If your lunchtime routine is feeling a bit uninspired, we have just the thing to liven it up. We’ve given the traditional egg mayonnaise a fantastic makeover, replacing the mayonnaise with the rich, creamy goodness of fresh avocado. Our Egg Avocado Salad Recipe is poised to revolutionise your meal prep. It offers all the comforting familiarity of the classic, yet with a decidedly fresh and wholesome update. Wonderfully straightforward to prepare, bursting with flavour, and remarkably versatile, we’re sure you’ll be making it time and again. It’s perfect piled onto a hearty slice of toast, wrapped in a soft tortilla, or served over a fresh bed of greens for a truly delightful lunch.

Why You’ll Love This Recipe

• Rich and Delicious: Ripe avocado provides a lush, velvety texture that we find far more exciting than ordinary mayonnaise. Combined with a hint of zesty lemon, sharp mustard, and fresh herbs, it creates a truly exceptional flavour.
• Simple and Speedy: You only need a few basic ingredients and around 15 minutes to put together this wonderfully satisfying meal. It’s our favourite answer to those hectic days when you need a quick but proper meal.
• Healthy and Satisfying: This is a brilliantly nourishing option. It’s packed with high-quality protein thanks to the eggs and filled with heart-healthy fats from the avocado, ensuring you stay pleasantly full and powered up all afternoon.
• Endlessly Adaptable: Don’t just limit it to sandwiches! This egg avocado salad is delightful spooned into crisp lettuce leaves, served as a chunky dip with crackers, or used as a substantial topping for a jacket potato. Its uses are only limited by your imagination.

Ingredients

• 6 large free-range eggs
• 2 medium ripe avocados
• 60g red onion, finely diced (about 1/2 a small onion)
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh dill, finely chopped (optional, but recommended)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons plain Greek yoghurt (optional, for extra creaminess)
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• A pinch of smoked paprika (for garnish)

A Closer Look at the Key Ingredients

The magic of this recipe is its straightforward nature, but using top-notch ingredients truly makes it shine. Let’s take a moment to appreciate the main components.

The Eggs: We highly recommend using free-range eggs. It’s a kinder choice, and we find they have more vibrant, flavourful yolks that lend a lovely colour to the finished dish. The goal is to hard-boil them perfectly, so you have a firm white and a tender, completely set yolk without any dark discolouration.

The Avocado: This is the star ingredient that creates that wonderfully creamy base. Selecting an avocado at peak ripeness is essential for success. It should feel soft when you apply gentle pressure, but not squishy. Hass avocados are generally our go-to for their superior creamy texture. Remember, the lemon juice does more than add flavour—it’s vital for slowing down the browning process once the avocado is exposed to air.

The Flavour Boosters: Although the egg and avocado are a fantastic duo, it’s the supporting cast that elevates this salad. The sharp crunch of finely chopped red onion offers a brilliant textural contrast. Fresh chives and dill provide a burst of freshness to balance the richness, while a touch of Dijon mustard introduces a tangy note that unites all the flavours beautifully.

Instructions

1. Cook the Eggs: Put the 6 eggs into a saucepan and add enough cold water to cover them by about an inch. Bring the water to a full boil over a high heat. As soon as it’s boiling, lower the heat to maintain a gentle simmer and cook for 8-10 minutes.
2. Prepare an Ice Bath: As the eggs cook, get a large bowl ready by filling it with icy cold water. This is crucial for stopping the cooking and making the eggs easier to peel.
3. Cool the Eggs: When the timer finishes, use a slotted spoon to move the hot eggs straight from the saucepan into the prepared ice bath. Allow them to chill in the water for at least 10 minutes until completely cool.
4. Create the Avocado Base: While you wait for the eggs, make the dressing. Cut the avocados in half, discard the stones, and spoon the flesh into a mixing bowl. Tip in the lemon juice, Dijon mustard, Greek yoghurt (if you’re using it), salt, and pepper. Use a fork to mash it all together until it’s as smooth or as chunky as you prefer.
5. Prepare the Fresh Bits: Finely chop the red onion, chives, and dill, and have them ready to add.
6. Peel and Chop the Eggs: Once cooled, peel the eggs. A little running water can help remove any stubborn bits of shell. Pat them dry with a kitchen towel and then chop them into rough, bite-sized pieces.
7. Mix It All Together: Add the chopped eggs, the diced red onion, and all the fresh herbs into the bowl containing the mashed avocado mixture.
8. Fold Gently: With a spatula, carefully fold all the ingredients together so that the egg is evenly coated in the creamy avocado dressing. Try not to stir too vigorously, as this can make the texture too mushy.
9. Season and Serve: Have a little taste and add any extra salt, pepper, or lemon juice to get the flavour just right. Serve straight away, garnished with a light dusting of smoked paprika.

Top Tips for the Perfect Egg Avocado Salad

• Fold, Don’t Mash: To achieve the ideal texture, it’s best to gently fold the chopped eggs into the avocado base. If you mash them together, you risk ending up with a texture that is overly soft and pasty.
• Act Fast with Avocado: As you know, avocado can start to discolour when exposed to the air. While the lemon juice provides good protection, we recommend putting the salad together just before you plan to eat it to keep it looking and tasting its freshest.
• Make It Your Own: Feel free to get creative with this recipe. For some added crunch, mix in some finely chopped celery. For a delicious salty note, some crispy bacon bits are fantastic. If you enjoy a bit of spice, add a little finely diced chilli or a few drops of your favourite hot sauce. Speaking of bacon, it’s just as good here as in our Bacon Brown Sugar Chicken Tenders!
• Creative Serving Suggestions: This salad is far too good to be confined to bread. It makes a brilliant filling for hollowed-out bell peppers or tomatoes for a smart lunch. You can also spoon it over a bed of mixed leaves to transform a simple salad into a filling main course.

Frequently Asked Questions

We are truly convinced that this Egg Avocado Salad will completely transform your midday meals. It strikes a beautiful balance between creamy, vibrant, and filling, showing that healthy food can be utterly delicious. It’s a simple triumph for a quick meal, much like how our much-loved Cheeseburger Lasagna Recipe is a guaranteed hit for a family feast. While very different, both recipes are all about delivering fantastic flavour without any unnecessary hassle.

We do hope you’ll give this wonderful recipe a go and elevate your lunch! After you’ve savoured this wholesome meal, you might fancy something sweet. For a perfectly indulgent treat, may we suggest our delightful and easy Biscoff Truffles? We’re always eager to hear from you, so please do leave us a comment and a rating to share your thoughts!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 6 large free-range eggs
• 2 medium ripe avocados
• 60g red onion, finely diced (about 1/2 a small onion)
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh dill, finely chopped (optional, but recommended)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons plain Greek yoghurt (optional, for extra creaminess)
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• A pinch of smoked paprika (for garnish)

Instructions

1. Cook the Eggs: Put the 6 eggs into a saucepan and add enough cold water to cover them by about an inch. Bring the water to a full boil over a high heat. As soon as it’s boiling, lower the heat to maintain a gentle simmer and cook for 8-10 minutes.
2. Prepare an Ice Bath: As the eggs cook, get a large bowl ready by filling it with icy cold water. This is crucial for stopping the cooking and making the eggs easier to peel.
3. Cool the Eggs: When the timer finishes, use a slotted spoon to move the hot eggs straight from the saucepan into the prepared ice bath. Allow them to chill in the water for at least 10 minutes until completely cool.
4. Create the Avocado Base: While you wait for the eggs, make the dressing. Cut the avocados in half, discard the stones, and spoon the flesh into a mixing bowl. Tip in the lemon juice, Dijon mustard, Greek yoghurt (if you’re using it), salt, and pepper. Use a fork to mash it all together until it’s as smooth or as chunky as you prefer.
5. Prepare the Fresh Bits: Finely chop the red onion, chives, and dill, and have them ready to add.
6. Peel and Chop the Eggs: Once cooled, peel the eggs. A little running water can help remove any stubborn bits of shell. Pat them dry with a kitchen towel and then chop them into rough, bite-sized pieces.
7. Mix It All Together: Add the chopped eggs, the diced red onion, and all the fresh herbs into the bowl containing the mashed avocado mixture.
8. Fold Gently: With a spatula, carefully fold all the ingredients together so that the egg is evenly coated in the creamy avocado dressing. Try not to stir too vigorously, as this can make the texture too mushy.
9. Season and Serve: Have a little taste and add any extra salt, pepper, or lemon juice to get the flavour just right. Serve straight away, garnished with a light dusting of smoked paprika.

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