightly soft when gently pressed but not mushy. Avoid avocados with large soft spots or bruising. A ripe avocado should yield slightly to pressure while still holding its shape.
- Lemon juice: Adds brightness, lightly seasons the avocado, and helps slow browning.
- Kewpie Mayo: Brings everything together with its rich, creamy texture and savory flavor. Regular mayonnaise can be used if needed.
And then from here, you can add seasonings (lots of examples below) to your liking!
How to Make Avocado Egg Salad
This avocado and egg salad is so easy to make! Here’s an overview:
- Make boiled eggs: Aim for semi-hard or hard boiled eggs. I like them set and just slightly jammy so I can slice into them without the yolk running into the dressing.
- Make the dressing: Mix the mayo and seasonings until well combined.
- Chop the avocado: Dice and toss with lemon juice.
- Toss all together: Add the eggs and avocado gently toss until evenly coated.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Avocado size: Dice the avocado into fairly large chunks so it doesn’t break down too much when tossed with the dressing.
- Season to taste: Depending on the size of your avocado and eggs, you may want a little extra mayo, lemon juice, salt, or pepper.
- Remove excess moisture from watery vegetables: If adding watery vegetables like cucumbers, salt them and squeeze out the excess moisture so it doesn’t get watery. For tomatoes, remove the inner water-y parts.
Variations
I rarely make this avocado egg salad the same way twice because it’s so easy to switch up the flavors. If you’re adding extra vegetables or proteins, you may need a little more mayo and seasoning to keep everything well coated.
For seasonings:
- shiro dashi
- round sesame seeds
- furikake
- wasabi
- sesame oil
- sriracha
- chili oil
- aonori or seaweed
- mustard
- minced garlic, garlic powder or garlic chips
For vegetable add-ins:
- cucumber
- tomato
- onions
- pickles
- corn
For protein add-ins:
- shredded chicken
- salmon (raw, cooked or canned)
- tuna (canned or raw)
- shrimp
- ham
- bacon
Serving Suggestions
This avocado egg salad is delicious on its own, but I LOVE having it with (frozen, FOLDED!!) chips, specifically kettle chips. But here are some more yummy ways to serve it!
- Over a bowl of warm rice
- Stuffed into a sandwich or wrap
- On toasted bread
- Used as a dip for potato chips or crackers
- In lettuce cups
- On top of a simple green salad
How to Store Leftovers
This salad is best enjoyed the day it’s made, as avocado naturally browns over time. If you have leftovers, transfer them to an airtight container and press a piece of plastic wrap directly onto the surface of the salad before sealing. Store in the refrigerator for up to 1 day.
Recipe FAQ
A ripe avocado should feel slightly soft when gently squeezed but shouldn’t feel mushy or have large soft spots.
You can boil the eggs up to 3 days in advance, but I recommend mixing the salad just before serving for the freshest flavor and color.
More Egg Salad Recipes
Enjoy! If you make this Avocado Egg Salad recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Avocado Egg Salad
- Total Time: 10 minutes
- Yield: 1 serving
- Diet: Gluten-Free, Vegetarian
Description
This Avocado Egg Salad is creamy, satisfying, and comes together with just a handful of simple ingredients. Chunks of ripe avocado and soft boiled eggs are tossed in a light mayo dressing for a quick side dish, sandwich filling, or easy lunch. It’s fresh, nutritious, and easy to customize with your favorite add-ins.
Ingredients
- 1 avocado (about 140 g)
- 1–2 tsp lemon juice
- 2 large eggs
- 1.5–2 tbsp kewpie mayonnaise
- 1 tsp soy sauce (or choose 1–2 of the seasonings down below)
- salt and black pepper, to taste
Optional Seasonings
- 1 tsp shiro dashi
- 1 tbsp ground sesame seeds
- 1 tsp furikake
- 1/2 tsp yuzu kosho
- 1/2 tsp wasabi
- 1/2 tsp sesame oil
- 1/2 tsp sriracha
- 1 tsp aonori (green lacar)
- 1 tsp ground mustard
- 1 small garlic clove, minced
Optional Add-In Ideas
- 1 persian cucumber, diced
- 1 small tomato, diced
- 1/4 thinly sliced onion
- 1/4 cup corn
- 1/4 cup cooked salmon
- 1/2 can tuna
- 6 pieces cooked shrimp
- 2 slices (40 g) ham
- 2 slices bacon, cooked
- 1/2 cup (60 g) shredded chicken
Instructions
- Cook the Eggs: Place the eggs in a small saucepan and add enough water to come about 1 cm above the eggs. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 4 minutes. Turn off the heat and let the eggs sit for 5 minutes. Transfer the eggs to an ice bath and let cool completely before peeling. Quarter the eggs (or chop them to desired size).
- Make the Dressing: In a bowl, combine the mayonnaise, soy sauce, and any optional seasonings you’d like to use. Adjust the amount of mayo depending on how ripe your avocado is. The more ripe and creamy, the less mayo you’ll need. Adjust taste with salt and pepper to your liking.
- Avocado: Cut the avocado into roughly 2 cm cubes and toss gently with the lemon juice to prevent browning.
- Assemble: Add the avocado and eggs to the bowl and gently toss until evenly coated.
- Serve: Serve immediately or chill for 15-30 minutes before serving.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Lunch, Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 50 g
- Saturated Fat: 10 g
- Unsaturated Fat: 40 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 380 mg
The wasabi makes this recipe perfect! Ty!