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I am obsessed with this creamy avocado egg salad because it actually tastes like indulgence without pretense. I love the smashed ripe avocados that make every forkful silky, and the crunchy bits of bacon that snap against soft egg.

The tang and brightness wake up my lunch in a way plain mayo never does. But it’s the contrast, the cool, buttery avocado next to salty, smoky bacon, keeps me going back for more.

Simple. Bold.

Messy in the best way. I crave it for quick midweek meals and weekend breakfasts and I never get tired of that bright, messy flavor.

Ingredients

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Hard-boiled eggs bring creamy protein and chunky bites.
Plus ripe avocados make it ultra-creamy and slightly buttery.
Crispy bacon adds salty crunch and smoky notes.
Basically mayonnaise keeps it rich and smooth, no fuss.
Greek yogurt lightens things up while staying creamy.
Lemon juice brightens flavors with zippy tang.
Dijon mustard gives subtle heat and added depth.
Red onion tucks in a sharp, slightly sweet bite.
Celery supplies fresh crunch and a watery snap.
Chives or parsley add herby color and a lift.
Kosher salt ties everything together, don’t skip.
Freshly ground black pepper gives little spicy pops throughout.
Pinch of smoked paprika brings gentle smoky warmth, optional.

Ingredient Quantities

6 large eggs, hard boiled and peeled

2 ripe avocados, peeled and pitted

4 slices bacon, cooked until crispy and chopped

2 tablespoons mayonnaise

1 tablespoon plain Greek yogurt

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

2 tablespoons red onion, finely chopped

1 celery stalk, finely chopped

2 tablespoons fresh chives or parsley, chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch smoked paprika (optional)

How to Make this

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1. Place eggs in a pot, cover with cold water, bring to a boil, then simmer 10 minutes; drain, cool in ice water, peel, and roughly chop.

2. While eggs cook, fry bacon in a skillet over medium heat until crispy, drain on paper towels, and chop.

3. Halve avocados, remove pits, scoop flesh into a medium bowl, and mash with a fork until mostly smooth with some chunks remaining.

4. Add mayonnaise, Greek yogurt, lemon juice, and Dijon mustard to the avocado and stir until combined.

5. Fold in chopped eggs, bacon, finely chopped red onion, and chopped celery until evenly distributed.

6. Stir in chopped chives or parsley, then season with kosher salt and freshly ground black pepper to taste.

7. Taste and adjust lemon, salt, or mustard as needed; sprinkle a pinch of smoked paprika on top if using.

8. Chill for 15 to 30 minutes for flavors to meld, or serve immediately on toast, in a sandwich, or over greens.

Equipment Needed

1. Medium saucepan with lid
2. Large bowl for ice water and cooling eggs
3. Nonstick or stainless steel skillet
4. Slotted spoon or tongs
5. Cutting board
6. Chef or paring knife
7. Fork for mashing avocados
8. Mixing bowl and spoon or spatula
9. Measuring spoons

FAQ

Can I make this ahead of time and how long will it keep? Yes. Store in an airtight container in the refrigerator for up to 2 days. The avocado will brown slightly but flavor remains good; stir before serving to reincorporate any liquid.

How do I prevent the avocado from turning brown? Stir in the lemon juice well and press a piece of plastic wrap directly onto the surface of the salad to limit air exposure. Even with these steps some browning is normal within a day.

Can I omit mayonnaise or use a substitute? Yes. Replace the mayonnaise with an equal amount of plain Greek yogurt for a tangier, lighter version, or use mashed avocado only for a dairy free choice.

How should I serve this salad? Serve on toast, in a sandwich, stuffed into halved tomatoes, scooped into lettuce cups, or alongside crackers. It also makes a great topping for grain bowls.

Can I make it without bacon or make it vegetarian? Yes. Omit the bacon and add extra chopped herbs, a pinch of smoked paprika, or roasted chickpeas for texture and savory flavor.

Is this recipe suitable for meal prep or low carb diets? Yes. It is low in carbs and works well for meal prep if eaten within 2 days. Keep portions chilled and use lettuce wraps or low carb bread for serving.

Creamy Avocado Egg Salad Recipe Substitutions and Variations

Bacon: substitute crispy turkey bacon, smoked salmon for a pescatarian twist, or crispy tempeh strips for a vegetarian option
Mayonnaise: swap with extra mashed avocado for a lighter, dairy free binder, or use more plain Greek yogurt for tang and creaminess
Fresh lemon juice: replace with lime juice for brighter citrus notes, or 1 teaspoon apple cider vinegar for gentle acidity
Dijon mustard: use whole grain mustard for texture and milder heat, or 1/4 teaspoon prepared horseradish for a sharper bite

Pro Tips

– For creamier texture without watering down the flavor, mash half the avocado until smooth and leave the other half slightly chunky. Fold the eggs and bacon in gently so you keep some nice bite and contrast.
– Warm the cooked bacon briefly in the skillet before chopping to render a bit more fat and boost aroma, then blot on paper towel so the salad does not get greasy.
– Finely mince the red onion and soak it in cold water for 5 minutes, then drain well to tame sharpness while preserving crunch. This keeps the onion from overpowering the avocado.
– Brighten the whole dish with a little extra lemon right before serving. Add in small increments and taste as you go so the acidity lifts the flavors without making the avocado taste sour.
– If making ahead, wait to add the avocado until just before serving or toss the avocado in a teaspoon of lemon juice first and press plastic wrap directly onto the surface to slow browning.

Creamy Avocado Egg Salad Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

325

kcal

Equipment: 1. Medium saucepan with lid
2. Large bowl for ice water and cooling eggs
3. Nonstick or stainless steel skillet
4. Slotted spoon or tongs
5. Cutting board
6. Chef or paring knife
7. Fork for mashing avocados
8. Mixing bowl and spoon or spatula
9. Measuring spoons

Ingredients

6 large eggs, hard boiled and peeled
2 ripe avocados, peeled and pitted
4 slices bacon, cooked until crispy and chopped
2 tablespoons mayonnaise
1 tablespoon plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons red onion, finely chopped
1 celery stalk, finely chopped
2 tablespoons fresh chives or parsley, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch smoked paprika (optional)

Directions

Place eggs in a pot, cover with cold water, bring to a boil, then simmer 10 minutes; drain, cool in ice water, peel, and roughly chop.
While eggs cook, fry bacon in a skillet over medium heat until crispy, drain on paper towels, and chop.
Halve avocados, remove pits, scoop flesh into a medium bowl, and mash with a fork until mostly smooth with some chunks remaining.
Add mayonnaise, Greek yogurt, lemon juice, and Dijon mustard to the avocado and stir until combined.
Fold in chopped eggs, bacon, finely chopped red onion, and chopped celery until evenly distributed.
Stir in chopped chives or parsley, then season with kosher salt and freshly ground black pepper to taste.
Taste and adjust lemon, salt, or mustard as needed; sprinkle a pinch of smoked paprika on top if using.
Chill for 15 to 30 minutes for flavors to meld, or serve immediately on toast, in a sandwich, or over greens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.