Name: The B Word: Simple Mayo‑Free Egg Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 large hard-boiled eggs, peeled; 1/3 cup plain Greek yogurt (or more to taste); 1 tsp yellow mustard; 1/4 tsp garlic powder; 1/4 tsp onion powder; Salt and pepper to taste; Optional: chopped chives, paprika, or fresh herbs for garnish

Why You’ll Love The B Word: Simple Mayo‑Free Egg Salad Recipe

You’ll love this egg salad because it’s:

Creamy without mayonnaise — ripe avocado adds rich texture
Ready in about 10 minutes — great for quick meals
Versatile — delicious on bread, crackers, or in lettuce cups
Packed with protein and healthy fats for satisfying energy

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

Peel and roughly chop the hard boiled eggs.
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl with the eggs.
Add onion powder, ground mustard, cracked pepper, and sea salt.
Using a fork, press into the eggs and avocado to mash and mix everything together.
Stir until evenly combined and adjust seasoning to taste.

Servings and timing

Servings: 4
Prep time: 10 minutes
Total time: 10 minutes

Storage/Reheating

Store leftover egg salad in an airtight container in the refrigerator for 1–2 days. To help keep the avocado from browning, add a squeeze of lemon juice and press plastic wrap directly onto the surface before sealing. Egg salad is not meant to be reheated — serve chilled or at room temperature.

FAQs

What makes this egg salad mayo‑free?

This recipe uses ripe avocado instead of mayonnaise to create a creamy texture.

Can I use fewer eggs or more avocados?

Yes — feel free to adjust the ratio based on personal taste or how many people you’re serving.

How do I keep the avocado from turning brown?

Stir in a bit of lemon juice and cover the salad tightly with plastic wrap pressing directly onto the surface.

Is this recipe suitable for meal prep?

It’s best eaten the same day, but properly stored it can last 1–2 days in the fridge.

Can I add other seasonings?

Yes — ingredients like dill, paprika, or chives can enhance the flavor.

Can I make this dairy‑free?

Yes, the recipe is already dairy‑free since it doesn’t use mayo or yogurt.

What should I serve it with?

Serve on crackers, toast, in a sandwich, or with crisp lettuce leaves.

Can I substitute Greek yogurt instead of avocado?

Greek yogurt can be used for a different creamy variation, though the flavor and texture will differ.

Is this egg salad high in protein?

Yes — eggs and avocado both contribute protein, making this a satisfying dish.

Can this be made spicy?

Absolutely — add crushed red pepper or a dash of hot sauce to spice it up.

Conclusion

This simple mayo‑free egg salad is an easy, healthy twist on a classic favorite. With creamy avocado, flavorful seasonings, and minimal prep time, it’s the perfect lunch or snack for busy days. Customize it with your favorite seasonings or serve it in a variety of ways — it’s delicious every time.