Avocado Egg Salad is a light lunch that's as healthy as it is delicious. Full of fresh ingredients and great flavor, this lunch recipe whips up in under 20 minutes! And best of all, it's perfectly creamy with absolutely no mayo!
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Why You'll Love This Avocado Egg Salad Recipe
Growing up, I was a big egg salad kid. My mom's egg salad recipe (that version also has olives!) is super simple, but it was one we could never resist. It was always a great lunch day when I got to have an egg salad sandwich!
But now that I'm older, I try to be a bit more conscious of what I'm eating, so when I can find small but still delicious substitutes for other less-nutritious ingredients, I am totally on board. Enter: avocado.
Made with deliciously creamy avocado, plenty of fresh herbs and lemon juice, this fresh take on a traditional egg salad recipe is a total winner! If I want to keep it extra light, I'll serve this in lettuce wraps like I do with my Italian Tuna Salad. Here’s what I love about it:
- Light but satisfying
- Super fresh and full of flavor
- Quick to make in under 20 minutes
- Great to use leftover hard boiled eggs
- A healthier option with no mayo added
Ingredient Information And Substitutions:
- Hard Boiled Eggs- I used large eggs for this recipe.
- Avocado- Hass avocados are my preferred option for this since they’re so widely available. You want them to be ripe so they are easy to mash up and make the perfect binder for egg salad without mayo.
- Fresh Dill- Dill is one of my favorite herbs to add a nice, fresh pop of flavor. Fresh is preferred but if using dried dill, you can use a heaping teaspoon.
- Vegetables- Chopped celery and scallions add a fantastic crunch. If you want a stronger onion flavor, use the green and white parts of the onions. If you prefer a more subdued onion flavor, stick with the green parts only.
- Lemon Juice- Adds the perfect tangy flavor to pull it all together and also helps keep the avocado from oxidizing and turning brown. Don’t skip this!
- Salt and Pepper- Kosher salt and ground black pepper round out the flavors of this delicious salad. As always, taste and add more if you feel it needs it.
How To Make No Mayo Egg Salad
Step 1: Prepare the eggs
Submerge eggs in a pot so the water comes up an inch over the tops of the eggs. Bring to a boil and once boiling reduce the heat to low and cover for 11-13 minutes.Plunge into an ice water bath to stop the cooking and once cool, peel and chop roughly.
Step 2: Prepare avocado
Peel and remove the pit from the avocado and then roughly chop. Drizzle with lemon juice and use a fork to mash it together until it’s almost fully mashed.
Step 4: Mix ingredients
Mix all ingredients with the avocado mixture in a large bowl until well combined. Serve immediately or cover and refrigerate until serving.
Frequently Asked Questions
Don't squeeze it with your fingers, you might bruise it. Instead, gently squeeze with your palm. It should be slightly firm with a little give but not mushy. If you remove the stem it should come off easily and be green underneath.
Place it in a brown paper bag on your counter overnight, that should help make it ripen quicker.
Using a ripe avocado helps tremendously. I also find the addition of the lemon juice adds just the right amount of moisture to make it nice and creamy.
Typically egg salad lasts for around 3-5 days covered in the refrigerator. This is best enjoyed right away, because the longer the avocado is exposed to oxygen, the more likely it is to turn brown. It's still delicious and edible just not as pretty.
The lemon juice will help delay the avocado from browning for about a day, but it will likely still brown over time. You can also store it in a bowl with plastic wrap pressed directly into the avocado egg salad so no oxygen is trapped underneath.
This particular recipe is super light and healthy. It's made with simple wholesome ingredients!
Tips For Making Avocado and Egg Salad
- Don't stress about peeling the eggs perfectly. You'll be chopping the eggs so they don't need to peel perfectly.
- Roughly chop the eggs to your liking. If you prefer the egg salad a bit chunkier, chop them slightly rougher. If you'd rather it be not as chunky, chop it a bit finer- just make sure you leave some texture because it will break down a bit more as you mix it.
- Add the lemon juice to the avocado and use a fork to mash the avocado so that it all combines. The lemon juice will help keep the avocado from turning brown.
- You can use dried dill in place of fresh, but reduce the amount to 1 heaping teaspoon because dried herbs tend to have a stronger flavor.
- Ingredients to prep ahead: Chop the celery, wash the scallions and hard boil and cool the eggs.
- Leftovers and Storage: This is best served right away, but it will last up to 3 days. To store, place in a bowl and cover with plastic wrap pressed into the egg salad so that the plastic is touching the entire top of the egg salad and no oxygen can get in. Store in the refrigerator and stir well when you’re ready to eat leftovers.
More Recipes Featuring Hard Boiled Eggs:
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Avocado Egg Salad
Equipment
- 1 mixing bowl
- 1 Spatula
- 1 chefs knife
- 1 cutting board
- measuring cups
- measuring spoons
Ingredients
- 6 large hard boiled eggs, cooled, peeled and roughly chopped
- 2 Tablespoons chopped fresh dill
- 2 tablespoons chopped scallions
- ½ cup chopped celery (about 2 ribs)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 medium ripe avocados, peeled and pit removed
- 1 lemon
Instructions
- Place eggs, dill, scallions, celery, salt and pepper into a large mixing bowl and stir to combine. Set aside.
- In a small bowl, place avocados. Squeeze the juice of one lemon onto the avocado and using a fork, mash it until it's mostly mashed with very few chunks.
- Add the avocado mixture into the mixing bowl and stir until everything is fully coated and combined.Serve immediately or refrigerate until serving.
Video
Notes
- Don't stress about peeling the eggs perfectly. You'll be chopping the eggs so they don't need to peel perfectly.
- Roughly chop the eggs to your liking. If you prefer the egg salad a bit chunkier, chop them slightly rougher. If you'd rather it be not as chunky, chop it a bit finer- just make sure you leave some texture because it will break down a bit more as you mix it.
- Add the lemon juice to the avocado and use a fork to mash the avocado so that it all combines. The lemon juice will help keep the avocado from turning brown.
- You can use dried dill in place of fresh, but reduce the amount to 1 heaping teaspoon because dried herbs tend to have a stronger flavor.
- Ingredients to prep ahead: Chop the celery, wash the scallions and hard boil and cool the eggs.
- Leftovers and Storage: This is best served right away, but it will last up to 3 days. To store, place in a bowl and cover with plastic wrap pressed into the egg salad so that the plastic is touching the entire top of the egg salad and no oxygen can get in. Store in the refrigerator and stir well when you’re ready to eat leftovers.
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