Avocado Cucumber Egg Salad Recipe

5 from 2 votes

This avocado cucumber egg salad is a creamy, fresh twist on a classic egg salad recipe, made with smooth avocado, crisp cucumber, and perfectly cooked eggs. It’s light, flavorful, and ready in just 30 minutes. Perfect for sandwiches, wraps, or a quick protein-packed lunch.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, dinner, lunch, Salad

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings:

Calories: 373kcal

Author: Lyuba Brooke

Ingredients

6 eggs hard boiled
1 cucumber*
1 lg avocado
1/4 cup mayo
1/2 tsp paprika
Salt

US Customary - Metric

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

Try English cucumber: English cucumbers have much thinner skin so you don't need to peel the cucumber and it will provide a nice crisp.

Nutrition