Why You’ll Love Avocado Egg Salad Recipe
This mayo‑free version is perfect for people who prefer a lighter, health‑conscious twist on classic egg salad. The avocado adds creaminess and nutrients while keeping the texture rich and satisfying. It’s also super simple to make and versatile for different meal ideas — whether you want a quick snack, a sandwich filling, or a salad topping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 hard boiled eggs
2 ripe avocados
½ tsp onion powder
½ tsp ground mustard
¼ tsp cracked pepper
Sea salt to taste
Optional: crushed red pepper
Directions
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Hard boil your eggs, cool them, and peel the shells.
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Add the eggs, ripe avocados, onion powder, ground mustard, cracked pepper, sea salt, and optional crushed red pepper to a mixing bowl.
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Use a fork to mash and mix the ingredients together until creamy and well combined.
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Taste and adjust seasonings as needed.
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Serve immediately or keep chilled until ready to enjoy.
Servings and timing
Servings: 4
Prep time: About 10 minutes
Total time: 10 minutes
Variations
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Lemon zest and juice: Add a squeeze of lemon to brighten the flavor and help slow browning of the avocado.
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Herbs: Stir in chopped fresh herbs like dill, parsley or chives for extra freshness.
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Spice kick: Sprinkle in a pinch of paprika or cayenne for a little heat.
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Greek yogurt swap: For a tangier twist, mix in a couple of tablespoons of plain Greek yogurt.
Storage/Reheating
Keep leftover egg salad in an airtight container in the refrigerator for up to 1–2 days. Avocado‑based salads can brown over time, so squeeze a little lemon juice on top and press plastic wrap directly onto the surface before sealing to help keep it fresh longer. Serve cold — do not reheat.
FAQs
What makes this egg salad mayo‑free?
Instead of mayonnaise, this recipe uses ripe avocado to create a creamy texture.
Can I use less or more avocado?
Yes — adjust the amount of avocado based on how creamy you want the salad.
How do I boil eggs perfectly for egg salad?
Bring eggs to a boil, then cool in ice water before peeling to make them easier to remove from shells.
Can I add other veggies?
Yes — small diced celery, red onion, or bell pepper would add crunch.
How long will this salad keep in the fridge?
Up to 1–2 days when stored airtight; avocado may brown over time.
Can I make this ahead of time?
You can prep it a little ahead, but for best color and flavor serve within a few hours.
Can I use another seasoning?
Absolutely — mustard, paprika, dill, or lemon zest all make great additions.
Is this recipe healthy?
Yes — the avocado provides healthy fats and the salad is free of added mayo.
Can I serve this in a sandwich?
Yes — it’s great on whole grain bread, crackers, or lettuce wraps.
What can I serve with this salad?
Try it alongside fresh veggies, on toast, or with whole grain crackers.
Conclusion
This simple avocado egg salad offers a tasty mayo‑free alternative to classic egg salad. It’s quick to make, nutritious, and easily customized with your favorite flavors or add‑ins — perfect for lunches, snacks, or meal‑prep.
Avocado Egg Salad (Mayo‑Free Egg Salad)
This simple, mayo-free egg salad is made with creamy avocado, Greek yogurt, and fresh herbs for a healthier twist on the classic recipe. It’s quick to make, full of flavor, and perfect for sandwiches, lettuce wraps, or on its own.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
- Yield: 2-4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
- 6 hard boiled eggs, peeled and chopped
- 1 medium avocado
- 1/4 cup plain Greek yogurt
- 1/2 – 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon fresh chopped dill (or 1 teaspoon dried dill)
- Salt and pepper to taste
- Optional: green onion, mustard, everything bagel seasoning
Instructions
- In a medium bowl, mash the avocado and Greek yogurt together until smooth and creamy.
- Add the lemon juice, garlic powder, onion powder, and dill. Stir well to combine.
- Add the chopped hard-boiled eggs and gently mix until fully combined and coated in the mixture.
- Season with salt and pepper to taste. Add any optional ingredients like green onions, mustard, or seasoning.
- Serve on toast, in lettuce wraps, or as desired. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Adjust lemon juice to taste for extra brightness.
- Use a ripe avocado for best texture and flavor.
- You can customize the herbs and seasonings to your preference.
- Best enjoyed the same day due to the avocado browning over time.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 190mg
