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+ servings
Creamy, light egg salad taken to a whole new level with avocado. Add in fresh chives and lemon juice for a new twist on a classic recipe!

Avocado Egg Salad

Course Appetizer, Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 3 eggs boiled
  • 1 avocado
  • 1 tablespoon mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chives
  • salt and pepper to taste


Instant Pot Boiled Eggs

  • Place eggs in Instant Pot on rack that came with the instant pot or steamer basket. Pour water into Instant Pot, put lid on and close vent. Press manual and set for 7 minutes. Once the timer goes off and the 7 minute cycle is up, carefully quick release pressure. Remove eggs from pot and in ice water bath for 5 minutes. 

Stove Top Boiled Eggs

  • In a large pot, place eggs and cover with cold water. Cook on medium high heat until water comes to a boil. Turn off heat, cover pot with lid and let sit for 13 minutes. Uncover, drain and rinse with cold water. Let eggs cool completely.

Avocado Egg Salad

  • Place eggs and avocado in a small bowl or on a plate and mash with fork. Drizzle with lemon juice and mix. Add mayonnaise, chives, salt and pepper. Mix well and serve.