Avocado Egg Salad

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This avocado egg salad recipe is perfect on a sandwich or in a wrap. It’s a delicious, creamy recipe with eggs, avocado, mayo, paprika, mustard, spring onion, and S&P. The flavors meld together perfectly and it’s a satisfying lunch or dinner recipe.

Why You’ll Love this Avocado Egg Salad

This egg salad recipe is great in a sandwich, lettuce wrap, or added to a larger salad. It’s easy to make and ready in a few minutes. The addition of the avocado makes for a creamier and fresher egg salad. We’ve jazzed it up with mustard and paprika and added a grassy, allium note with the spring onion. It’s like your favorite egg salad, but better.


Ingredients You’ll Need to Make this Recipe

We typically purchase pre-cooked hard-boiled eggs to make this recipe quickly. If you don’t have either pre-cooked, hard boil your eggs using this method.

Here’s what you’ll need.

  • 6 hardboiled eggs
  • 1/4 cup mayonnaise 
  • 1/4 cup chopped spring onion
  • 1 small avocado, diced
  • 1 tablespoon dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • to serve – toast ciabatta or sourdough bread, serve open-faced and topped with basil or parsley


How to Make this Recipe

  1. In a large mixing bowl, chop the eggs with a pastry cutter or two forks. 
  2. Add the mayonnaise, spring onion, avocado, mustard, paprika, salt, and pepper to the bowl. Stir just till combined, leaving chunks of egg. 
  3. If serving as a sandwich, toast 4 pieces of bread and portion it out across them. Top with fresh herbs before serving. 

More Sandwich Recipes to Try

Do you love sandwiches? We do! Here are some of our favorite sandwiches that can be enjoyed for lunch or dinner.


Tips for this Recipe

  • This recipe will keep in the refrigerator for a day, but press a piece of plastic wrap across the top of the mixture to seal out all air, or the avocado will brown and turn the mixture into an unappetizing brown color!
  • We used this pastry cutter in this recipe, it’s a great way to chop the eggs while still keeping them in larger chunks.

Let us know if you make this avocado egg salad recipe and what you think of it!

Yield: 2 to 4 servings

Avocado Egg Salad

Avocado Egg Salad

This egg salad is elevated with the addition of avocado and spring onions. It's wonderful on a sandwich or in a wrap.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 6 hardboiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup chopped spring onion
  • 1 small avocado, diced
  • 1 tablespoon dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • to serve - toast ciabatta or sourdough bread, serve open-faced and topped with basil or parsley

Instructions

  1. In a large mixing bowl, chop the eggs with a pastry cutter or two forks. 
  2. Add the mayonnaise, spring onion, avocado, mustard, paprika, salt, and pepper to the bowl. Stir just till combined, leaving chunks of egg. 
  3. If serving as a sandwich, toast 4 pieces of bread and portion it out across them. Top with fresh herbs before serving. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 377Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 286mgSodium: 980mgCarbohydrates: 22gFiber: 5gSugar: 3gProtein: 14g

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