Avocado Egg Salad

6 Servings
Prep Time 5 minutes
Cook Time 12 minutes
Refrigerate 2 hours
Total Time 2 hours 17 minutes

Avocado Egg Salad takes everything you love about egg salad and adds healthy avocado. Made flavorful with red onion, lemon juice, and a little hot sauce.

It’s hard to beat the creamy simplicity of a Classic Egg Salad, but this Avocado Salad just might do it. The avocado adds extra rich flavor and creamy texture to the already delicious egg salad, and you don’t have to use as much mayonnaise. It’s sure to become a go-to for a quick, easy Side Dish.

Avocado Egg Salad in serving bowl


You’re sure to love this spin on egg salad with a bit of spice. The next time you have a potluck, cookout, or family get-together, toss together this Avocado Salad for an easy side that’s combined in 20 minutes. Just remember to prep a few hours in advance. While it’s super quick to make, this salad does need some time to set in the refrigerator. 

Avocado Egg Salad is the perfect side for classic BBQ recipes like Pulled Pork, or Grilled Chicken. It’s also easy to make year-round so whether you’re having an outdoor grilling day, or just want to enjoy a piece of Summer on a dreary afternoon, you can always whip up this salad. There’s no need to let the weather stop you enjoying your cookout favorites. Make some Slow Cooker Ribs to go with the Egg Salad and you’ll have the perfect BBQ dinner indoors.

Avocado Egg Salad ingredients in bowls


Avocado is ideal to add to your egg salad because of its naturally creamy texture. Because of how creamy the avocado is, you can cut back on some of the mayonnaise and still have a the perfect texture. Its buttery and slightly nutty taste is delicious, but not overpowering, so the flavor of the eggs, onion, lemon juice, and hot sauce shine through. 

Avocados are also very healthy. They contain plenty of vitamins and potassium. Avocados are an excellent source of healthy fats. They have plenty of fiber and can even lower cholesterol. So, you can have the taste of your favorite egg salad, with lots of added health benefits. 



  • Hard Boiled Eggs: Start by adding the eggs to a pot of cold water, then cover the pot. Turn on the stove to bring the water to a boil. Once the water is boiling shut off the water and let the egss sit for 12 minutes while still covered. After 12 minutes, put the eggs in an ice water bath. Once they’re cool you can peel and slice them for the salad. 
  • Salad: Add the eggs, onion, salt, pepper, mayonnaise, lemon juice, hot sauce, and the peeled and pitted avocados to a large bowl. Stir gently to combine the salad ingredients. 
  • Set: Put the mixed salad in the refrigerater covered in plastic wrap. Leave it to set for an hour before serving.

Avocado Egg Salad in sandwich


  • Yogurt: If you don’t want to use mayonnaise in your recipe, you can replace it with Greek yogurt. You’ll get the same texture with just a slightly altered taste. 
  • Spices: There are plenty of different seasonings you can add in for some extra flavor. Try mixing in some chives, paprika, or cayenne pepper.
  • Add-ins: For some flavorful additions try mixing in dijon mustard or horseradish. You could also add some sweetness to the mixture with a little bit of honey. Another option is sprinkling some shredded cheese over the top before serving. 



  • Serve: Don’t leave your Avocado Egg Salad at room temperature for more than a few hours. 
  • Store: You can keep Avocado Egg Salad covered in the fridge for up to 3 days. Keep in mind that the avocado will probably start to turn brown. This doesn’t change the flavor or mean its gone bad, but for the best looking and tasting salad fresh is best. 
  • Freeze: Unfortunately this salad won’t freeze well at all.

Avocado Egg Salad in glass bowl

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Avocado Egg Salad

Avocado Egg Salad takes everything you love about egg salad and adds healthy avocado. Made flavorful with red onion, lemon juice, and a little hot sauce. 
Yield 6 Servings
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 2 hours 17 minutes
Course Salad
Cuisine American
Author Sabrina Snyder


  • 6 large eggs
  • 2 avocados , peeled, pitted, and chopped
  • 1/2 red onion , diced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce


  • Add eggs to a pot with cold water completely covering them.
  • Bring to a boil then shut off the water, cover, and let sit for 12 minutes.
  • Place eggs in ice water to cool, then peel and chop.
  • In a large bowl add eggs, avocado, onion, salt, pepper, mayonnaise, lemon juice, and hot sauce and stir gently to combine.
  • Refrigerate, covered, for 1 hour before serving.


Calories: 205kcal | Carbohydrates: 8g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 187mg | Sodium: 357mg | Potassium: 407mg | Fiber: 5g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg

Avocado Egg Salad collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. That should work too. Add in the amount of mayo you’d like to use and then adjust based on how creamy you’d like it to be. It’s a very versatile recipe. Enjoy!

  1. Will this lose anything by omitting the onions? Some in my group don’t eat raw onions. This looks so good otherwise.