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Avocado Egg Salad
I started adding avocado to egg salad after one of those nights where I needed something fast but wanted it to feel like more than just eggs on a plate. The first time I made this version, I was skeptical that the two ingredients could work together without turning into mush, but what surprised me was how much depth the creamy fat brings — it turns simple hard-boiled eggs into something that tastes intentional.
Ingredients
Method
- Fill a medium saucepan with enough water to cover the eggs by about an inch. Add the salt and vinegar, then bring to a boil over high heat.
- Using a slotted spoon, gently lower the eggs into the boiling water. Reduce to a simmer and cook for exactly 10 minutes for hard-boiled yolks that are set but not green-tinted. If you prefer slightly softer yolks, reduce to 9 minutes; firmer, go to 11.
- While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice. Once the timer goes off, carefully transfer the eggs into the ice bath using tongs or a slotted spoon. Let them cool for at least 10 minutes — this makes peeling much easier.
- While the eggs are cooling, scoop the avocado flesh into a large mixing bowl and mash it with a fork until mostly smooth but still slightly chunky.
- Once the eggs have cooled enough to handle, tap each one on the counter, peel, and dice them into roughly ½-inch pieces. Add them to the bowl with the mashed avocado.
- Add the mayonnaise, lemon juice, Dijon mustard, scallions, chives, salt, pepper, and smoked paprika. Stir gently until everything is well combined but still retains some texture — you want visible bits of egg and avocado, not a uniform paste.
- Taste and adjust seasoning. If it needs more brightness, add another squeeze of lemon juice. If it seems dry, add another tablespoon of mayo.
- Serve immediately or cover and refrigerate for up to 3 days. The avocado will darken slightly on the surface over time — that's normal. Press plastic wrap directly against the surface if you want to minimize browning.
Nutrition
Notes
The trick is in the ratios: too little avocado and you barely notice it, too much and everything collapses. I've landed on about half an avocado per six eggs as the sweet spot, with just enough mayo to hold things together without making them soggy. A squeeze of lemon juice keeps the green from fading and brightens everything up.
I keep this in my rotation because it comes together fast and holds well in the fridge. I like it on toast for lunch or folded into a sandwich for dinner, but honestly, eating it straight out of the bowl with crackers is perfect too.
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