Avocado and Egg Salad Cups

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When I think about my style of cooking and eating, it’s generally uncomplicated. Too many steps and ingredients and I can quickly abandon a recipe. Don’t get me wrong, from time to time, it’s extremely rewarding tackling a complicated meal, but for the most part, I enjoy the simplicity of good ingredients.

Most of my ideas come to me when I’m not searching for them and am absorbed in something entirely different, such as playing pirate ship with my son. (Yes, I do that from time to time). Since I make a variation of avocado and egg nearly every day this was a natural to me. Put egg in avocado. Perfect. Since I’ve abandoned bread and the egg salad sandwich is out of the question, an avocado boat is a very nice alternative. I will take this any day over a slice of bread.

I always have hard boiled eggs on hand as well as avocado.  The only thing that may be a little time consuming is if you don’t have hard boiled eggs on hand. But I’ll provide the instructions below.

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avocado and egg salad cups

  • Prep time: 5-10 minutes

  • Cooking time 13 minutes

  • Serves 4


  • 4 chopped hard boiled eggs

  • 2 tbsp good mayo (I use this brand)

  • 1/2 tsp dry dill or fresh if you have it on hand (fresh always tastes better)

  • 1 tbsp finely chopped home made pickle or store bought

  • 1 tsp dijon mustard (I like this brand)

  • pinch salt

  • dash pepper

  • 1/4 tsp turmeric

  • 2 avocados


  • sauce pan

  • medium bowl

  • optional: egg slicer


Easy to peel eggs: Bring water to boil, add eggs gently with a strainer or something other than your bare hand. Cover and boil for 13 minutes. Place under cold, running water for a minute. Once the eggs are cool enough to handle, peel under cold water and set aside to further cool. This method will give you easy to peel eggs every time!

In a medium bowl, combine, mayo, mustard, dill, chopped pickle, salt, pepper and turmeric.

If you haven’t chopped your eggs yet, do so and add them to the bowl and incorporate well with the mayo mixture.

Cut your avocado in half and using a knife carefully remove the pit. Using a spoon, gently scoop the avocado flesh out and set on a plate. (Tip: To ensure that your avocado stays nice and green, feel free to use a few drops of lemon and gently rub over the avocado)

To assemble, scoop some of the egg salad on the avocado. You can serve it over greens or with fresh tomatoes.

Avocado and egg salad cups on plate


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1 Comment

  • Reply
    Carol Little R.H. @studiobotanica
    May 29, 2018 at 1:32 pm

    This is how I make my egg salad! Yes. Always fresh dill if possible. I enjoyed some yesterday. Now.. I am inspired to make again asap with this wonderful presentation. Will also make a lovely lunch option when a friend drops by!
    Thanks Daniela!

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