Avocado Egg Salad

Wednesday, April 30, 2014 at 3:12 AM | Posted By: Mira Roberts

Avocado Egg Salad

We are going ga-ga for this light and delicious twist on a traditional egg salad recipe. Straight from the innovative chefs at inspiredtaste.net, this recipe is a serious winner.

  • 1 medium avocado, pitted and peeled
  • 2 tablespoons (30 ml) mayonnaise, or Greek yogurt
  • 1 1/2 teaspoons (7 ml) lemon juice
  • 4 hard-cooked eggs, peeled and chopped
  • 1 medium-length celery stalk, finely chopped (about 3 tablespoons)
  • 1 tablespoon (15 g) finely chopped chives, parsley or dill
  • Salt and black pepper, to taste


This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

What You Need to Know:To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch (2 1/2 cm) of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in the hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking. A full tutorial with photographs can be found here: How to Cook Hard Boiled Eggs.

Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper.

Filed Under: Recipe of the Month

Tagged: avocado , egg , salad , yum


About the Author

Mira Roberts studied writing at New York University, graduating with a BA in English Literature before pursuing a career in media, marketing and management with PARADE Magazine, Portfolio Magazine, AltDaily, skirt! and lululemon athletica. A full time mother, writing instructor and part-time freelance writer, Mira lives and laughs with her family in Norfolk, VA. 


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