Egg salad has long been a quick, versatile meal for lunches and snacks. Loved for its creamy texture and satisfying flavor, it’s a protein-rich option ideal for busy days. This avocado Tajín egg salad elevates the classic with a tangy kick and extra creaminess from avocado’s healthy fats. It’s perfect for sandwiches, wraps, or as a dip. Quick to make and great for meal prep, it stays fresh for days. Customizable with herbs, veggies, or cheese, this simple recipe delivers bold flavors that work for breakfast, lunch, or a light dinner. Once you try it, you’ll come back
Table of contents
Why You’ll Love This Avocado Tajín Egg Salad
- Quick and easy: Ready in under 10 minutes, perfect for busy days.
- Four simple ingredients: No fuss, just maximum flavor.
- High in protein: Keeps you full and energized throughout the day.
- Creamy and zesty: The avocado adds richness while Tajín provides a vibrant, tangy heat.
- Versatile: Enjoy it on bread, in tortillas, lettuce wraps, or with tortilla chips.
For another quick and protein-packed option, check out our Dill Egg Salad Recipe for a fresh herb twist.
Ingredients

Servings: 4 | Prep Time: 10 minutes | Total Time: 10 minutes
- 6 large eggs, hard-boiled
- 1 large avocado, diced
- 1/4 cup mayonnaise (or substitute with Greek yogurt)
- 1 1/2 teaspoons Tajín (plus extra for garnish)
- Optional add-ins:
- 1 chopped scallion or red onion for extra crunch
- Fresh cilantro or parsley for added freshness
- Lime juice for more citrus zing
- Tortilla chips or bread for serving
Equipment
- Medium mixing bowl
- Fork or potato masher
- Knife and cutting board
- Measuring spoons
Step-by-Step Instructions
Step 1: Hard-Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Immediately transfer the eggs to an ice bath to cool before peeling.
Step 2: Prepare the Avocado
Halve the avocado, remove the pit, and dice the flesh. Scoop out the avocado into a mixing bowl. Mash about a quarter of it to create a creamy base while keeping some chunks for texture.
Step 3: Mix the Dressing
Add mayonnaise and Tajín to the mashed avocado. Stir until combined. Adjust the Tajín to your taste preference—add more for extra heat and tang.
Step 4: Combine the Ingredients
Chop the hard-boiled eggs and fold them into the avocado mixture. Stir gently to keep some egg pieces intact. If using optional add-ins, mix them in now.
Step 5: Serve and Enjoy
Serve immediately or chill for 10 minutes to let the flavors meld. Garnish with an extra sprinkle of Tajín and fresh herbs if desired.
Looking for more quick breakfast ideas? Try our Avocado Toast with Poached Egg for a satisfying morning meal.
Serving Suggestions
- Classic sandwich: Spread between slices of your favorite bread.
- Open-faced toast: Top sourdough with the egg salad and extra Tajín.
- Lettuce wraps: Spoon into romaine leaves for a low-carb option.
- Tortilla wraps: Roll into a tortilla with greens for a grab-and-go lunch.
- Dip: Pair with tortilla chips or crackers.
- Topped with extras: Add sliced radishes or cucumber for extra crunch.
Nutritional Benefits
- High in protein to keep you full longer.
- Healthy fats from avocado and eggs.
- Low in carbohydrates, perfect for low-carb or keto diets.
- Rich in vitamins A, D, and B12 from the eggs and avocado.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Avocado browning: To slow browning, press plastic wrap directly onto the egg salad surface.
- Meal prep: Make ahead for easy lunches or snacks during the week.
Flavor Variations and Add-Ins
- Spicy: Add hot sauce or chopped jalapeños.
- Herby: Stir in fresh cilantro, chives, or parsley.
- Tangy: Squeeze in fresh lime juice or add pickled jalapeños.
- Cheesy: Top with crumbled feta or shredded cheddar.
- Crunchy: Mix in diced cucumber or celery.
Tips for the Best Egg Salad
- Cool eggs completely before mixing to avoid a watery texture.
- Adjust Tajín to your preferred heat level.
- Mash some avocado for creaminess but leave chunks for texture.
- Fresh herbs elevate the flavor and presentation.
- Use high-quality mayonnaise for the creamiest result.
Frequently Asked Questions
How long does egg salad last?
Egg salad stays fresh in the refrigerator for up to three days in an airtight container.
Can I make this without mayonnaise?
Yes! Use Greek yogurt, mashed avocado alone, or hummus for a mayo-free version.
How do I keep the avocado from browning?
Press plastic wrap onto the surface of the egg salad or add a splash of lime juice.
Is this recipe suitable for meal prep?
Absolutely! Prepare it ahead for quick lunches or snacks throughout the week.
Can I make it spicier?
Yes, add extra Tajín, cayenne pepper, or chopped fresh chilies for more heat.
Ready to Upgrade Your Lunch Game?
This creamy avocado Tajín egg salad offers the perfect balance of creaminess, tanginess, and just the right amount of heat. With minimal ingredients and prep time, it’s a flavorful option for any meal. Whether you enjoy it in a sandwich, wrap, or as a dip, this recipe will quickly become a favorite in your kitchen.

Looking for more meal ideas? Try our refreshing Dill Egg Salad Recipe or our satisfying Avocado Toast with Poached Egg for more quick and healthy recipes.
If you love this recipe, pin it on Pinterest and share it with friends!
PrintCreamy Avocado Tajín Egg Salad
Take your egg salad game to the next level with this Creamy Avocado Tajín Egg Salad! 🥑🥚 Ready in under 10 minutes, this zesty, protein-packed meal features creamy avocado, hard-boiled eggs, and a citrusy kick from Tajín. Perfect for sandwiches, wraps, or as a dip, it’s a quick, nutritious option ideal for meal prep or a fast lunch. With healthy fats, protein, and vibrant flavors, this egg salad will quickly become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Lunch, Snack
- Method: Mixing
- Cuisine: American, Mexican-Inspired
Ingredients
- 6 large eggs, hard-boiled
- 1 large avocado, diced
- ¼ cup mayonnaise (or Greek yogurt)
- 1½ teaspoons Tajín (plus extra for garnish)
- Optional Add-Ins:
- 1 chopped scallion or red onion
- Fresh cilantro or parsley
- 1 tablespoon lime juice
- Tortilla chips or bread for serving
Instructions
- Hard-Boil the Eggs: Place eggs in a saucepan with cold water. Bring to a boil, reduce heat, and simmer for 9-10 minutes. Transfer to an ice bath to cool before peeling.
- Prepare the Avocado: Halve, pit, and dice the avocado. In a medium mixing bowl, mash a quarter of it for creaminess, leaving some chunks for texture.
- Make the Dressing: Add mayonnaise and Tajín to the mashed avocado. Stir until combined, adjusting Tajín to your taste.
- Combine Ingredients: Chop hard-boiled eggs and fold into the avocado mixture. Gently mix to keep some egg pieces intact. Add optional ingredients if desired.
- Serve: Garnish with extra Tajín and fresh herbs. Enjoy immediately or chill for 10 minutes to let flavors meld.
Notes
Store leftovers in an airtight container for up to 3 days. Press plastic wrap directly onto the egg salad surface to prevent avocado browning. For a spicier version, add extra Tajín or chopped jalapeños. Perfect for sandwiches, lettuce wraps, or dipping with tortilla chips!
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 190mg
Keywords: avocado egg salad, tajín egg salad, quick lunch, high protein meal, healthy egg salad