Avocado Egg Salad Bowl

A creamy, protein-packed bowl combining ripe avocado, tender hard-boiled eggs, and crisp veggies—this Avocado Egg Salad Bowl is a bright, nutritious twist on classic egg salad. I love how the avocado adds natural creaminess, making every bite rich yet light enough for a healthy meal.

Why You’ll Love This Recipe

I love this recipe because it’s refreshing, satisfying, and easy to customize. It comes together quickly for a wholesome lunch or dinner, packed with healthy fats and protein. Plus, the vibrant colors and fresh textures make it both nutritious and fun to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• large eggs, hard‑boiled and chopped

• ripe avocado, diced

• plain Greek yogurt or mayonnaise

• lemon or lime juice

• Dijon mustard

• celery, finely chopped

• red onion or green onion, finely chopped

• cherry tomatoes, halved (optional)

• fresh herbs (parsley, chives, or cilantro), chopped

• salt and freshly ground black pepper

• mixed salad greens or baby spinach (for serving)

Directions

1. I prepare the hard‑boiled eggs and chop them into bite‑sized pieces.

2. I scoop the avocado into a bowl and mash it lightly with a fork, leaving some chunks for texture.

3. I stir in Greek yogurt (or mayo), a squeeze of lemon juice, and Dijon mustard until smooth and creamy.

4. I add chopped eggs, celery, onion, and optional tomatoes, gently folding everything together.

5. I season with salt, pepper, and fresh herbs, tasting and adjusting as needed.

6. I layer salad greens or spinach in serving bowls, then spoon the avocado‑egg mixture over the top.

7. I finish with an extra sprinkle of herbs and a drizzle of olive oil or extra lemon juice, if I like.

Servings and timing

This recipe makes about 2–3 serving bowls. Prep time is roughly 10 minutes (assuming eggs are already cooked), and assembly takes just a few more minutes—so I’m ready in under 15 minutes total.

Variations

• Spicy option: I add diced jalapeño or a pinch of cayenne for heat.

• Crunch factor: I mix in chopped cucumber, radish, or toasted pumpkin seeds.

• Herb makeover: I swap parsley for dill or basil depending on my mood.

• Protein boost: I stir in cooked bacon bits, smoked salmon, or grilled chicken.

• Vegan twist: I omit eggs and use chickpeas with mashed avocado for a plant-based version.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. I cover closely to prevent the avocado from browning—pressing plastic wrap directly onto the surface helps. I don’t reheat; I enjoy it cold, spoons straight from the bowl over more greens or on toast.

FAQs

What’s the best way to prevent avocado from browning?

I mash it with lemon juice and store the salad in an airtight container with plastic wrap pressed on top—that keeps it fresh and green.

Can I make the egg salad ahead of time?

Yes—I prep everything ahead and store it up to a day in the fridge. I assemble the bowls just before serving so the greens stay crisp.

Is Greek yogurt okay instead of mayo?

Absolutely. I love Greek yogurt for tang and creaminess. If I prefer richer flavor, I use full‑fat mayo or a mix of both.

How can I make this gluten-free or paleo-friendly?

It’s naturally gluten-free and paleo if I skip the yogurt or use compliant mayo. I just serve it over greens instead of toast.

What can I serve this with?

I enjoy it on top of greens, in a lettuce wrap, or scooped onto gluten-free bread or crackers for a light meal.

Conclusion

The Avocado Egg Salad Bowl is one of my favorite healthy, quick meals—I love how easily it comes together and how flexible it is. Creamy, nutritious, and full of fresh flavor, it’s perfect for a simple lunch or a relaxed dinner. I hope you enjoy this bowl as much as I do!