Something about spring makes me crave recipes that have boiled eggs in them. My Easy Avocado Egg Salad is made with simple ingredients and is super quick to make. I have been making this delicious recipe since my kids were little and everyone still gets so excited when I make it.
I love making Easy Avocado Egg Salad for a simple weeknight dinner or also for lunch. Especially in the hot summer months when I don’t want to heat up my kitchen. My teenage girls come home for lunch often from high school and I like to surprise them with this sometimes too.
Your Grocery List
- Eggs
- Avocados
- Mayonnaise
- Dijon
- Red wine vinegar
- Chives
- Dill
- Pantry staples – curry powder, salt, pepper
- Bread for making sandwiches
The 5-4-5 Method to Boiling Eggs
I am not a fan of using my Instant Pot for anything except for one thing…boiling eggs. It’s literally the only reason I keep it! The eggs come out perfectly every time and most importantly, they peel SO easily! I started doing it a few years ago using the 5-5-5 method and found that the eggs turned out slightly overcooked. I took one minute off recently and it’s now my go-to method.
First, you don’t need a basket for the eggs. Just carefully place them on the bottom of the Instant Pot insert, then add about 1 to 1 1/2 cups water. Close lid then make sure it’s set on “sealing.”
Set to 5 minutes on manual. Once the timer ends, let it “naturally/slow release” for 4 minutes. Finally, completely release steam, remove insert, then set it in the sink (do this part quickly). Add a bunch of ice and water. Let it cool for 5 more minutes then they’re ready to peel. Perfect eggs every time!
How to Make Easy Avocado Egg Salad
The ingredients for Easy Avocado Egg Salad are very simple and you might have most of them on hand right now.
The sauce ingredients include mayonnaise, dijon mustard, red wine vinegar, curry powder salt, and pepper.
The day I made this, I didn’t have fresh chives or dill on hand so I used freeze dried. I absolutely love free dried herbs because they are far superior to basic dried and taste very similar to fresh. I always prefer fresh but in a pinch, use these (not sponsored I just love them)!
Add all of the ingredients for the sauce to a large bowl, then whisk to combine well. Taste and add more seasonings if desired.
Next, add six diced boiled eggs and 2 large diced avocados then mix well.
Enjoy right away on any kind of bread you prefer. We love sourdough with this! Easy Avocado Egg Salad only lasts for a day so devour quickly! Store leftovers in the refrigerator.
More Recipes Using Hard Boiled Eggs
Smoky Pimento Cheese Deviled Eggs
Easy Avocado Egg Salad
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1/8 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 6 hard boiled eggs, peeled and chopped
- 2 large avocados, pitted, peeled, and diced
Instructions
- In a large bowl, add mayonnaise, Dijon, red wine vinegar, curry, salt and pepper. Whisk to combine well. Stir in chives and dill.
- Add eggs and avocado then stir to combine. Serve on bread slices of choice for sandwiches.
- Keeps for about one day at most so enjoy right away!
Notes
- Freeze dried chives or dill can be used if fresh isn’t available. Fresh is much better though!
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