Creamy, fresh, and full of protein, this avocado egg salad is a healthy twist on the classic. Made with ripe avocado, spinach, and hard-boiled eggs tossed in a light mayo-Dijon dressing, it's a chunky, fork-style salad rather than a spread-perfect for a quick, satisfying lunch or easy meal prep.
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The backstory.
This recipe was born out of my love for both avocado toast and a good classic egg salad. One day I combined the two, tossed in some spinach for freshness, and realized I'd just made my new favorite quick lunch. The creamy avocado and hard boiled eggs come together beautifully in this light yet filling salad that feels both nourishing and crave-worthy. xoxo Kori
xoxo Kori
It's a must-make.
This egg and avocado salad is creamy, healthy, and full of fresh flavor.
- Protein-packed and satisfying. With avocado, eggs, and spinach, it's a filling and nutritious meal.
- Quick and easy. It comes together in about 10 minutes with simple, fresh ingredients.
- Wholesome and fresh. Every bite is creamy, bright, and full of texture.
- Perfect for meal prep. It keeps well in an airtight container for a couple of days.
When in doubt, add avocado. It makes everything better-including this creamy egg salad!
Let's talk texture and flavor.
Creamy bites of avocado meet tender hard-boiled eggs and crisp spinach, all coated in a tangy mayo and lemon Dijon dressing. The red onion adds a fresh, slightly sharp bite, while juicy cherry tomatoes bring natural sweetness. It's a balance of smooth, crunchy, and refreshing that makes this avocado egg salad recipe so satisfying.
What you'll need.
Here's what you're going to need to make this avocado egg salad:
- Avocado: Use ripe but firm for the perfect creamy bite.
- Eggs: Hard boiled and peeled-great use for leftover boiled eggs.
- Spinach: Fresh baby spinach adds color, nutrients, and a crisp bite.
- Cherry tomatoes: For natural sweetness and juicy flavor.
- Red onion: A little sharpness that balances the creamy dressing.
- Mayonnaise: Regular or plant-based; adds silky texture and richness.
- Olive oil: Gives body to the dressing and keeps it light.
- Lemon juice: Adds brightness and keeps avocado fresh.
- Dijon mustard: Tangy flavor that pulls everything together.
- Salt and black pepper: Enhances every ingredient.
- Optional garnishes: Crumbled feta or toasted nuts for texture and flavor.
If you love recipes with avocado, don't miss my Feta Avocado Chickpea Salad, Guacamole Avocado Dip, Tomato Confit (amazing served over avocado toast with ricotta), and Avocado Salad Dressing-all fresh, flavorful, and perfect for any meal.
Customize it your way.
This avocado egg salad recipe is so flexible and easy to adapt to your tastes.
- Add sliced cucumber, radish, or shredded carrot for crunch.
- Swap spinach for arugula, kale, or mixed greens.
- Stir in everything bagel seasoning for extra flavor.
- Replace lemon juice with lime and add chopped cilantro for a southwest-style salad.
- Sprinkle chopped almonds or walnuts for extra protein and texture.
Flexible dietary swaps.
These simple swaps make this avocado egg salad fit nearly any diet or lifestyle.
- Dairy-Free: Skip the feta or use plant-based cheese. The dressing is naturally dairy-free if you use vegan mayo.
- Low-Sodium: Use low-sodium mayonnaise and skip extra salt. Lemon juice and fresh herbs bring plenty of flavor.
- Oil-Free: Leave out olive oil and thin the dressing with extra lemon juice for lightness.
- Vegetarian Protein Boost: Add chickpeas, edamame, or hemp seeds for more plant-based protein.
How to enjoy it.
There are so many ways to enjoy this avocado egg salad:
- As a light lunch with whole-grain toast or crackers
- Scooped into lettuce wraps or pita pockets
- Served as a side salad alongside grilled chicken or fish
- Packed up in an airtight container for a healthy lunch on the go
Kori's tips.
- Perfect boiled eggs: For golden centers and easy peeling, boil for 9 to 10 minutes and chill in ice water.
- Toss gently: It helps keep the avocado chunks and eggs intact.
- Prep ahead: Store dressing separately, do not cut avocado or egg, until you are ready to serve, and toss the salad with dressing just before serving for the freshest texture.
FAQ's
You can prep the salad dressing and all the ingredients except the avocado and egg. Assemble right before serving.
Yes, arugula, kale, or mixed greens all work well in this salad recipe.
Absolutely. Replace eggs with firm tofu cubes and use vegan mayo.
This salad is best eaten same day because the avocado turns brown quickly. Any leftovers can be stored in an air-tight container for up to 1 day.
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📖 The recipe.
Avocado Egg Salad
Ingredients
Dressing
- 1 tablespoon mayonnaise regular or plant-based
- 1 tablespoon olive oil
- ½ tablespoon lemon juice
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Salad
- 2 small ripe avocados diced
- 3 hard-boiled eggs peeled and sliced or diced
- 1 cup baby spinach washed and dried
- ½ cup cherry tomatoes halved
- 2 tablespoons thinly sliced red onion
- Optional for serving: crumbled feta or chopped toasted nuts for garnish
- Flexitarian option: 3 ounces (each serving) cooked chicken, shrimp, or salmon.
Instructions
- In a small bowl, whisk together mayonnaise, olive oil, lemon juice, Dijon, salt, and pepper until smooth and creamy.
- In a large bowl, combine spinach, avocado, eggs, tomatoes, and red onion.
- Drizzle the dressing over the salad and toss gently to coat. Garnish with feta or nuts and serve immediately.
Kori's Tips
Nutrition
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