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A close-up of a white bowl filled with creamy avocado egg salad, garnished with fresh herbs and a sprinkle of paprika.

Creamy Zesty Egg Avocado Salad

This delightful egg avocado salad combines perfectly hard-boiled eggs with creamy avocado, crunchy celery, a touch of red onion, and fresh herbs, all brought together with a tangy Dijon dressing. It's a healthy, flavorful, and easy-to-make dish perfect for lunch, a light dinner, or as a vibrant side.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Main Course, Side Dish
Cuisine: American, Healthy, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Hard-Boiled Eggs
  • 6 large eggs
For the Salad Base
  • 2 medium ripe avocados pitted and diced
  • 1/4 cup red onion finely diced
  • 1 stalk celery finely diced
  • 2 tbsp fresh dill chopped (or chives/parsley)
For the Dressing
  • 1/4 cup mayonnaise (or plain Greek yogurt for a lighter option)
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
Optional Garnish
  • Pinch paprika

Equipment

  • Medium Pot
  • Large mixing bowl
  • Fork or potato masher
  • Sharp knife
  • Cutting board

Method
 

Prepare the Eggs
  1. Place the eggs in a medium pot and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pot from the heat, cover it, and let the eggs sit in the hot water for 9-10 minutes for firm, hard-boiled eggs.
  2. While the eggs are sitting, prepare an ice bath by filling a large bowl with ice water. Once the 9-10 minutes are up, carefully transfer the eggs to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes to stop the cooking process and make them easier to peel.
  3. Once cooled, peel the eggs under cool running water or in the ice bath. Roughly chop the peeled eggs into bite-sized pieces and set aside in a large mixing bowl.
Assemble the Salad
  1. Add the diced avocados to the bowl with the chopped eggs. Lightly mash the avocado with a fork or potato masher, leaving some chunks for texture.
  2. Add the finely diced red onion, celery, and chopped fresh dill to the egg and avocado mixture.
  3. In a small separate bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, and fresh lemon juice until smooth. Season the dressing with salt and black pepper to taste.
  4. Pour the dressing over the egg and avocado mixture. Gently fold everything together until all ingredients are well combined and coated with the dressing. Be careful not to overmix.
  5. Taste and adjust seasoning as needed. If desired, garnish with a pinch of paprika before serving.
  6. Serve immediately, or chill for at least 30 minutes for flavors to meld.

Notes

This salad is fantastic served on its own, scooped into lettuce cups, spread on whole-wheat toast or crackers, or as a side with grilled chicken or fish. For best results, consume within 1-2 days as avocado tends to brown over time, even with lemon juice. Store any leftovers in an airtight container in the refrigerator.