Packed with nutrition, this Avocado Egg Salad is healthy and full of flavor! The best egg salad, eat it as a dip with your favorite chips, make a sandwich, or serve it on a piece of toast!
It's like guacamole meets egg salad minus the mayo! That's the perfect description for this quick and easy and super healthy avocado egg salad recipe! You can now take the classic egg salad recipe and add a fresh avocado to make a creamy and delicious new recipe you will love!
Egg salad was a staple recipe in our home growing up. My mom made it at least once a week. She taught me how to hard boil eggs and then chop them up and place them in a mixing bowl with a TON of mayonnaise, salt, and pepper. It was incredibly tasty, but it was not healthy at all.
Similar to this avocado pasta, I figured out how how to make a healthy version. Avocado! The addition of avocado gives a unique spin to the traditional egg salad recipe. I substituted an avocado instead of adding mayonnaise and was amazed at how delicious this tasted!
Try pairing this avocado egg salad with crackers, chips, on top of a summer salad, as a sandwich on fresh baked bread, or on a piece toasted bread. And you can even eat it on its own! It's that good!
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ℹ️ Why This Recipe Works
1. Not only is it healthy, but it's also savory and delicious.
2. It's quick & easy to make (15 minutes!!)
3. Incredibly versatile.
4. You can prep and make it ahead of time!
🛒 Ingredients You'll Need
- Eggs - hard boiled eggs, peeled, and chopped.
- Avocado - use ripe avocado that are a solid dark green color. They should almost have a black hue. When gently pressed with your fingers, they should be slightly soft, not hard.
- Black beans - adds flavor and texture. Just like the avocado, beans add fiber to this recipe.
- Cilantro - a fragrant addition that adds flavor and a bit of freshness.
- Salsa - adds depth and layers to the flavor.
- Lime juice - adds flavor and also helps the avocados from turning brown prematurely.
- Green onion - also known as chives, this adds a subtle onion flavor.
- Chili powder - adds a subtle amount of spiciness and a hint of smoke.
- Garlic powder - provides a hint of garlic flavor.
- Salt & Pepper - used as a flavor enhancer.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Mayonnaise - while it's not needed, you can still add it. Try making this garlic aioli recipe and adding a tablespoon.
- Plain Greek Yogurt - to add a bit of Mediterranean flavor, skip the mayo and add in a tablespoon of plain Greek yogurt.
- Additional herbs and seasonings - try adding in chopped fresh parsley or dill.
- Vegetables - for added crunch and additional flavor, add in chopped celery, red onion, and black olives.
- Spice - to add a bit of spice, try adding in Dijon mustard. To make it spicy hot, add in a small amount of cayenne pepper. You can also use a medium or hot salsa.
- Sandwich & Wrap Options - if your using this recipe to make an avocado egg sandwich, try adding bacon, lettuce, and tomato!
📋 Step-by-Step Recipe Instructions
Step 1: Start by placing 4 eggs in a pot of water and bring them to a boil. Once the water comes to a boil, boil the eggs for 10 minutes.
Step 2: After the eggs are done, peel and cut the eggs into quarters. Place them in a large mixing bowl along with a peeled avocado, fresh squeezed lime juice, chili powder, garlic powder, salt, and pepper.
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👩🍳 Expert Tip: Combining avocado and egg will provide some texture to salad, but when mashing the avocado, leave some small chunks. You don't want this to be 100% smooth.
Step 3: Using a fork or a hand held potato masher, start mashing the ingredients together until they are combined.
Step 4: Next, add the black beans, salsa, fresh chopped cilantro, and chopped green onions to the mixture. Mix all the ingredients together until well combined.
And that's it! A filling and incredibly delicious avocado egg salad recipe that is perfect when served as a dip, on top of a salad, or in a sandwich. And, it's great for a snack, for lunch, or a light dinner! It rally doesn't get much easier than this!
Recipe FAQs
It's best enjoyed fresh the day you make it. But, it will last for 2 days when refrigerated.
After about 2 days, the avocados will start to oxidize and it won't taste as fresh.
You can make this 1 day in advance. I recommend preparing the eggs and then storing them in a container with a lid in the refrigerator until ready to combine with the other ingredients. You can also chop the fresh herbs and store those separately ahead of time. The avocado should be cut and added the day of.
Yes! It's full of healthy fat, protein, and fiber!
💭 Expert Tips
- Make sure you don't over mix the ingredients. Avocado and cooked egg yolk are naturally creamy so you want to mix all the ingredients until they are all lightly combined.
- To help avoid the avocados from turning brown prematurely, add additional lime juice and stir. The highly acidic lime juice helps keep the avocados from turning brown.
- Store any leftovers in a container with a lid and place it in the fridge. It needs to stay chilled.
- Do not freeze.
🥗 More Salad Recipes
If you tried this Avocado Egg Salad or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Avocado Egg Salad
Ingredients
- 4 eggs
- 1 avocado, peeled and seed removed
- Juice from 1 lime
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ can black beans, rinsed and drained
- 1 Tablespoon green onions, chopped
- 2 Tablespoons cilantro, chopped
- 2 Tablespoons salsa
- pinch of salt, to taste
- pinch of pepper, to taste
Instructions
- Boil 4 eggs in a pot of water and once done and peeled, cut the eggs into quarters.
- Mash together the hard boiled eggs, avocado, lime juice, ½ teaspoon chili powder, ½ teaspoon garlic powder, and a pinch of salt and pepper.
- Next, combine the ½ can of black beans, 1 Tablespoon of chopped green onions, 1 Tablespoon of chopped cilantro, and 2 Tablespoons of salsa.
- Mix well to combine.
- Serve with your favorite chip or spread on your favorite bread to make a sandwich.
- Store any leftovers in the refrigerator.
Notes
- Make sure you don't over mix the ingredients. Avocado and cooked egg yolk are naturally creamy so you want to mix all the ingredients until they are all lightly combined.
- To help avoid the avocados from turning brown prematurely, add additional lime juice and stir. The highly acidic lime juice helps keep the avocados from turning brown.
- Store any leftovers in a container with a lid and place it in the fridge. It needs to stay chilled.
- Do not freeze.
Jamie
Wow! This salad Avocado Egg looks amazingly delicious and very healthy! A perfect and complete meal that everyone will gonna love and enjoy eating! I agree, perfect to pair with our all-time favorite Tacos!
Amanda Mason
Enjoy!
Lewis Johnson
I need to make this.
Amanda Mason
Let me know how it turns out!!!
Haley
This would be amazing over toast too.
Amanda Mason
Yes!! It is a versatile recipe, for sure!!
Haley
One of my favorites for sure.
Amanda Mason
I'm so glad you like it!!
Haley
This is a great dish to take to a family brunch.
Amanda Mason
Yes! I totally agree!! It's so healthy and a family favorite and is great for picnics, too!
Jagruti Dhanecha
Love love avocado and black beans, what a nutritious and delicious looking salad. Must try very soon.
Claire | The Simple, Sweet Life
This sounds delicious and I love the fact that it's sans mayo!
Carrie Ditton
I made this today to enjoy with my husband while we watched football. Delicious!!! I didn't think I would like the beans but it was great!
Amanda Mason
Hi Carrie! I'm SO glad you loved it!! Yeah - it's a healthy spin on a great dip!!