Easy Avocado Egg Salad

For a fresh take on the traditional egg salad, look no further than this Avocado Egg Salad recipe. Creamy avocado and hard-boiled eggs come together in a tangy mayonnaise dressing that's best served on crispy toasted sourdough bread.

Bring this dish to your next brunch or picnic in our Duraglass™ 2 Cup Glass Meal Prep Bowl. This container features a leak-proof lid and an extra thick silicone sleeve that protects the glass when you bring it on-the-go. 

Prep time: 15 minutes

Cook time: 0 minutes

Ready in: 15 minutes

Serves: 3 



  • 1 cup mayonnaise
  • 1 tablespoon chopped chives
  • 1/2 lemon, juiced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large avocados, peeled, pitted and finely diced
  • 8 hard-boiled eggs, roughly chopped
  • 1 small red onion, chopped
  • 1/4 cup fresh parsley leaves, for garnish
  • Sourdough bread, sliced and toasted, for serving


  1. In medium bowl, whisk together mayonnaise, chives, lemon juice, salt and pepper. Mix in
    avocado, eggs and red onion. Garnish with parsley
  2. Divide egg salad evenly between 3 prep containers. Serve with toasted bread.

Bon Appétit!

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