Avocado Egg Salad with Cherry Tomatoes Recipe

You know those recipes that just make you feel instantly happy and nourished? Well, friends, today I’m bringing you a truly luscious, bright, and unbelievably creamy salad that is guaranteed to be your new go-to lunch. This Avocado Egg Salad with Cherry Tomatoes takes everything you love about classic egg salad and turns the volume way up, swapping heavy mayo for creamy avocado (with an optional touch of Greek yogurt or mayo, if you like!). It’s packed with healthy fats, bright pops of flavor from sweet tomatoes and sharp red onion, and is ready in a snap. Trust me, you’re going to want to double this batch—it’s a game-changer!

Why You’ll Love This Recipe

• It’s the Creamiest Ever (No Heavy Cream!): The creamy base comes from ripe, healthy avocado, giving you that silky texture you crave without the need for tons of mayonnaise.
• A Burst of Freshness: We’re adding sweet little cherry tomatoes and vibrant red onion for beautiful color and a super fresh, zesty flavor in every bite.
• Quick & Easy Lunch Staple: From start to finish, this whole meal is ready in about 25 minutes, making it the perfect no-fuss option for meal prepping or a quick weekend lunch.

Ingredients

All you need for this incredible Avocado Egg Salad are simple, fresh ingredients! Yes, it’s that easy. But first, gather up these essentials:

• Large Eggs: Our hearty, protein-packed base! Make sure to get them perfectly hard-boiled—no runny yolks here!
• Ripe Avocados: The key to that velvety smooth texture. They replace much of the traditional creamy binder, bringing in healthy fats and a gorgeous green hue.
• Cherry Tomatoes: These sweet little jewels provide a lovely burst of acid and texture, cutting through the richness of the avocado and egg.
• Red Onion: Adds a needed savory punch and a subtle, satisfying bite. Finely chop it to disperse the flavor evenly.
• Lemon Juice: Don’t skip this! It’s essential for brightening the flavor and, most importantly, keeping that beautiful avocado from turning brown.
• Greek Yogurt or Mayonnaise: This is your customizable binder. Use yogurt for a lighter, tangier profile, or a dollop of mayo for a more classic flavor.
• Dijon Mustard: A little secret ingredient that adds depth and a subtle, zesty kick.
• Salt and Black Pepper: Season generously! We want to make sure all those incredible flavors really sing.
• Fresh Dill or Parsley: This is your final flourish! Fresh herbs bring a vibrant, earthy note that really completes the salad. Dill is a personal favorite, but parsley works beautifully too.

Note: The exact ingredients with measurements and quantities will be right under the article in the recipe card!

How to Make the Avocado Egg Salad

Step 1: Cook and Chill the Eggs

Place your eggs in a saucepan and cover them with water. Bring the water to a full, rolling boil over medium-high heat, then reduce the heat to a simmer and cook for 9-10 minutes. Once done, immediately move the eggs to an ice bath (a bowl of cold water and ice) to stop the cooking process. This is crucial for easy peeling! Let them cool completely before peeling and roughly chopping them into small, manageable pieces.

Step 2: Combine the Main Players

In a large mixing bowl, gently toss together your chopped hard-boiled eggs, the creamy diced avocados, the bright cherry tomato halves, and the finely chopped red onion.

Step 3: Whisk Up the Dreamy Dressing

Grab a smaller bowl and whisk together your flavor-boosting liquids: the lemon juice, the Greek yogurt or mayo, the Dijon mustard, and a generous pinch of salt and pepper. Make sure it’s fully combined so you get that lovely tanginess throughout.

Step 4: Gently Fold and Finish

Pour the dressing mixture over the ingredients in the large bowl. Now, here’s the key: use a spatula and gently fold everything together. We want a creamy salad, not guacamole, so take care not to mash the eggs or the avocado too much. Finally, sprinkle in your chopped fresh dill or parsley for a last burst of color and aroma.

Step 5: Serve and Savor

Serve immediately! This salad is delicious on its own, nestled inside a sandwich, or simply spooned over crisp lettuce leaves.

Pro Tips for Making the Recipe

• Peeling Perfect Eggs: For the easiest peeling, start with eggs that are about a week old, and don’t skip that ice bath after boiling. Tapping the egg all over to crackle the shell before peeling under running water can also work wonders!
• Avocado Selection is Key: Make sure your avocados are perfectly ripe—soft but not mushy. A firm avocado won’t mash up nicely, and a mushy one will turn into paste.
• Use the Lemon Juice Immediately: Add the lemon juice (or lime juice) to your dressing right before combining it with the avocado. The acidity helps to preserve the bright green color of the avocado for longer.

How to Serve

This Avocado Egg Salad is a total chameleon! Here are my favorite ways to enjoy this vibrant creation:

• Classic Comfort: Serve it on your favorite toasted whole grain bread or a fluffy croissant for a next-level sandwich.
• Low-Carb & Fresh: Scoop a generous portion over a bed of crisp romaine or butter lettuce leaves for a light, satisfying lunch.
• Dipping Delight: Use it as a dip! It’s fantastic served alongside salty tortilla chips, sliced cucumbers, or your favorite raw veggies.

Make Ahead and Storage

Storing Leftovers

Because of the avocado, this salad is truly best enjoyed the day it’s made. However, you can store leftovers in an airtight container in the fridge for up to 2 days. Be aware that the color may oxidize slightly, but the flavor will still be delicious.

Freezing

I highly recommend not freezing this recipe. Hard-boiled eggs and avocado both get very watery and have a textural breakdown when thawed, which would ruin that beautiful creaminess.

Reheating

No need to reheat! This is a salad that is meant to be eaten chilled, straight from the fridge. Give it a quick stir before serving to redistribute any liquid that may have settled.

FAQs

Can I skip the Greek yogurt or mayonnaise and just use the avocado?

Absolutely! The avocado is the main binding ingredient in this recipe and provides the bulk of the creaminess. If you want a 100% mayo-free egg salad, you can easily omit the yogurt or mayonnaise. You might want to slightly increase the amount of lemon juice and Dijon mustard to ensure the flavor is still nice and zesty. Give it a taste test before serving to make sure it’s perfectly seasoned.

How can I prevent the avocado from turning brown in the leftovers?

The secret weapon here is the lemon juice. By including a full tablespoon in the dressing and gently folding it in, you’re coating the avocado and slowing down the oxidation process. To give your leftovers the best chance, press a piece of plastic wrap directly onto the surface of the salad inside the container before sealing the lid. This limits the salad’s exposure to air and keeps it greener longer.

Can I use a different type of onion in this recipe?

Yes, you can certainly experiment with other onions! Finely chopped chives or green onions (scallions) are wonderful substitutes that offer a milder, more delicate onion flavor and a gorgeous green color. If you only have white or yellow onion, you can use a small amount, but I’d suggest rinsing it briefly under cold water after chopping to remove some of the intense pungency.

What’s the best way to make this into a heartier meal?

If you want to beef up this salad, there are a few simple ways to do it! You could mix in some extra protein like a few tablespoons of cooked, crumbled bacon for a smoky flavor, or add a handful of chopped nuts or seeds (like almonds or sunflower seeds) for a satisfying crunch. Alternatively, you can always serve it on a piece of thick, toasted artisan bread or scoop it into a whole wheat pita pocket alongside some fresh greens.