28 Delicious Avocado and Egg Salad Recipe Ideas

Craving something fresh, satisfying, and packed with protein? Look no further than the magical combination of creamy avocado and versatile eggs. Whether you’re whipping up a quick lunch, a light dinner, or a standout side, these 28 delicious recipes are here to inspire your next kitchen creation. Get ready to find your new favorite way to enjoy this dynamic duo!

Classic Avocado and Egg Salad with Lemon Zest

Bold flavors and creamy textures make this avocado and egg salad a standout lunch option. It comes together quickly with minimal prep work. The lemon zest adds a bright, fresh finish that cuts through the richness perfectly.

Ingredients

For the eggs:
– 4 large eggs
– 4 cups water
– 1 tsp salt

For the salad base:
– 2 ripe avocados
– 1 tbsp fresh lemon juice
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh dill
– 1/2 tsp black pepper

For finishing:
– 1 tsp lemon zest
– 4 slices whole wheat bread, toasted

Instructions

1. Place 4 large eggs in a single layer in a medium saucepan.
2. Add 4 cups cold water and 1 teaspoon salt to the saucepan.
3. Bring the water to a rolling boil over high heat.
4. Immediately remove the pan from heat, cover, and let stand for 12 minutes.
5. Transfer the eggs to an ice water bath and cool for 5 minutes.
6. Peel the eggs under running cold water for easier shell removal.
7. Chop the peeled eggs into 1/2-inch pieces.
8. Cut 2 ripe avocados in half lengthwise and remove the pits.
9. Scoop the avocado flesh into a medium mixing bowl.
10. Add 1 tablespoon fresh lemon juice to the avocado and mash with a fork until slightly chunky.
11. Fold in the chopped eggs, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh dill, and 1/2 teaspoon black pepper.
12. Gently stir until all ingredients are evenly distributed.
13. Toast 4 slices of whole wheat bread until golden brown.
14. Grate 1 teaspoon lemon zest directly over the salad mixture.
15. Mix the lemon zest gently into the salad.

You’ll notice the creamy avocado binds everything together while the egg pieces provide satisfying texture. The bright lemon zest elevates the simple ingredients into something special. Try serving it open-faced on the toasted bread or scoop it into lettuce cups for a lighter option.

Spicy Avocado and Egg Salad with Jalapeños

Eager for a protein-packed lunch that delivers serious heat? This spicy avocado and egg salad combines creamy textures with fiery jalapeño kick. Perfect for quick meals that don’t sacrifice flavor.

Ingredients

For boiling eggs:
– 4 large eggs
– 4 cups cold water
– 1 tsp salt

For the salad base:
– 2 ripe avocados
– 2 tbsp fresh lime juice
– 1/4 cup mayonnaise
– 1/2 tsp garlic powder
– 1/4 tsp black pepper

For the spice mix:
– 2 fresh jalapeños
– 1/4 cup red onion
– 2 tbsp chopped cilantro

Instructions

1. Place 4 large eggs in a single layer in a medium saucepan.
2. Add 4 cups cold water and 1 tsp salt to the saucepan.
3. Bring water to a rolling boil over high heat.
4. Immediately remove pan from heat, cover, and let stand for 12 minutes.
5. Transfer eggs to an ice bath for 5 minutes to stop cooking.
6. Peel eggs under cool running water for easier removal.
7. Chop peeled eggs into 1/2-inch pieces.
8. Halve 2 ripe avocados and remove pits.
9. Scoop avocado flesh into a medium bowl.
10. Mash avocados with a fork until slightly chunky.
11. Add 2 tbsp fresh lime juice to prevent browning.
12. Stir in 1/4 cup mayonnaise until well combined.
13. Mix in 1/2 tsp garlic powder and 1/4 tsp black pepper.
14. Dice 2 fresh jalapeños, removing seeds for milder heat.
15. Finely chop 1/4 cup red onion into small pieces.
16. Chop 2 tbsp fresh cilantro leaves.
17. Fold jalapeños, red onion, and cilantro into avocado mixture.
18. Gently combine chopped eggs with avocado base.
19. Season with additional salt if needed.
20. Chill for 15 minutes before serving for best flavor.

Buttery avocado chunks contrast with firm egg pieces, while jalapeños provide lingering heat that builds with each bite. Serve scooped into lettuce cups for low-carb lunches or spread thickly on toasted sourdough. The lime keeps everything bright against the rich mayonnaise base.

Creamy Avocado and Egg Salad with Greek Yogurt

A perfectly balanced creamy avocado and egg salad that comes together in minutes. This protein-packed version swaps traditional mayo for Greek yogurt, creating a lighter yet equally satisfying dish. Avocado provides natural creaminess while keeping the flavors fresh and bright.

Ingredients

For the base:

• 4 large eggs
• 2 ripe avocados
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice

For seasoning:

• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Place 4 large eggs in a single layer in a medium saucepan.
2. Cover eggs with cold water until they’re submerged by 1 inch.
3. Bring water to a rolling boil over high heat.
4. Once boiling, cover saucepan and remove from heat immediately.
5. Let eggs sit in hot water for exactly 12 minutes for perfectly cooked yolks.
6. Transfer eggs to an ice water bath for 5 minutes to stop cooking.
7. Peel eggs under cool running water for easier shell removal.
8. Chop peeled eggs into 1/2-inch pieces using a sharp knife.
9. Cut 2 ripe avocados in half lengthwise and remove pits.
10. Scoop avocado flesh into a medium mixing bowl with a spoon.
11. Mash avocados with a fork until slightly chunky, not completely smooth.
12. Add 1/2 cup Greek yogurt and 1 tbsp lemon juice to the mashed avocado.
13. Mix thoroughly until the yogurt and avocado are fully combined.
14. Gently fold in the chopped eggs using a spatula to maintain texture.
15. Sprinkle 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder over the mixture.
16. Stir seasoning into the salad until evenly distributed throughout.
17. Chill the completed salad in refrigerator for 15 minutes before serving.

With its creamy avocado base and tender egg pieces, this salad offers a satisfying texture contrast. The Greek yogurt provides tanginess that balances the rich avocado perfectly. Wrap it in lettuce cups, stuff it into pita pockets, or serve it on toasted whole grain bread for different meal options.

Avocado and Egg Salad Sandwich with Whole Grain Bread

Whip up this protein-packed avocado and egg salad sandwich in minutes. It combines creamy avocado with hard-boiled eggs for a satisfying lunch. The whole grain bread adds nutty flavor and extra fiber.

Ingredients

For the egg preparation:
– 4 large eggs
– 4 cups cold water

For the avocado mixture:
– 2 ripe avocados
– 2 tbsp mayonnaise
– 1 tbsp lemon juice
– 1/4 tsp salt
– 1/8 tsp black pepper

For assembly:
– 4 slices whole grain bread
– 4 lettuce leaves
– 4 tomato slices

Instructions

1. Place 4 large eggs in a single layer in a medium saucepan.
2. Add 4 cups cold water until eggs are completely submerged.
3. Bring water to a rolling boil over high heat.
4. Immediately remove saucepan from heat and cover with a tight-fitting lid.
5. Let eggs sit in hot water for exactly 12 minutes.
6. Transfer eggs to a bowl of ice water using a slotted spoon.
7. Cool eggs in ice water for 5 minutes until completely chilled.
8. Peel eggs under cool running water to help remove shells cleanly.
9. Chop peeled eggs into 1/2-inch pieces using a sharp knife.
10. Cut 2 ripe avocados in half and remove pits.
11. Scoop avocado flesh into a medium mixing bowl.
12. Mash avocados with a fork until slightly chunky, not completely smooth.
13. Add 2 tbsp mayonnaise, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper to the bowl.
14. Gently fold in chopped eggs until just combined to maintain texture.
15. Toast 4 slices whole grain bread in a toaster until golden brown.
16. Place 1 lettuce leaf on each of 2 toast slices.
17. Add 2 tomato slices on top of each lettuce leaf.
18. Divide avocado-egg mixture evenly between the two prepared toast slices.
19. Top with remaining toast slices, pressing down gently.
20. Cut sandwiches in half diagonally for easier handling.

Buttery avocado creates a rich base that contrasts with the firm egg pieces. The lemon juice cuts through the creaminess while the whole grain bread provides satisfying crunch. For a spicy twist, add sliced jalapeños or a dash of hot sauce between the tomato layers.

Bacon Avocado and Egg Salad Wrap

Very few lunches beat the satisfying crunch and creamy richness of this wrap. Versatile enough for meal prep yet impressive for guests, it combines smoky, fresh, and savory in every bite. You can whip it up in under 20 minutes with minimal cleanup.

Ingredients

• For cooking eggs and bacon:
  • 4 large eggs
  • 4 slices thick-cut bacon
• For the salad mixture:
  • 2 ripe avocados
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For assembly:
  • 4 large flour tortillas (10-inch)
  • 2 cups shredded romaine lettuce

Instructions

1. Place 4 large eggs in a single layer in a saucepan and cover with 1 inch of cold water.
2. Bring water to a rolling boil over high heat, then immediately remove pan from heat and cover tightly.
3. Let eggs stand in hot water for 10 minutes for firm yolks.
4. Transfer eggs to an ice water bath using a slotted spoon and let cool completely for 5 minutes.
5. While eggs cool, arrange 4 bacon slices in a single layer in a cold skillet.
6. Cook bacon over medium heat for 8-10 minutes, flipping every 2 minutes, until crispy and browned.
7. Transfer bacon to a paper towel-lined plate to drain excess grease.
8. Peel cooled eggs under running water to help remove shells cleanly.
9. Chop peeled eggs into 1/2-inch pieces using a sharp knife.
10. Crumble cooled bacon into small pieces with your hands.
11. Cut 2 avocados in half, remove pits, and scoop flesh into a medium bowl.
12. Mash avocados with a fork until slightly chunky, not completely smooth.
13. Add 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper to mashed avocados.
14. Fold in chopped eggs and crumbled bacon until just combined to prevent mushiness.
15. Warm 4 tortillas in a dry skillet over medium heat for 15 seconds per side for flexibility.
16. Divide 2 cups shredded lettuce evenly among tortillas, placing it in the center third of each.
17. Spoon avocado-egg mixture over lettuce, leaving 1-inch borders on all sides.
18. Fold bottom edge of tortilla over filling, then fold in sides and roll tightly away from you.
19. Cut each wrap in half diagonally with a serrated knife for clean cuts.

Delightfully creamy avocado balances the salty crispness of bacon, while lemon brightens each bite. The soft tortilla holds everything together without sogginess, making it perfect for picnics. Try serving with pickled onions or hot sauce for extra tang and heat.

Avocado and Egg Salad with Feta Cheese and Olives

Overshadowed by complicated brunch options? This avocado and egg salad delivers maximum flavor with minimal effort. Perfect for busy mornings or light lunches when you need something satisfying yet simple.

Ingredients

For the eggs:
– 4 large eggs
– 1 tbsp white vinegar

For the salad base:
– 2 ripe avocados
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped kalamata olives
– 2 tbsp fresh lemon juice
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Place 4 large eggs in a single layer in a medium saucepan.
2. Add enough cold water to cover eggs by 1 inch.
3. Stir in 1 tablespoon white vinegar to help prevent cracking.
4. Bring water to a rolling boil over high heat.
5. Immediately remove pan from heat and cover tightly with a lid.
6. Let eggs stand in hot water for exactly 12 minutes.
7. Transfer eggs to an ice water bath using a slotted spoon.
8. Cool eggs completely in ice water for 5 minutes to stop the cooking process.
9. Peel eggs under cool running water to help remove shells cleanly.
10. Chop peeled eggs into 1/2-inch pieces.
11. Cut 2 ripe avocados in half lengthwise and remove pits.
12. Scoop avocado flesh into a medium mixing bowl.
13. Mash avocados with a fork until slightly chunky.
14. Add chopped eggs to the mashed avocado.
15. Stir in 1/4 cup crumbled feta cheese and 1/4 cup chopped kalamata olives.
16. Drizzle 2 tablespoons fresh lemon juice over the mixture to prevent browning.
17. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
18. Gently fold all ingredients together until just combined.

What makes this salad special is the creamy avocado binding everything together while the feta provides salty bursts and olives add briny depth. Serve it scooped onto toasted sourdough for a hearty open-faced sandwich, or stuff it into pita pockets for a portable lunch option that stays fresh for hours.

Avocado and Egg Salad with Cherry Tomatoes and Basil

Easy, fresh, and satisfying—this avocado and egg salad comes together in minutes for a perfect lunch. Everything you need is likely already in your kitchen. Expect creamy textures with bright pops of flavor from cherry tomatoes and basil.

Ingredients

For the eggs:
– 4 large eggs
– 4 cups water

For the salad base:
– 2 ripe avocados
– 1 cup halved cherry tomatoes
– 1/4 cup chopped fresh basil

For the dressing:
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Place 4 large eggs in a single layer in a medium saucepan.
2. Add 4 cups cold water to the saucepan, ensuring eggs are fully submerged.
3. Bring water to a rolling boil over high heat.
4. Immediately remove saucepan from heat and cover with a tight-fitting lid.
5. Let eggs sit in hot water for exactly 10 minutes for perfectly cooked yolks.
6. Transfer eggs to a bowl of ice water using a slotted spoon.
7. Let eggs cool in ice water for 5 minutes to stop the cooking process.
8. Peel eggs under cool running water for easier shell removal.
9. Chop peeled eggs into 1/2-inch pieces.
10. Cut 2 ripe avocados in half lengthwise and remove pits.
11. Scoop avocado flesh into a large mixing bowl with a spoon.
12. Mash avocados with a fork until slightly chunky, not completely smooth.
13. Add chopped eggs to the bowl with mashed avocado.
14. Halve 1 cup cherry tomatoes and add to the mixture.
15. Chop 1/4 cup fresh basil leaves and add to the bowl.
16. Drizzle 2 tbsp olive oil over the salad ingredients.
17. Squeeze 1 tbsp fresh lemon juice directly over the mixture to prevent browning.
18. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper evenly.
19. Gently fold all ingredients together until just combined, being careful not to overmix.
20. Serve immediately or cover and refrigerate for up to 2 hours.

Notably creamy from the avocado with firm bits of egg and bursts of juicy tomato. The fresh basil adds an herbal brightness that cuts through the richness. Try serving it on toasted sourdough or scooping it with crispy romaine leaves for contrasting textures.

Southwest Avocado and Egg Salad with Black Beans

Perfect for busy mornings, this protein-packed salad comes together in minutes. Packed with Southwest flavors, it keeps you full for hours. Use it as a filling for wraps or enjoy it straight from the bowl.

Ingredients

For the base:

• 2 large hard-boiled eggs, peeled and chopped
• 1 ripe avocado, diced
• 1 cup canned black beans, rinsed and drained
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped

For the dressing:

• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp salt

Instructions

1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring water to a rolling boil over high heat, then immediately remove from heat.
3. Cover saucepan and let eggs stand for 12 minutes exactly.
4. Transfer eggs to an ice water bath and cool for 5 minutes.
5. Peel eggs under cool running water to help remove shells cleanly.
6. Chop peeled eggs into 1/2-inch pieces using a sharp knife.
7. Dice avocado into 1/2-inch cubes and place in a medium bowl.
8. Immediately toss avocado with 1 tablespoon lime juice to prevent browning.
9. Add chopped eggs, black beans, red onion, and cilantro to the bowl.
10. In a small bowl, whisk together remaining 1 tablespoon lime juice, olive oil, cumin, chili powder, and salt until emulsified.
11. Pour dressing over salad ingredients and gently fold to combine.
12. Let salad rest for 5 minutes to allow flavors to meld before serving.

Unbelievably creamy avocado contrasts with firm beans and tender eggs for satisfying texture. The bright lime dressing cuts through the richness while cumin adds earthy depth. Serve scooped into butter lettuce cups or spread over toasted whole-grain bread for a hearty open-faced sandwich.

Avocado and Egg Salad with Red Onion and Dijon Mustard

Tired of boring lunch options? This avocado and egg salad delivers creamy texture with bright, tangy flavor. Perfect for quick meals or light dinners.

Ingredients

For the eggs:
– 4 large eggs
– 4 cups water
– 1 tsp salt

For the salad base:
– 2 ripe avocados
– 1/4 cup finely diced red onion

For the dressing:
– 2 tbsp Dijon mustard
– 1 tbsp lemon juice
– 1/4 tsp black pepper

Instructions

1. Place 4 large eggs in a single layer in a medium saucepan.
2. Add 4 cups cold water and 1 tsp salt to the saucepan.
3. Bring water to a rolling boil over high heat.
4. Immediately remove pan from heat, cover, and let stand for 10 minutes.
5. Transfer eggs to an ice water bath and cool for 5 minutes.
6. Peel eggs under running cold water for easier removal.
7. Chop cooled eggs into 1/2-inch pieces.
8. Halve 2 ripe avocados and remove pits.
9. Scoop avocado flesh into a medium bowl.
10. Mash avocados with a fork until slightly chunky.
11. Add chopped eggs to the avocado mixture.
12. Mix in 1/4 cup finely diced red onion.
13. Stir in 2 tbsp Dijon mustard until fully incorporated.
14. Add 1 tbsp lemon juice to prevent browning.
15. Season with 1/4 tsp black pepper.
16. Gently fold all ingredients until just combined.

Mashed avocado creates the creamy base while chopped eggs add protein-rich texture. The Dijon mustard provides sharp contrast to the rich avocado, and red onion delivers crisp bite. Serve immediately on toasted bread or over mixed greens for a satisfying meal.

Avocado, Egg, and Spinach Salad with Lime Vinaigrette

Sometimes you need a lunch that feels fresh but keeps you full. This avocado, egg, and spinach salad with lime vinaigrette delivers exactly that. It’s quick to assemble and packed with protein and healthy fats.

Ingredients

• For the Salad
  • 4 cups fresh spinach leaves
  • 2 large eggs
  • 1 ripe avocado
• For the Lime Vinaigrette
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the eggs in a small saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat.
3. Immediately remove the pan from the heat, cover it, and let the eggs stand for 10 minutes.
4. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
5. Peel the eggs and slice them into quarters.
6. Halve the avocado, remove the pit, and slice the flesh into 1/2-inch cubes.
7. Whisk together the lime juice, olive oil, honey, salt, and black pepper in a small bowl until fully combined.
8. Place the spinach leaves in a large salad bowl.
9. Drizzle the lime vinaigrette over the spinach and toss gently to coat every leaf.
10. Arrange the sliced avocado and quartered hard-boiled eggs on top of the dressed spinach.

Ready to eat immediately, this salad offers a satisfying mix of creamy avocado, tender egg, and crisp spinach. The bright lime vinaigrette cuts through the richness perfectly. For a heartier meal, add grilled chicken or serve it alongside crusty bread.

Avocado and Egg Salad with Smoked Salmon

Kickstart your day with this protein-packed avocado and egg salad. Perfect for busy mornings when you need something satisfying yet simple. The smoked salmon adds luxurious flavor without complicated prep.

Ingredients

For the egg preparation

– 4 large eggs
– 1 tsp white vinegar
– 4 cups water

For the salad assembly

– 2 ripe avocados
– 4 oz smoked salmon, thinly sliced
– 1 tbsp fresh lemon juice
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh dill
– 1/4 tsp black pepper
– 1/4 tsp sea salt

Instructions

1. Place eggs in a single layer in a medium saucepan.
2. Add 4 cups cold water and 1 tsp white vinegar to the saucepan.
3. Bring water to a rolling boil over high heat.
4. Immediately remove pan from heat and cover tightly with a lid.
5. Let eggs sit in hot water for exactly 12 minutes.
6. Transfer eggs to an ice water bath using a slotted spoon.
7. Cool eggs for 5 minutes in the ice bath until completely chilled.
8. Peel eggs under cool running water to help remove shells cleanly.
9. Chop peeled eggs into 1/2-inch pieces using a sharp knife.
10. Cut avocados in half lengthwise and remove pits.
11. Scoop avocado flesh into a medium mixing bowl.
12. Immediately add 1 tbsp lemon juice to prevent browning.
13. Mash avocados with a fork until slightly chunky.
14. Add chopped eggs, 1/4 cup red onion, 2 tbsp dill, 1/4 tsp pepper, and 1/4 tsp salt.
15. Gently fold all ingredients together until just combined.
16. Layer 4 oz smoked salmon on a serving platter.
17. Spoon avocado-egg mixture over the smoked salmon.
18. Garnish with additional dill sprigs if desired.
Done right, this salad delivers creamy avocado against firm egg pieces with silky salmon. The lemon brightens the richness while dill adds fresh herbal notes. Serve it on toasted bagel halves or crisp lettuce cups for contrasting textures.

Mediterranean Avocado and Egg Salad with Cucumbers and Mint

A vibrant Mediterranean salad that combines creamy avocado with protein-rich eggs and refreshing cucumbers. This no-cook dish comes together in minutes for a satisfying lunch or light dinner. Fresh mint adds a bright, herbaceous note that elevates the simple ingredients.

Ingredients

For the base:
– 2 ripe avocados, cubed
– 4 hard-boiled eggs, chopped
– 1 English cucumber, diced
– 1/4 cup fresh mint leaves, chopped

For the dressing:
– 3 tbsp extra virgin olive oil
– 2 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Cut avocados in half, remove pits, and scoop flesh into a medium bowl.
2. Immediately toss avocado cubes with 1 tablespoon of lemon juice to prevent browning.
3. Peel and chop hard-boiled eggs into 1/2-inch pieces.
4. Dice English cucumber into 1/4-inch cubes, leaving skin on for extra crunch.
5. Chop fresh mint leaves finely, reserving a few whole leaves for garnish.
6. Combine avocado, eggs, cucumber, and mint in the bowl.
7. Whisk together olive oil, remaining lemon juice, salt, and pepper in a small bowl.
8. Pour dressing over salad ingredients and gently fold to combine.
9. Let salad rest for 5 minutes to allow flavors to meld.
10. Transfer to serving plates and garnish with reserved mint leaves.

Perfectly balanced between creamy avocado and crisp cucumber, this salad offers contrasting textures in every bite. The bright lemon dressing cuts through the richness while mint provides a refreshing finish. Serve it scooped into lettuce cups or alongside grilled pita for a complete Mediterranean meal.

Avocado and Egg Salad Lettuce Cups with Cilantro

Keeping lunch simple yet satisfying is my weekday mantra. This avocado and egg salad comes together in minutes and delivers fresh flavor in every crisp lettuce cup. Perfect for when you want something light but substantial.

Ingredients

For the egg preparation:

• 4 large eggs
• 1 tsp white vinegar
• Water to cover eggs

For the salad mixture:

• 2 ripe avocados
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 tsp salt
• 1/8 tsp black pepper

For assembly:

• 8 large butter lettuce leaves

Instructions

1. Place 4 large eggs in a single layer in a medium saucepan.
2. Add enough cold water to cover eggs by 1 inch.
3. Add 1 tsp white vinegar to the water (this helps prevent egg whites from leaking if shells crack).
4. Bring water to a rolling boil over high heat.
5. Once boiling, immediately cover saucepan and remove from heat.
6. Let eggs sit in hot water for exactly 12 minutes for perfectly cooked yolks.
7. Transfer eggs to an ice water bath using a slotted spoon.
8. Let eggs cool completely in ice water for 5 minutes to stop the cooking process.
9. Peel eggs under cool running water to help remove shells cleanly.
10. Chop peeled eggs into 1/2-inch pieces.
11. Cut 2 ripe avocados in half lengthwise and remove pits.
12. Scoop avocado flesh into a medium mixing bowl.
13. Mash avocados with a fork until slightly chunky, not completely smooth.
14. Add chopped eggs, 2 tbsp mayonnaise, 1 tbsp lime juice, 1/4 cup chopped fresh cilantro, 1/4 tsp salt, and 1/8 tsp black pepper to the bowl.
15. Gently fold all ingredients together until just combined to maintain texture.
16. Rinse 8 large butter lettuce leaves and pat completely dry with paper towels.
17. Spoon approximately 1/4 cup of avocado-egg mixture into each lettuce leaf.
18. Serve immediately to prevent lettuce from wilting.

Really satisfying textures here—the creamy avocado and egg contrast beautifully with the crisp lettuce cups. Fresh cilantro and lime brighten each bite without overwhelming. Try topping with a sprinkle of chili flakes for those who like a little heat.

Avocado and Deviled Egg Salad Platter

Let’s make this vibrant platter that combines creamy avocado with classic deviled eggs. Layer textures and flavors for a stunning presentation that’s perfect for gatherings. This dish comes together quickly with minimal prep time.

Ingredients

For the hard-boiled eggs:
– 6 large eggs
– 4 cups cold water
– 1 tsp white vinegar

For the avocado mixture:
– 2 ripe avocados
– 2 tbsp lime juice
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1/2 tsp salt
– 1/4 tsp black pepper

For the deviled egg filling:
– 1/4 cup mayonnaise
– 1 tbsp Dijon mustard
– 1/2 tsp paprika
– 1/4 tsp garlic powder

Instructions

1. Place 6 large eggs in a single layer in a medium saucepan.
2. Add 4 cups cold water and 1 tsp white vinegar to the saucepan.
3. Bring the water to a rolling boil over high heat.
4. Immediately remove the pan from heat and cover with a tight-fitting lid.
5. Let the eggs sit in the hot water for exactly 12 minutes.
6. Transfer the eggs to an ice water bath for 5 minutes to stop the cooking process.
7. Peel the cooled eggs carefully under running water to remove shells cleanly.
8. Slice each egg in half lengthwise with a sharp knife.
9. Scoop out the yolks into a medium bowl, placing the white halves on a serving platter.
10. Mash the yolks thoroughly with a fork until no large chunks remain.
11. Add 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1/2 tsp paprika, and 1/4 tsp garlic powder to the yolks.
12. Mix the yolk mixture until completely smooth and well combined.
13. Cut 2 ripe avocados in half and remove the pits.
14. Scoop the avocado flesh into a separate bowl.
15. Immediately add 2 tbsp lime juice to the avocado to prevent browning.
16. Mash the avocado with a fork until slightly chunky.
17. Stir in 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper.
18. Spoon the avocado mixture onto the center of your serving platter, creating a bed.
19. Arrange the egg white halves around the avocado mixture in a circular pattern.
20. Fill each egg white half with the yolk mixture using a small spoon or piping bag.

The creamy avocado base provides a cool contrast to the tangy deviled eggs, while the fresh cilantro adds bright herbal notes. Serve this platter with crispy crackers or toast points for added crunch, or use it as a sophisticated sandwich filling.

Avocado and Egg Salad with Crumbled Blue Cheese

Tired of boring lunch options? This avocado and egg salad brings creamy texture and bold flavor in minutes. Perfect for quick meals or elegant entertaining.

Ingredients

– For boiling eggs: 4 large eggs, 4 cups water, 1 tsp salt
– For the salad base: 2 ripe avocados, 1/4 cup red onion, 1/4 cup celery
– For dressing and garnish: 1/4 cup crumbled blue cheese, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1/4 tsp black pepper, 1/4 tsp salt

Instructions

1. Place 4 large eggs in a single layer in a medium saucepan.
2. Add 4 cups cold water and 1 teaspoon salt to the saucepan.
3. Bring water to a rolling boil over high heat.
4. Immediately remove pan from heat, cover, and let stand for 12 minutes.
5. Transfer eggs to an ice water bath and cool for 5 minutes.
6. Peel eggs under running water for easier removal.
7. Chop cooled eggs into 1/2-inch pieces.
8. Dice 2 ripe avocados into 3/4-inch cubes.
9. Finely chop 1/4 cup red onion.
10. Thinly slice 1/4 cup celery.
11. Combine chopped eggs, avocados, red onion, and celery in a large bowl.
12. Add 2 tablespoons mayonnaise and 1 tablespoon lemon juice to the bowl.
13. Gently fold ingredients together until just combined.
14. Sprinkle 1/4 teaspoon black pepper and 1/4 teaspoon salt over the mixture.
15. Add 1/4 cup crumbled blue cheese and fold once more.
16. Serve immediately or chill for up to 2 hours.

Zesty lemon cuts through the rich avocado and creamy blue cheese, while celery adds satisfying crunch. Serve on toasted sourdough or stuff into lettuce cups for a low-carb option. The creamy texture holds up beautifully without becoming mushy.

Avocado and Poached Egg Salad with Arugula

Arugula’s peppery bite meets creamy avocado and perfectly runny poached eggs in this vibrant salad. Assembling it takes just minutes, but the combination of textures and flavors feels sophisticated. This dish works equally well for a quick lunch or elegant brunch centerpiece.

Ingredients

For the salad base

– 4 cups fresh arugula
– 1 ripe avocado, sliced
– 1 tbsp lemon juice

For the poached eggs

– 4 large eggs
– 1 tbsp white vinegar
– 8 cups water

For the vinaigrette

– 3 tbsp olive oil
– 1 tbsp Dijon mustard
– 2 tsp honey
– 1 tbsp red wine vinegar

Instructions

1. Fill a medium saucepan with 8 cups water and bring to a gentle simmer over medium heat (180°F).
2. Add 1 tbsp white vinegar to the simmering water to help egg whites coagulate faster.
3. Crack one egg into a small bowl, then gently slide it into the simmering water.
4. Repeat with remaining eggs, working quickly but carefully.
5. Poach eggs for exactly 3 minutes for runny yolks and set whites.
6. Remove eggs with a slotted spoon and drain on paper towels.
7. Whisk together 3 tbsp olive oil, 1 tbsp Dijon mustard, 2 tsp honey, and 1 tbsp red wine vinegar in a small bowl.
8. Toss 4 cups arugula with half the vinaigrette in a large bowl.
9. Drizzle 1 tbsp lemon juice over sliced avocado to prevent browning.
10. Divide dressed arugula among four plates.
11. Arrange avocado slices over the arugula.
12. Place one poached egg on top of each salad.
13. Drizzle remaining vinaigrette over the eggs and avocado.
14. Season with flaky sea salt and freshly cracked black pepper.
Kale could easily stand in for arugula if you prefer heartier greens. The contrast between the crisp greens, buttery avocado, and bursting egg yolk creates incredible texture variation. For a complete meal, serve with crusty bread to soak up every bit of the runny yolk and vinaigrette.

Avocado, Egg, and Quinoa Salad with Roasted Red Peppers

Mornings demand efficiency without sacrificing nutrition. This avocado, egg, and quinoa salad delivers protein-packed fuel in minutes. Roasted red peppers add sweet smokiness that balances the creamy avocado perfectly.

Ingredients

For the base:
– 1 cup cooked quinoa
– 2 hard-boiled eggs, chopped
– 1 avocado, diced
– 1/2 cup roasted red peppers, chopped

For the dressing:
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Cook 1/2 cup dry quinoa according to package directions to yield 1 cup cooked quinoa.
2. Place 2 eggs in a saucepan and cover with cold water by 1 inch.
3. Bring water to a rolling boil over high heat.
4. Immediately remove pan from heat, cover, and let stand for 12 minutes.
5. Transfer eggs to an ice bath for 5 minutes to stop cooking.
6. Peel and chop eggs into 1/2-inch pieces.
7. Dice 1 avocado into 3/4-inch cubes.
8. Chop 1/2 cup roasted red peppers into 1/2-inch pieces.
9. Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
10. Combine 1 cup cooked quinoa, chopped eggs, diced avocado, and chopped roasted red peppers in a large bowl.
11. Pour dressing over salad ingredients.
12. Gently toss until all components are evenly coated.
13. Serve immediately or refrigerate for up to 2 hours.

Fresh textures contrast beautifully—creamy avocado against firm quinoa and tender eggs. The bright lemon dressing cuts through the richness while roasted peppers provide subtle sweetness. For a heartier meal, serve over mixed greens or stuff into whole wheat pita pockets.

Conclusion

So many tasty ways to enjoy avocado and eggs together! Whether you’re meal prepping for the week or whipping up a quick lunch, these recipes offer endless inspiration. We’d love to hear which ones become your favorites—drop a comment below and share your top picks on Pinterest!