Avocado Egg Salad

Delicious avocado egg salad with crunchy veggies and creamy herb dressing. It’s perfect for lunches, picnics, or snack.

this recipe

Avocado egg salad made with hard-boiled eggs, creamy avocado, fresh cucumbers, pickles, and green onions tossed in a sour cream herb dressing.

This healthy egg salad is incredibly fresh, light, and so easy to make. Feel free to use your favorite fresh herbs, such as dill, cilantro, or parsley.

Ingredients

• Eggs
• Avocado
• Pickles
• Cucumber
• Green onions
• Sour cream
• Mayonnaise
• Dijon mustard
• Olive oil
• Fresh herbs, such as dill, parsley, cilantro

How to Make Avocado Egg Salad

• First, you’ll want to cook the eggs. I’ve used this foolproof method to hard-boil eggs for years. Place eggs in a pot and cover with cold water.
• Bring to a boil over medium-high heat, cover, and boil for exactly 5 minutes at a rolling boil. Turn off heat while leaving the pot on the hot burner for 5 more minutes. Drain, cool in ice water, and peel.

• Next, whisk the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste. Dressing might be more on the thick side depending on the brand of sour cream used.

• Lastly, add the salad ingredients to a large mixing bowl. Add the dressing and gently toss to combine. Taste for salt and pepper. Chill for at least 30 minutes before serving.

What to Eat with Avocado Egg Salad

This avocado egg salad serves well over a toasted slice of whole-grain bread with arugula or baby spinach for an open-faced sandwich.

For a low-carb option, serve it inside a lettuce leaf as I have done here. Another option would be to serve it over salad greens.

And if you’re craving more creamy salad recipes, try Salmon Egg Salad or Apple Walnut Chicken Salad or Curry Chicken Salad with Grapes.

Print