Bright, creamy, and brimming with texture, this Avocado and Egg Salad marries European café vibes with Southern picnic charm. Think Parisian bistro meets Alabama back porch—quick to make but rich in flavor layers and nutritional punch.
The key here is mastering the balance: buttery avocado, jammy-yolked eggs, and a dash of Dijon bring global technique into your everyday lunch. Pair it with a warm bowl of Potato Leek Soup or the smoky depth of Kielbasa And Cabbage Soup for a truly satisfying spread.
Inspired by café pit stops in Lisbon and spice markets in Kraków, this salad evolved into a go-to during hectic workweeks. Whether wrapped in a tortilla or scooped onto toasted sourdough, it’s an invitation to explore comfort in new, healthy ways.
Flavor Bomb Alert!
- It tastes good and looks fancy enough to serve at brunch—try it with fresh herbs and a sprinkle of flaky salt for a café-style finish.
- It’s become my go-to reset meal after travel—light yet filling and easy to make with grocery staples.
- I first made this salad after a trip to Portugal—egg-forward meals were everywhere, and this dish captures that sunny simplicity.
- I’ve swapped in a bit of za’atar or smoked paprika for days when I need a flavor twist—it works like a charm.
- It keeps me full for hours, which helped me cut back on random snacking (and yep, that’s helped with weight goals too).
Avocado and Egg Salad Recipe
This creamy and delicious avocado and egg salad is a satisfying meal or snack. The eggs and avocado are lightly mashed together with mayonnaise, pickles, and mustard, making a flavorful blend of textures. It’s simple, healthy, and full of taste!
Equipment
- Mixing bowl
- Fork
- Knife
- Cutting board
- Measuring spoons
- Spoon
- Serving plate
Ingredients
- 2 avocados, peeled, pitted, and cubed
- salt and ground black pepper to taste
- 6 hard-boiled eggs, peeled
- 3 tbsp Chopped sweet pickles
- ½ cup minced red onion
- 1 tbsp prepared yellow mustard
- ⅓ cup mayonnaise
Instructions
- Mash the eggs lightly in a bowl using a fork.
- Add the mashed avocado, chopped onion, mayonnaise, pickles, and mustard to the eggs.
- Gently mash and stir everything together until just combined.
- Season with salt and black pepper to taste.
- Serve immediately and enjoy!
Notes
- Try adding a dash of hot sauce or paprika.
- If you prefer a chunkier texture, mash the avocado and eggs less.
- Add some fresh herbs like dill or parsley for a burst of freshness.
| Nutrition | Value |
| Calories | 284kcal |
| Carbohydrates | 9g |
| Fibre | 5g |
| Fat | 25g |
| Protein | 8g |
| Cholesterol | 217g |
