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    The Life Jolie » Main/Entree » Avocado Egg Salad

    Avocado Egg Salad

    Published: Apr 10, 2023 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Jump to Video Print Recipe
    Avocado Egg Salad is a light lunch that's as healthy as it is delicious. Full of fresh ingredients and great flavor, this is a lunch recipe that's great on a sandwich or served on a bed of lettuce. And best of all, it's perfectly creamy without mayonnaise- that's right, absolutely no mayo!

    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!

    An avocado egg salad sandwich on a plate with the top of the sandwich off so you can see the egg salad
    Jump to:
    • Why You'll Love This Avocado Egg Salad Recipe
    • Ingredient Information And Substitutions:
    • How To Make No Mayo Egg Salad
    • Frequently Asked Questions
    • Tips For Making Avocado and Egg Salad
    • More Recipes Featuring Hard Boiled Eggs:
    • Avocado Egg Salad

    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
    A close up image of avocado egg salad in a glass bowl.

    Ingredient Information And Substitutions:

    An overhead image of all the recipe ingredients before they're combined.
    • 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.

    A hand cutting hard boiled eggs in a glass bowl.

    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.

    A hand mashing up avocado in a bowl with a fork.

    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.

    All egg salad ingredients being mixed in a bowl.

    Frequently Asked Questions

    How do I tell if an avocado is ripe?

    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.

    How do I ripen an avocado?

    Place it in a brown paper bag on your counter overnight, that should help make it ripen quicker.

    How do I make avocado creamy for egg salad?

    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.

    How long does egg salad last in the fridge?

    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.

    How do I keep an avocado from turning brown?

    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.

    Is eating egg salad good for you?

    This particular recipe is super light and healthy. It's made with simple wholesome ingredients!

    A bowl of egg salad with avocado and some fresh dill on top.

    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.
    A hand holding a half sandwich revealing the egg salad in the center.

    More Recipes Featuring Hard Boiled Eggs:

    • Deviled Eggs with Bacon and Jalapeños are basically Jalapeno Popper Deviled Eggs. They're cheesy, creamy and have a deliciously spicy kick! Made with eggs, bacon, cream cheese and jalapenos- these are a seriously delicious and easy appetizer for any party!
      Deviled Eggs with Bacon and Jalapeños (Jalapeno Popper Deviled Eggs)
    • This is the Chicken Casserole to end all chicken casserole recipes! Creamy and delicious but also so easy to make- this is the perfect way to feed a crowd!
      Fernie's Famous Chicken Casserole
    • A square photo of German Potato Salad.
      German Potato Salad
    • Here's an easy tutorial for how to make Basic Deviled Eggs. This recipe is the best simple method to make this classic, delicious appetizer. These are a great way to use up extra Easter eggs and are perfect to bring to a picnic or get-together!
      Basic Deviled 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!

    A hand holding a half sandwich revealing the egg salad in the center.

    Avocado Egg Salad

    Jessy Freimann
    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!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main, Main Course, Main dish, Salad
    Cuisine American
    Servings 4 servings
    Calories 8 kcal

    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.

    Nutrition

    Serving: 0.75cupCalories: 8kcalCarbohydrates: 3gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.003gSodium: 291mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 14mgCalcium: 8mgIron: 0.2mg
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