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 you’ll go back to again and again. And best of all, it’s perfectly creamy with absolutely no mayo!
Try some of my other light salad recipes like Ham Salad, Italian Tuna Salad and Copycat Panera Bread Chicken Salad.
Avocado Egg Salad
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Growing up, I was a big egg salad kid. My mom’s egg salad recipe 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.
Avocado has grown quite a bit in popularity over the years, and why not. It’s mild in flavor, deliciously creamy and is considered a good fat. So it seems like a natural next step to use it in place of mayonnaise in egg salad.
I realized during my first recipe test of this that subbing in avocado was absolutely a good idea and have happily made it a few times for my lunch since then!
Tips for how to make egg salad with avocado
- When it comes to peeling hard boiled eggs, don’t stress about peeling them 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 chunk, chop it a bit finer- just make sure you leave some texture because it will break down a bit more when you mix it.
- Add the lemon juice to the avocado and use a fork to mash the avocado so that it call combines. The lemon juice will help keep the avocado from turning brown.
- You can use dried herbs in place of fresh, but just halve the amount because dried herbs tend to have a stronger flavor.
What can I use instead of mayonnaise in egg salad?
For this particular recipe, mayonnaise isn’t necessary because the avocado makes it super creamy on it’s own!
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, that should help make it ripen quicker.
How long does egg salad last in the fridge?
Typically egg salad lasts fr 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.
Is eating egg salad good for you?
This particular recipe is super light and healthy. It’s made with simple wholesome ingredients!
Ingredients for making egg salad with avocado
- Hard boiled eggs
- Fresh dill
- Scallions
- Celery
- Kosher salt
- Ground black pepper
- Avocado
- Lemon
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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 you'll go back to again and again. And best of all, it's perfectly creamy with absolutely no mayo!
- 6 large hard boiled eggs, cooled, peeled and roughly chopped
- 2 Tablespoons chopped fresh dill
- 2 tablespoons chopped scallions
- 1/2 cup chopped celery (about 2 ribs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 medium ripe avocados, peeled and pit removed
- 1 lemon
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Place eggs, dill, scallions, celery, salt and pepper into a large mixing bowl and stir to combine. Set aside.
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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.
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Add the avocado mixture into the mixing bowl and stir until everything is fully coated and combined.
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Serve immediately or refrigerate until serving.
Serve as a sandwich on toasted wheat bread with tomato and lettuce, or in lettuce cups, on top of salads, or on it's own.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
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