Avocado Egg Salad [No Mayo!]
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This avocado egg salad is a delicious twist on classic egg salad – without the mayo! Made with hard boiled eggs, avocado, greek yogurt, veggies and fresh herbs, you won’t miss your boring old egg salad recipe after trying this!
One of my most popular recipes is this Avocado Tuna Salad – and for good reason! It’s easy, uses simple ingredients and helps you get lunch on the table in under 10 minutes.
And after all these years I realized it was due time I share my avocado egg salad recipe. It is equally as simple and easy and packed full of healthy ingredients. It also tends to be a favorite with those who don’t like mayonnaise!
I typically like to use a combo of both greek yogurt and creamy avocado in place of mayo because it gives it the best consistency with all those beneficial fats from avocado. Honestly, this is the best healthy avocado egg salad but it doesn’t skimp on flavor!
Ingredients Needed:
- Avocado – be sure to grab ripe avocados. You’ll remove the skin and scoop out the flesh before mashing with the back of a fork.
- Eggs – See instructions below on how to hard boil your eggs.
- Greek Yogurt – if you don’t eat dairy you can use a dairy-free yogurt in place of Greek yogurt. You could also omit and just use another ripe avocado.
- Green Onions – these add a nice texture and flavor to your egg salad. You could also use red onion in place of green.
- Celery – for crunch!
- Fresh Dill – if you don’t like dill, feel free to replace with chives or fresh parsley.
- Lemon – juice a fresh lemon if possible! This helps to keep the avocado egg salad from browning but also brings a nice zest to the recipe.
- Dijon Mustard – tangy mustard pairs perfectly with egg salad. You can replace with a different mustard, if desired.
- Sea Salt + Black Pepper – add more or less to taste. Feel free to decrease salt if you’re concerned about sodium levels.
How to Cook Hard Boiled Eggs [Two Ways]
You have several options on how to hard boil your eggs. I prefer the Instant Pot but the stove top method also works great!
Stove Top: In a large saucepan, bring water to a boil over high heat. You should have enough water to cover the eggs by about an inch. Turn heat down to low and using a ladle gently lower your eggs into the pot. Turn the heat back up to high. Cook eggs for 12 minutes for hard boiled. Immediately remove eggs and place into a large bowl with cold water and ice (ice bath) for 5-10 minutes. Remove eggs from ice bath and peel them to remove the hard outer shell.
Instant Pot: Place the steamer basket into your Instant Pot and lay eggs on top. Pour in 1 cup of water. Seal lid and pressure cook on High for 5 minutes for hard boiled. Quick release steam. Immediately remove eggs and place into a large bowl with cold water and ice (ice bath) for 5-10 minutes. Remove eggs from ice bath and peel them to remove the hard outer shell.
How to Make Avocado Egg Salad
STEP 1: MASH AVOCADO
To a large bowl add your avocado and mash with the back of a spoon until mostly smooth (feel free to leave more chunks if you prefer).
STEP 2: STIR IN ALL INGREDIENTS
With a wooden spoon, stir in hard boiled eggs, Greek yogurt, green onions, celery, and fresh dill. Mix to combine. If desired break up eggs a little bit more with back of fork. Mix in lemon juice, Dijon mustard and salt and pepper to taste. Serve!
How to Serve Egg Salad
The sky is truly the limit when it comes to serving avocado egg salad. From sandwiches to lettuce wraps or simply on its own, feel free to get creative with serving! Here are some ideas
- On Bread – Serve this avocado egg salad recipe on toast. Feel free to use gluten-free bread if you’re gluten free.
- In a Wrap – You can use a classic sandwich wrap of a low carb option
- In a Lettuce Wrap – if you’re paleo or decreasing your carbohydrates, lettuce wraps are always a great idea!
- On Crackers – if you’re in a pinch or have no fresh bread of wraps around, serve on crackers
- On a Salad – add to a bed of your favorite greens.
Storage Instructions
This avocado egg salad is served best fresh but you can store leftovers in an airtight container in the fridge for up to 2 days.
Note: This avocado egg salad is likely to brown in the fridge. It isn’t perfect but one way to prevent some browning is to place a piece of plastic wrap directly over the egg salad before sealing the top. Preventing oxidation is the key to keeping your avocados green.
More Lunch Salad Recipes
Avocado Egg Salad
This avocado egg salad recipe is a delicious twist on classic egg salad made with hard boiled eggs, avocado, greek yogurt, veggies and fresh herbs. You won’t miss your boring old egg salad recipe after trying this!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: Mix
- Diet: Gluten Free
- 1 large ripe avocado, pitted and peeled (or 2 small)
- 6 hardboiled eggs, peeled and chopped
- 1/2 cup plain Greek yogurt
- 3 green onions, chopped
- 2 celery ribs, chopped
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 1/2 tsp Dijon mustard
- salt and pepper, to taste
- To a large bowl add your avocado and mash with the back of a spoon until mostly smooth (feel free to leave more chunks if you prefer).
- With a spoon, stir in hard boiled eggs, Greek yogurt, green onions, celery, and fresh dill. Mix to combine. If desired break up eggs a little bit more with back of fork.
- Mix in lemon juice, Dijon mustard and salt and pepper to taste.
- Serve on bread, salad, crackers or as is. See instructions above for storage.
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