Avocado Egg Salad combines creamy mashed avocado with traditional egg salad for a delicious quick and easy lunch.

If you love avocado on toast, but also love the flavor of egg salad, then this recipe is for you. Make a big batch and have lunch ready to go for the whole week!

Know what’s better than egg salad? Avocado egg salad. That’s right. All I did was take my basic egg salad recipe which is nothing fancier than diced hard boiled egg, mayo, and a dash of mustard. Then I added a diced avocado that was perfectly ripe. I mixed that slightly green but incredibly creamy avocado egg salad up and served it on a slice of pumpernickel with spinach and radish. Yum. Oh so yum.

Did you know I have my own chickens? They make the best eggs I’ve ever enjoyed, so plan on seeing lots more egg recipes in the future. These eggs are so good, in fact, that I am officially ruined. I can never order eggs from a restaurant again because they just don’t compare.


Avocado Egg Salad

 Course main dish
 Prep Time 20 minutes
 Cook Time 6 minutes
 Total Time 38 minutes
 Servings 6 servings


  • 12 eggs
  • 1 large ripe avocado
  • 1/2 cup mayonnaise
  • 1 teaspoon yellow mustard
  • salt and pepper


  1. Cook and peel the hard boiled eggs. You can either follow my stovetop method, or use the Instant pot to cook on low pressure for 6-7 minutes with the eggs on the trivet and 1 cup of water in the base. Either way, transfer cooked eggs to an ice bath before peeling.
  2. Chop the hard boiled eggs and add to a large bowl.
  3. Chop or mash the peeled avocado. Add to the eggs. Add mayonnaise and mustard. Stir well to combine. You can add more mayo and/or mustard if you prefer. Add salt and pepper, to taste.

Recipe Notes

Egg salad will keep in the refrigerator for at least 5 days if stored in an air tight container.

Find complete recipe here

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