Avocado and Egg Salad Recipe (Creamy, Easy & Healthy)
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This avocado and egg salad recipe is creamy, fresh, and packed with flavor in every bite. Made with ripe avocado, hard-boiled eggs, and crispy bacon, it takes classic egg salad to the next level. It’s an easy, protein-packed lunch that’s perfect for sandwiches, wraps, or low-carb meal prep.
Avocado lovers, I’ve got you covered with this amazing Greek Avocado Chicken Salad, Chicken Avocado Corn Salad (great potluck or BBQ side dish!), Chicken, Bacon and Avocado Green Salad (one of my very favorite dinner salads!), Bacon Avocado Potato Salad (you’ll never go back to traditional potato salad after this), or my classic (but absolutely perfect) homemade Easy Guacamole Recipe.
For more easy lunches, try Taco Salad Meal Prep and Meal Prep Greek Chicken Gyro Bowls.
Why This Recipe Works
So Delicious: If you, like me, grew up thinking eggs, mayo, and mustard had no business living between your slices of lunch bread, well this is going to be a game changer for you. This creamy, super flavorful easy egg salad will be your new favorite thing since sliced bread. Coincidentally, it goes perfectly with sliced bread.
Super Easy: This avocado egg salad takes less than 15 minutes to whip up and is a serious game changer for my sandwich routine. With savory, crisp bacon and smooth avocado, this egg salad takes things up a notch!
Adjustable: You can make this egg salad your own depending on your preferences! If you want a healthier egg salad sandwich, take out the bacon. Or, you can put your egg salad on a bed of lettuce instead of sliced bread! Another option is to put this avocado egg salad on a bagel or a croissant for something different.
Ingredients for Avocado Egg Salad
- Eggs– Hard boil your eggs and roughly chop them up.
- Avocado– Dice your avocado into bite sized pieces. In this recipe, I don’t mash the avocado because the bigger chunks are a nice flavor a texture combination!
- Bacon– Use cooked bacon and roughly chop up. You can cook your own bacon before hand!
- Green Onions– Also known as scallions. Chop these up for flavor and a nice crunchy texture!
- Reduced Fat Mayo– I like to use reduced fat mayo to keep this egg salad as healthy as possible.
- Dijon Mustard– Dijon mustard adds a wonderful flavor to this salad.
- Lemon (not pictured) – A little bit of fresh squeezed lemon to top it off rounds off the flavors and adds a brightness.
- Seasonings: Salt & Pepper, Garlic Powder, Smoked Paprika
Here’s How You Make It
This is the easiest recipe for avocado with egg salad! It feels almost criminal that something so scrumptious can be so quick and simple but sometimes the stars align and we just luck out. Let me walk you through it:
- After chopping your ingredients, add them to a mixing bowl with the mayo, mustard, lemon and seasonings. Stir to combine. Season to taste.
- Serve the egg mixture on bread or a croissant, in a tortilla, or on a bed of lettuce.
Frequently Asked Questions
In general, egg salad cannot be stored for very long due to the mayonnaise. You can store this one for up to 2 days in an airtight container. The avocado will start to oxidize and turn brown if you go any longer than that!
You can definitely prep your avocado egg salad ahead of time. Keep the avocado out of the salad until you are ready to eat and then mix in the diced avocado before serving.
To perfectly boil an egg, place your eggs in a pot of cold water. Turn the heat to medium high, and place a lid on the pot. Let the water come to a rolling boil, then turn off the heat. Let the eggs sit on the stove with the lid on the pot for 10 minutes. Take the eggs out and place them in an ice bath. With this method, you can get perfectly hard boiled eggs every time!
Expert Tips
- Try not to overcook your eggs. You want them hard boiled, but not so hard boiled that the yolk has turned from yellow to green. I typically boil my eggs for no more than 10 minutes.
- Dice, don’t mash the avocado. Many other egg salad with avocado recipes call for you to smash the avocado. For my recipe, I like there to be chunks of avocado for the texture and flavor.
- Try using homemade mayonnaise: Egg salad will only taste as good as the ingredients that are put into it. Try using homemade mayo and fresh herbs on top for an even more elevated avocado egg salad sandwich!
- Skip the mayo altogether! Adding avocado is the key to a truly scrumptious egg salad sandwich without mayo. Try mashing an additional half avocado along with the dijon and seasonings to make it extra creamy with no mayo.
More Recipes to Try
- Greek Tortellini Pasta Salad
- Cranberry Pecan Turkey Salad
- Chicken Salad
- Strawberry Avocado Chicken Pasta Salad
- Apple Pecan Chicken Salad
Avocado and Egg Salad Recipe
Ingredients
- 8 hard boiled eggs, roughly chopped
- 1 avocado, diced
- 3 strips bacon, cooked til almost crispy, roughly chopped
- 2-3 tablespoons chopped green onions
- ⅓ cup reduced fat mayo
- 3 tablespoons dijon mustard
- ½ teaspoon salt, or to taste
- ¼ teaspoon cracked black pepper, or to taste
- juice of ¼ lemon , (about 2-3 teaspoons fresh lemon juice)
- optional: ½ teaspoon garlic powder, ¼ teaspoon smoked paprika
- sliced bread or croissant, for serving
Instructions
- In a large bowl combine eggs, avocado, bacon, mayo, dijon mustard, and seasonings and stir to combine.
- Spread egg mixture generously on bread or croissant and serve as a sandwich OR serve rolled in a soft flour tortilla as a wrap.
Notes
- Try not to overcook your eggs: You want them hard boiled, but not so hard boiled that the yolk has turned from yellow to green. I typically boil my eggs for no more than 10 minutes.
- Dice, don’t mash the avocado. Many other egg salad with avocado recipes call for you to smash the avocado. For my recipe, I like there to be chunks of avocado for the texture and flavor.
- Try using homemade mayonnaise: Egg salad will only taste as good as the ingredients that are put into it. Try using homemade mayo and fresh herbs on top for an even more elevated avocado egg salad sandwich!
- Skip the mayo altogether! Adding avocado is the key to a truly scrumptious egg salad sandwich without mayo. Try mashing an additional half avocado along with the dijon and seasonings to make it extra creamy with no mayo.
- Make ahead and storage: You can definitely prep your avocado egg salad ahead of time. Keep the avocado out of the salad until you are ready to eat and then mix in the diced avocado before serving. You can store this one for up to 2 days in an airtight container. The avocado will start to oxidize and turn brown if you go any longer than that!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was a great tasting egg salad. Bacon and avocado was a definite plus to it. I cut recipe in half. I cut back on the mustard, used a healthy overflowing teaspoon of mustard which was plenty for me. I used Lawry’s Garlic Seasoning and paprika, left out lemon juice because I didn’t have any.
Had it on white bread – would like to try as a wrap!
wow excellent reseipes
Do you have the nutritionals?
only gave it 3 stars because 3 tbl of Dijon mustard would have been way too much! I felt it was fine with one slightly heaping tbl.
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This looks tasty, gotta try it! Thanks for sharing!
I hope that you love this recipe, Greg! Thanks!
Any SUGGESTIONS for mayo subsTitution?
Well in this recipe a good portion of the mayo is substituted with greek yogurt… I haven’t tried subbing all of it though!
Looks yummy
I can’t wait to try these ! Love the combination of the In gredients! ❤
Thanks, Mary!