Creamy Avocado Egg Salad
A fresh and creamy avocado egg salad made with ripe avocado cubes, hard-boiled eggs, thin red onion, and a simple herbed mayonnaise dressing. Ready in minutes and perfect for lunch or a light side.
Equipment
- 1 | Mixing bowl | large
- 1 | Small bowl | for dressing
- 1 | Whisk |
- 1 | Sharp knife |
- 1 | cutting board |
- 2 | Forks | for tossing
Ingredients
- 3 | | ripe avocados | diced
- 6 | | hard-boiled eggs | peeled and quartered
- 1 | medium | red onion | thinly sliced
- ⅓ | cup | mayonnaise |
- 2 | tbsp | fresh dill | chopped
- ½ | tsp | salt |
- ¼ | tsp | black pepper |
Instructions
- Boil the eggs, cool in ice water, peel, and quarter them.
- Dice the avocados into even bite-sized cubes.
- Thinly slice the red onion into half-moons.
- Whisk mayonnaise, chopped dill, salt, and pepper in a small bowl until smooth.
- Place avocado, eggs, and onion in a large bowl.
- Pour the herbed dressing over the ingredients.
- Gently toss with two forks until evenly coated.
- Taste and adjust seasoning if needed, then serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Press plastic wrap directly on the surface to slow avocado browning.
Greek yogurt can replace half the mayonnaise for a lighter version.
Best enjoyed the same day it is made.
Press plastic wrap directly on the surface to slow avocado browning.
Greek yogurt can replace half the mayonnaise for a lighter version.
Best enjoyed the same day it is made.