A creamy Quick 4 Ingredient Egg Salad made with eggs, avocado, mayo, and Tajín for a fast, flavorful lunch or snack.

It’s funny how this Quick 4 Ingredient Egg Salad became a thing for me. I didn’t grow up eating egg salad. My family was more into big, loud, saucy dishes that took forever — the kind where someone’s yelling “Did you stir the pot?!” from across the house. But this recipe? This happened on one of those weird days where everything felt slightly off-kilter, and for whatever reason, the only foods in my kitchen were six hard-boiled eggs, an avocado that looked… fine-ish, and a half-empty jar of mayo I keep forgetting to replace.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

It was one of those afternoons where you open the fridge three times hoping new food magically appears. You know those days? I’d just come home from a ridiculously long grocery run (where I somehow bought lots of snacks but nothing useful), and I was too tired to even think straight. I was also remembering this random picnic I went on years ago — you ever have those moments where a tiny memory floats up for no reason? — and someone had brought an egg salad that I remember thinking was “way too fancy for a park,” even though it was literally just egg salad with paprika sprinkled on top like confetti.

Anyway. That little memory mixed with the ingredients staring at me, and, honestly, a sprinkle of exhaustion, pushed me into making my own version. A Quick 4 Ingredient Egg Salad that took maybe five minutes but tasted like I actually cared about myself that day. Everything about it felt like a tiny sigh of relief. Kind of comforting. Kind of nostalgic. But also very… me.

Here’s a quick peek at what’s inside:

Why You’ll Love This Quick 4 Ingredient Egg Salad Recipe?

Here’s the thing about this Quick 4 Ingredient Egg Salad: it shouldn’t be this good. I know that sounds dramatic, but it really does feel like cheating when something this quick tastes like something you’d actually serve to company. It’s creamy without being boring, the avocado gives it this mellow smoothness that somehow feels “grown up,” and then the Tajín hits you with that tiny spark like, “hello, I’m here too.”

And it’s not perfect — which I love. Some days it turns out a little chunkier, other days it’s extra creamy because the avocado was super ripe, and sometimes I get heavy-handed with the Tajín (usually on days when life feels extra chaotic). But that’s the beauty of this Quick 4 Ingredient Egg Salad: it changes with you. It adapts. It forgives you. And honestly, how many recipes do that?

Ingredient Notes:

Let me walk you through the four ingredients like we’re just chatting in your kitchen, because each one pulls more weight than you’d expect.

Hard-Boiled Eggs: Six of them. If peeling eggs makes you question your entire existence (relatable), try peeling them under running water. Or do that shake-in-a-container trick. Life-changing.
Avocado: The avocado is basically the moisturizer of this recipe — it makes everything soft, creamy, and glowy. A slightly bruised avocado works too; this recipe isn’t judgmental.
Mayonnaise: Just enough to bring the whole Quick 4 Ingredient Egg Salad together. It gives that traditional richness egg salads always have, but the avocado keeps it from feeling too heavy.
Tajín: I feel like Tajín deserves a whole speech. It’s bright, a little spicy, a little sour, and somehow ties everything together like it was born for this moment. If you’ve never used it in egg salad before… oh wow, you’re in for something.

How To Make Quick 4 Ingredient Egg Salad?

Even though this recipe is simple, let me walk through it the way I would if you were standing next to me, maybe leaning against the counter with a cup of coffee and asking, “Wait, do I mash it first?”

Step 1. Chop the eggs

Once your eggs are boiled and peeled, chop them into small pieces. Don’t worry about perfect cubes — honestly, the imperfect ones catch more of the dressing anyway. And if a piece rolls off the cutting board? That’s just part of the experience.

Step 2. Dice and mash the avocado

Cut the avocado in half, twist it open, and carve little cubes into it with your knife. Scoop them into the bowl. Mash about a quarter of those cubes separately — that becomes your creamy “base.” Kind of like the glue of the Quick 4 Ingredient Egg Salad.

Step 3. Mix the creamy base

Add the mayo and Tajín to the mashed avocado. Stir it until it looks smooth-ish. I never mix it perfectly smooth, because a little texture makes the final result feel more homemade.

Step 4. Fold everything together

Pour that creamy avocado mixture onto your eggs and avocado cubes. Gently fold it all together. If you stir too hard, the eggs break down too much — unless you like it that way, which honestly is totally fine too.

Step 5. Taste and adjust

This step is where the magic happens. Taste it. Then decide if you want more Tajín. Or maybe more mayo. Or maybe you just want to spoon half of it into your mouth before you even grab a plate. No wrong answers here.

Storage Options:

Here’s the honest truth: because there’s avocado in it, this Quick 4 Ingredient Egg Salad doesn’t store super well. Avocado has that whole “turn brown and dramatic” personality. If you have to save it, press plastic wrap directly against the surface so less air gets in, then refrigerate for up to 24 hours. But really, it’s best eaten fresh. And honestly, I’ve never had leftovers long enough for it to matter.

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Variations and Substitutions:

This Quick 4 Ingredient Egg Salad is like that easy-going friend who’s down for anything. Try these twists if you’re feeling creative or just want to use what you already have:

Add chopped celery for crunch (some people call it “essential”; I call it optional).
Stir in chopped pickles for tang.
Swap the mayo for Greek yogurt if you’re in that phase where you’re trying to “be good.”
Add smoked paprika or cayenne if you want more heat.
Throw in fresh herbs like dill or chives if you’re feeling fancy.
Skip the mayo entirely and use more avocado for a lighter version.

It’s your salad — make it how you feel.

What to Serve with Quick 4 Ingredient Egg Salad?

This recipe works with pretty much everything. Some of my favorites:

Toast or a crusty piece of bread
Crackers (Ritz is elite)
Croissants, because why not bring a little luxury to your day
Lettuce wraps if you’re pretending to be “light and fresh”
Pita bread
Or, truly, a spoon

The Quick 4 Ingredient Egg Salad doesn’t need much — it kind of shines on its own.

Frequently Asked Questions:

Can I make this ahead for tomorrow?
You can, but the avocado will darken a bit. Still tastes good though. Just press plastic wrap onto the surface.

Do I have to use Tajín?
Nope. But should you? Absolutely. It adds that little spark.

Can I use store-bought boiled eggs?
Yep. No one will know. And honestly, I won’t tell.

If you try this Quick 4 Ingredient Egg Salad, you have to tell me how it turned out — especially if you tweak it or accidentally create your own version. Isn’t it wild how the simplest recipes sneak their way into your regular rotation? I can’t wait to hear what you think!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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