Name: Creamy Avocado Egg Salad (No Mayo!) – Flavorful & Healthy
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 large eggs, hard-boiled and chopped; 1 large ripe avocado, mashed; 3 tablespoons plain Greek yogurt; 1 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; 2 tablespoons red onion, finely chopped; 2 tablespoons celery, finely chopped; 1 tablespoon fresh dill or parsley, chopped; Salt to taste; Black pepper to taste

Why You’ll Love Creamy Avocado Egg Salad (No Mayo!) – Flavorful & Healthy Recipe

This avocado egg salad is naturally creamy without relying on mayonnaise, making it lighter yet still indulgent.
It comes together quickly, making it perfect for busy weekdays or last-minute meals.
The combination of eggs and avocado provides protein, healthy fats, and lasting satiety.
It’s versatile enough to enjoy in sandwiches, lettuce wraps, bowls, or straight from the spoon.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
avocados
hard-boiled eggs
fresh lime juice
red onion
fresh cilantro (optional)
salt
black pepper
optional seasonings or herbs of choice

Directions

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for about 12 minutes. Transfer the eggs to an ice bath to cool completely.

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash gently with a fork until creamy with some texture remaining.

Add the fresh lime juice to the avocado along with salt and black pepper, mixing well to combine.

Peel the cooled eggs, chop them into small pieces, and gently fold them into the avocado mixture.

Stir in the finely chopped red onion and cilantro, if using. Taste and adjust seasoning as needed.

Serve immediately as desired.

Servings and timing

Serves approximately 4 people.
Prep time: about 10 minutes.
Cook time: about 12 minutes.
Total time: about 22 minutes.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reduce browning, press plastic wrap directly onto the surface of the salad before sealing the container. This dish is best enjoyed cold or at room temperature and should not be reheated.

FAQs

What makes this avocado egg salad different from traditional egg salad?

It uses mashed avocado instead of mayonnaise, resulting in a fresher taste and a boost of healthy fats.

Can I use lemon juice instead of lime juice?

Yes, lemon juice works well and provides a similar bright flavor while helping prevent browning.

How ripe should the avocados be?

They should be ripe enough to yield slightly when pressed but not overly soft or mushy.

Can I make this recipe ahead of time?

Yes, but it’s best enjoyed within a day or two for optimal color and freshness.

Is this recipe good for meal prep?

It can be used for short-term meal prep if stored properly and kept well covered.

Can I add vegetables for extra texture?

Yes, diced celery, bell peppers, or cucumbers add great crunch.

Is this avocado egg salad keto-friendly?

Yes, it’s naturally low in carbohydrates and rich in healthy fats and protein.

What are the best ways to serve this salad?

It’s delicious in sandwiches, lettuce cups, wraps, or served over mixed greens.

Can this egg salad be frozen?

Freezing is not recommended, as avocado changes texture when thawed.

Which herbs work best in this recipe?

Cilantro, parsley, or dill all pair nicely with the flavors in this salad.

Conclusion

This creamy avocado egg salad is a simple, nourishing alternative to classic egg salad that doesn’t sacrifice flavor or texture. With minimal ingredients and quick preparation, it’s an excellent choice for healthy lunches, snacks, or light dinners. Once you try it, it’s sure to become a regular in your meal rotation.