You’ll never be in a lunch rut again after you try my Avocado Egg Salad. I’m obsessed! And considering it went viral when I first shared it a while back, you guys are too.

It takes just a few minutes to make, is super filling, and with tons of serving options, it’s a no brainer. One of my most favorite, nutritiously delicious (and most famous) salads to date that I couldn’t be more excited to share here.

YOUR NEW GO-TO EGG SALAD

Ok, if you’ve never tried my Avocado Egg Salad, let me introduce you to your new go-to – a quick, healthy and delish lunch idea.

If I had to guess why this one’s been such a big hit, it’s because there are so many of us that I now know not-so-secretly can’t stand mayo. I’ve just never been a fan, and it’s great to see I’m not alone.

But anyways, I swap the mayo for avocado in this egg salad, and oh my gosh, what a game changer! Not only does it taste a million times better, but the avo adds all the heart-healthy fats, antioxidants, and fiber.

Combined with the other flavors and textures from the chopped dill pickles, red onion, spicy mustard, chili flakes and scallions, it’s an egg salad that will always hit the spot.

THE BEST AVOCADO EGG SALAD

The key is prepping some hard-boiled eggs ahead of time so you can make this on repeat throughout the week.

Eggs are one of the best superfoods out there, full of nutrition. They’re a complete protein containing all nine essential amino acids, rich in healthy fats, and lots of vitamins & minerals like choline and iron.

Oh, and if you need an easy way to make the perfect hard-boiled egg where the shells come off easy every single time, I share how to do just that here on my IG.

I’m telling you; making this Avocado Egg Salad is always the best decision. I can never get enough! I love to spread it on toasted sourdough, scoop into lettuce wraps, or use as a dip with veggies or brown rice crackers. There’s no wrong way! Let me know what you think and any creative serving ideas you come up with in the comment section below.

INGREDIENTS YOU’LL NEED:

For the Avocado Egg Salad:

• Hard-boiled pasture-raised eggs
• Large avocado
• Medium dill pickle
• Red onion
• Dried or chopped fresh dill
• Scallion, white and light green parts
• Spicy brown mustard
• Sea salt
• Freshly ground black pepper
• Red chili flakes

To Serve:

• Sprouts of your choice, for topping
• Extra-virgin olive oil, for drizzling
• Toasted bread/sourdough, sliced cucumber, crackers, and endive leaves/lettuce for lettuce wraps, for serving

HOW TO MAKE MY AVOCADO EGG SALAD

In a medium bowl, gently fold together the diced eggs, mashed avocado, chopped pickle, onion, dill and scallion, mustard, salt, pepper, and chili flakes.

(For the eggs, I like to use an egg slicer to make it quick and easy. Linked in my Amazon Storefront.)

Top with sprouts, additional dill, additional chili flakes, and olive oil, as desired.

Option to use the salad as a dip with sliced cucumbers/veggies or crackers, fold it into endive or lettuce wraps, or pile it on top of toasted bread/sourdough. Enjoy!

RECIPE SUBSTITUTIONS & QUESTIONS

The main highlight of this Avocado Egg Salad is swapping avocado for mayo. I did this based on my own preference, but feel free to use mayo instead if preferred. Though I do still suggest making it as-is at least once!

Depending on your spice preference, omit the red chili flakes. Or, sub regular mustard (or your favorite kind) for spicy brown. Really, any kind of chopped pickle could work. For example, you could really up the flavor if you go with a horseradish pickle.

Option to use white onion instead of red, or more or less of whichever onion you prefer if you don’t have scallions on hand.

Feel free to add a drizzle of olive oil over top whether you serve on toasted bread, or as a dip with crackers of choice and veggies.

Again, here’s the link to my video of how to make the perfect hard-boiled egg.

HOW LONG CAN YOU STORE AVOCADO EGG SALAD?

I prefer and recommend to make my Avocado Egg Salad fresh, but you can store it in the fridge for up to 2 days, max, in an airtight container. The avocados will start to oxidize/brown quicker than a mayo-based egg salad would last, but it’s ok if the avocado is a little browned. Try stirring in or topping with some lemon juice or avocado oil before storing, to help prevent browning.

Either way, it’s definitely worth it to prep a little ahead of time, especially if you’re planning on having guests that same, or next, day.

MORE NUTRITIOUSLY DELICIOUS SALADS YOU’LL LOVE:

Asian-Inspired Chicken Salad

Mom’s Famous Potato Salad (Mayo-Free!)

Flank Steak & Avocado Chimichurri Salad

Crispy Hot Honey Chicken Caesar Salad

Protein-Packed Chicken and Edamame Salad

Greek Chicken Salad with Feta Pesto

Click here to watch the reel I made of this recipe 🙂