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Avocado Egg Salad - Creamy, Fresh, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large eggs, hard-boiled and cooled
  • 2 ripe avocados
  • 2–3 tablespoons mayonnaise (optional; use more or less to taste)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice (or lime juice)
  • 1 small celery stalk, finely diced
  • 2 tablespoons red onion or scallions, finely minced
  • 2 tablespoons fresh dill or parsley, chopped
  • 1 small garlic clove, grated or finely minced (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of smoked paprika or cayenne (optional, for a little heat)

Method
 

  1. Boil the eggs: Place eggs in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, cover, turn off heat, and let sit for 10–12 minutes. Transfer to an ice bath until cool, then peel.
  2. Prep the mix-ins: While eggs cool, finely dice the celery and onion, and chop the herbs. Set aside.
  3. Mash the avocados: In a medium bowl, scoop in the avocado flesh. Add lemon juice, Dijon, and mayonnaise (if using). Mash with a fork until creamy but still a little chunky.
  4. Chop the eggs: Roughly chop the peeled eggs into bite-sized pieces. You want texture, so don’t mince too finely.
  5. Combine: Add the chopped eggs, celery, onion, and herbs to the avocado mixture. Stir gently to combine.
  6. Season: Add salt, pepper, and optional garlic or paprika. Taste and adjust lemon, salt, and mustard until it’s bright and well-seasoned.
  7. Serve: Spoon onto toast or a bagel, tuck into pita or wraps, or heap over greens. Garnish with extra herbs or a sprinkle of paprika if you like.