Creamy Avocado Egg Salad Bliss

It’s egg salad, but the glow-up version. Think creamy, herby, lemony, with that plush avocado situation that makes lunch feel like a small victory. It’s fast—boil some eggs (or cheat and buy them boiled), mash with ripe avocado, and boom: Creamy Avocado Egg Salad Bliss that eats like a cozy hug. It’s not mayo-heavy, not sad-deli-counter, and absolutely not boring.

My family is weirdly obsessed with this. My husband keeps “taste testing” straight from the bowl with crackers like a raccoon, and my kid calls it green egg mash and asks for it on toast with “sprinkles” (everything bagel seasoning, obviously). We’ve eaten it on warm sourdough, in lettuce cups on the back steps, and one time in the car between soccer and a dentist appointment. It’s become our default “we have nothing for dinner but actually we do” situation.

How to Make It

Start with good eggs—hard-boiled so the yolks aren’t chalky. I usually do a big batch on Sunday and hide a few from myself for this. While they cool, grab a ripe avocado (soft but not mush-city). In a bowl, mash the avocado with a squeeze of lemon, a little Dijon, and a spoon of mayo or Greek yogurt—whichever you’ve got. Salt and pepper. Taste it. If you like it tangier, more lemon. If you want creamier, another spoon of mayo/yogurt.

Chop your eggs to your preferred chunk level. I like some big pieces so it doesn’t become baby food. Fold them into the green situation with finely diced red onion, celery for crunch, and a shower of dill or chives. Optional but delightful: everything bagel seasoning or a pinch of smoked paprika. If you’re a pickle person, toss in a spoon of relish. Spread on toast, pile into a pita, or just go at it with cucumber scoops like a gremlin. Live your truth.

✔Ingredient Notes

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– Eggs: Hard-boiled and cooled. If the yolks are gray, they’re overcooked—still fine, just a little sad. Aim for jammy-firm.
– Avocado: Ripe but not collapsing. If it’s underripe, it won’t mash well and your salad gets weirdly chunky.
– Lemon juice: Brightens and keeps the avocado from browning. Lime works if that’s what you’ve got.
– Mayo or Greek yogurt: Mayo = classic creamy. Yogurt = tangy, lighter. I do a mix when I’m pretending to be balanced.
– Dijon mustard: Tiny spoon, big flavor. Don’t sub yellow unless it’s an emergency—we’ve all been there.
– Red onion + celery: Crunch and bite. If onion is loud, soak the diced bits in cold water for 5 minutes.
– Fresh herbs (dill, chives, or parsley): Don’t skip—the herbs make it taste “restaurant-y.”
– Everything bagel seasoning or smoked paprika: Totally optional, highly lovable. Adds vibe.
– Pickle relish or chopped pickles: For tang-crunch energy. Overdid it once—was it still good? Yes. Was it pickles with a side of egg salad? Also yes.
– Salt & pepper: Salt wakes everything up. Pepper gives it a little backbone.

✔Recipe Steps

1. Boil 6 large eggs, cool completely, and peel.
2. Mash 1 large ripe avocado in a medium bowl with 1 tablespoon lemon juice, 1 teaspoon Dijon, and 2–3 tablespoons mayo or Greek yogurt.
3. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; taste and adjust.
4. Chop eggs and fold into the avocado mixture with 2 tablespoons finely diced red onion, 1 small diced celery rib, and 1–2 tablespoons chopped dill or chives.
5. Sprinkle in 1 teaspoon everything bagel seasoning or a pinch of smoked paprika; add 1 tablespoon pickle relish if you’re that person.
6. Serve on toasted sourdough, in lettuce wraps, or with crackers; finish with extra herbs and lemon if you’re feeling fancy.

What to Serve It With

– Thick toast or bagels (toasted, please).
– Butter lettuce or romaine boats for a crunchy, fresh thing.
– Crackers, cucumbers, or pita chips for snack-plate energy.
– Tomato slices, microgreens, or arugula if you want a little peppery bite.
– A bowl of salty chips because balance.

✔Tips & Mistakes

– Use cold eggs. Warm eggs + avocado = weird texture.
– Don’t over-mash. Leave some chunky bits so it feels hearty.
– Taste and salt at the end—everything bagel seasoning is salty already.
– Add acid early. Lemon keeps the green from going sad-brown.
– If your avocado is meh, add an extra spoon of mayo or yogurt to smooth it out.
– Too thick? A teaspoon of water or olive oil loosens it without getting gloopy.

✔Storage Tips

Pop leftovers in an airtight container, press plastic wrap directly on the surface, and chill up to 2 days. The lemon keeps it green, but a tiny bit of browning happens—stir and it disappears. It’s awesome cold straight from the fridge, and yes, I absolutely eat it for breakfast on toast with hot sauce. No shame, only joy.

✔Variations and Substitutions

– Greek yogurt ↔ mayo: Mix and match for your ideal creamy-tangy balance.
– Lime ↔ lemon: Works great; add a pinch of sugar if it tastes too sharp.
– Dill ↔ chives ↔ parsley: Any soft herb is fair game.
– Add-ins: Capers, jalapeño, crispy bacon bits, or chopped celery leaves for extra flavor.
– No onion? Use scallions or a little shallot.
– Low-carb: Lettuce cups all day.
– Extra protein: Toss in canned tuna or shredded rotisserie chicken—controversial, delicious.
– Dairy-free: Skip yogurt and use mayo or a good vegan mayo.
– Spice: Red pepper flakes, hot sauce, or a dash of cayenne if you like a kick.

Frequently Asked Questions

Creamy Avocado Egg Salad Bliss

Velvety avocado meets classic egg salad for a bright, protein-packed spread with lemon, Dijon, and fresh chives—perfect for sandwiches, lettuce cups, or toast.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 eggs hard-boiled and peeled; large
• ▢ 2 ripe avocados
• ▢ 0.25 cup plain Greek yogurt 2% or whole; use mayonnaise for classic flavor
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 teaspoon Dijon mustard
• ▢ 0.5 cup celery, finely diced
• ▢ 0.25 cup red onion, finely minced
• ▢ 2 tablespoons fresh chives, chopped
• ▢ 0.75 teaspoon kosher salt to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 1 teaspoon everything bagel seasoning optional
• ▢ 0.25 teaspoon smoked paprika optional, for garnish

Instructions

Preparation Steps

• Boil the eggs: Place eggs in a saucepan, cover with cold water by 1 inch, bring to a rolling boil, cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath for 5 minutes, then peel.
• Prep aromatics: Finely dice the celery and red onion and chop the chives.
• Make the creamy base: In a mixing bowl, mash the avocados with Greek yogurt, lemon juice, Dijon, salt, and pepper until mostly smooth with a few small chunks.
• Chop the eggs and fold them into the avocado mixture along with the celery, red onion, and chives.
• Adjust to taste: Add more lemon, salt, or pepper as needed. Stir in everything bagel seasoning if using.
• Serve immediately on toast, bagels, crackers, or in lettuce cups. Sprinkle with smoked paprika if desired.

Notes

For a richer, classic taste, swap the Greek yogurt with mayonnaise. Leftovers keep up to 2 days in the fridge; press plastic wrap directly onto the surface to minimize browning.