Avocado Cucumber Egg Salad
Why You’ll Love Creative Egg Salad Recipe
If you love a classic egg salad but want something fresh and a little lighter, this version is going to become your new favorite. The avocado adds natural creaminess, while cucumber brings a refreshing crunch that balances every bite:
- It’s creamy without being heavy (thanks to avocado).
- Has a pleasant fresh and crunchy texture from cucumber.
- Easy to make ahead (with a few tips!)
- Perfect for sandwiches, lettuce wraps, or meal prep.
- It’s also naturally gluten-free.
Table of Contents
Ingredient Notes & Helpful Tips
Here’s what you’ll need, plus how to get the best results from each ingredient:
- Eggs – Use large eggs, hard-boiled and cooled. Tip: overcooking eggs can cause a green ring, so follow the method below for perfect results.
- Avocado – Choose a ripe but firm avocado (it should yield slightly when pressed). Too soft will result in a mushy salad. Too firm will get no creaminess and a hard avocado texture.
- Cucumber – it’s best to use English cucumber but regular cucumber will work too. Removing seeds prevents excess moisture and keeps the salad from getting watery.
- Mayonnaise – adds classic egg salad flavor and creaminess. You can adjust amount depending on how creamy you like it and always use your favorite brand.
- Paprika – Adds subtle warmth and depth. Don’t skip it, it really elevates the flavor.
How To Make Avocado Cucumber Egg Salad
Step 1: Make Hard Boiled Eggs.
Bring water to a boil, then gently add eggs. Cover and boil over about medium heat for 10-12 minutes. Drain and shock with cold water either under running tap or in an ice bath. Let eggs cool in cold water. Cool eggs in cold water, then peel and dice.
Helpful Tip: This method creates tender whites and creamy yolks without overcooking.
Step 2: Prep the Vegetables.
Peel cucumber (unless using English cucumber, then you don’t need to peel it). Slice in half lengthwise, and scoop out seeds. Dice into small, even pieces. Removing the seeds keeps your egg salad crisp, not watery.
Step 3: Prepare the Avocado.
Cut avocado in half, remove pit. Score into cubes while still in the skin, then scoop out. Tip: Add avocado last to keep it from getting overly mashed.
Step 4: Combine Everything.
In a bowl, add diced eggs, cucumber, avocado, mayo, paprika, and salt. Gently fold everything together until just combined. Important: don’t overmix, this keeps texture nice and chunky.
Serving Ideas
This egg salad is incredibly versatile:
- Make it into a sandwich on soft rolls ( like Kings Hawaiian or Brioche).
- Stuffed into pita bread.
- Wrapped in lettuce for a low-carb option.
- Make a tortilla wrap with some veggies.
- Served with crackers.
- As a side dish for lunch or potlucks.
Tips for Best Results
- Add avocado right before serving for best color and texture.
- Chill before serving for 30-60 minutes for better flavor.
- Use a gentle fold to keep ingredients intact.
- Taste and adjust salt at the end.
Variations & Substitutions
- Add diced red onion or green onion for extra flavor.
- Swap mayo for Greek yogurt for a lighter option.
- Add a squeeze of lemon juice to help prevent avocado browning and add a tangy flavor.
- Add some fresh herbs like dill or parsley.
Make Ahead and Storage Tips
Make Ahead: this avocado cucumber egg salad can be partially prepped ahead of time, but because of the avocado, a couple of simple tricks will help keep it at its best.
- Hard boil the eggs up to 3-4 days ahead.
- You can mix everything BUT cucumber and avocado a day or two ahead.
- It’s best to add cucumber and avocado right before serving so salad is not watery.
Store leftovers in an airtight container in the fridge for up to 1 day (best fresh due to avocado). Press plastic wrap directly onto the surface to reduce browning. Stir before serving
Recipe FAQs
Yes, but for best results, add avocado and cucumber right before serving to prevent browning and excess liquids.
Add a little lemon juice and minimize air exposure.
You can reduce it or replace it with Greek yogurt or sour cream. Note there will be a taste difference!
More Egg Recipes You Might Like
Bacon and Green Onion Egg Salad
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Avocado Cucumber Egg Salad Recipe
Ingredients
- 6 eggs hard boiled
- 1 cucumber*
- 1 lg avocado
- 1/4 cup mayo
- 1/2 tsp paprika
- Salt
Instructions
Hard boiled eggs:
- Bring water to boil in a medium pot (enough to cover the eggs). Add eggs carefully, using a large spoon, so you don't crack the eggs. Lower the heat to slightly below medium, cover the pot with a lid and boil for 10-12 minutes.
- When time is up, drain off the hot water and let the eggs sit under cold running water in the pot until cooled. (Or, you can prepare an ice bath and transfer the eggs into it until cooled.)
Prepare Egg Salad:
- Peel and dice hard boiled eggs. Add them to a mixing bowl.
- Peel cucumber*, cut it in half lengthwise and scoop out the seeded center, leaving just the outer meat. Dice the cucumber and add it to the eggs.
- Cut avocado in half. Take out the pit and gently cut avocado meat lengthwise, then width-wise, not cutting through the avocado skin. Gently peel avocado skin off the meat and add avocado cubes to the mixing bowl. (You can also use a large spoon to scoop out diced avocado meat from the skin.)
- Add paprika, salt and mayo. Very gently, fold the salad, mixing all ingredients until combined.
Notes
Nutrition
Would you like to save this recipe?
We'll email this post recipe to you, so you can come back to it later!
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
How far ahead can this be made, due to the advacado?
How much is a serving?
Hi Kacey!
It’s about a cup I believe.
What is the nutritional values on this recipe?
Hi Libbi!
I will add this right now so come back when you get the reply and check it out 🙂
Some great looking stuff there. Just ordered some avocados straight from the grower and have access to the best fresh laid eggs. The lady feeds the hens on chopped banana plant
Great, you will have one fresh and tasty dish then! It’s the best to get it right from the farmers 🙂
Made this today and it was delish! Will definitely make again, kids loved it too! Thank you!
Thank you, Susan. I’m glad you and your family enjoyed it!
Looks and sounds delicious, can’t wait to try it….
Thank you, Kylady!
Me 2