Avocado Egg Salad

Avocado Egg Salad

This avocado egg salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives.
Course Main
Cuisine American
Prep Time 10 minutes
Servings 4 servings
Author Mike


  • 3 large eggs boiled, shelled, chopped
  • 1 large avocado seed removed, chopped
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon chives can substitute 1/2 teaspoon dried
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 large croissants


  • Place eggs and avocado into a medium bowl and mash lightly with a fork or potato masher.
  • Add all but the croissants and mix.
  • Cut croissants in half lengthwise. Divide egg mixture between bread and serve.