Looking for a simple avocado egg salad that actually tastes good?
This creamy, no-mayo version is fresh, nostalgic, and perfect for sandwiches or toast.
This avocado egg salad is one of those recipes that feels almost too simple to write down, but once you make it, you remember exactly why it’s been around forever.
It’s the kind of salad my mom used to make for us at home, and my partner’s grandma made her own version too. Nothing fancy, no special techniques, just good ingredients mixed together the way people have been doing for years. Soft eggs, ripe avocado, a bit of onion, herbs, lemon, salt. That’s it.
My version is a little more oniony than most, which I love. With so few ingredients, every flavor really shows, and the sharpness of the shallot works so well with the creamy avocado and eggs. It’s comforting, balanced, and surprisingly satisfying, with healthy fats from the avocado and protein from the eggs.
This is the kind of salad you make when you want something quick, familiar, and actually good.
Why You’ll Love This Avocado Egg Salad
- Super simple, everyday ingredients
- Creamy and satisfying without mayo
- Ready in minutes
- Great for sandwiches, toast, or eating straight from the bowl
- Naturally balanced with healthy fats and protein
- Old-school, nostalgic, and always hits the spot
Watch How to Make It
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Ingredients
- 1 ripe avocado
- 2 hard-boiled eggs
- 2 tablespoons finely chopped shallot
- 2 tablespoons finely chopped chives
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Generous pinch of salt
- Black pepper, to taste
How to Make Avocado Egg Salad
- Bring a pot of water to a boil. Add the eggs and cook for 9 minutes.
- Transfer the eggs to cold water, then peel once cool.
- Cut the avocado and eggs into chunky pieces or small cubes.
- Add them to a bowl along with the chopped shallot and chives.
- Drizzle with lemon juice and olive oil, then season with salt and black pepper.
- Gently mix until just combined. Taste and adjust seasoning if needed.
Serve right away.
Tips for the Best Avocado Egg Salad
- Use a ripe but not overripe avocado so the salad stays chunky.
- Chop the shallot and chives very finely – this keeps the texture balanced.
- Mix gently to avoid turning it into a mash.
- Make it just before serving if presentation matters.
- If using it for sandwiches, it can sit for a bit longer and still taste great.
Storage Notes
This salad is best eaten fresh.
If you need to make it ahead, store it in an airtight container in the fridge for up to 24 hours. The texture will soften and the color may darken slightly, but the flavor will still be good, especially for sandwiches or toast.
Frequently Asked Questions
How do you make perfect hard-boiled eggs?
Add eggs to boiling water and cook for 9 minutes. Cool immediately in cold water to stop the cooking and make peeling easier.
Can I make avocado egg salad without mayo?
Yes, and this recipe is exactly that. The avocado and olive oil make it creamy without needing mayo.
Can I make this avocado egg salad ahead of time?
It’s best made right before serving, but it can be made a few hours ahead if used for sandwiches.
What can I serve avocado egg salad with?
Toast, sourdough, crackers, pita, or as a sandwich filling all work really well.
Is avocado egg salad healthy?
It’s naturally balanced, with healthy fats from avocado and protein from eggs, and no processed ingredients.
Before You Make It
This is one of those recipes where quality ingredients really matter. Good eggs, a ripe avocado, and fresh herbs will make all the difference. Keep it simple, don’t overmix, and treat it like the old-school salad it is.
More Salads & Spreads You’ll Love
If you enjoy simple, comforting salads like this one, here are a few more favorites from the blog:
- Fattoush Salad – fresh, crunchy, and full of herbs with crispy pita
- Best Egg Salad – a classic egg salad done right
- Tuna Salad With Mayonnaise – creamy, nostalgic, and perfect for sandwiches
- Tabouli Salad Recipe – light, herby, and always a good idea
Avocado Egg Salad
Ingredients
- 1 ripe avocado
- 2 hard-boiled eggs
- 2 tbsp finely chopped shallot
- 2 tbsp finely chopped chives
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Generous pinch of salt
- Black pepper, to taste
Instructions
- Bring a small pot of water to a boil. Add the eggs carefully, using a tablespoon, and cook for 9 minutes.
- Transfer the eggs to cold water, then peel once cool.
- Cut the avocado and eggs into chunky pieces or small cubes.
- Add them to a bowl along with the chopped shallot and chives.
- Drizzle with lemon juice and olive oil, then season with salt and black pepper.
- Gently mix until just combined. Taste and adjust seasoning if needed.
