Avocado egg salad uses creamy avocado instead of mayonnaise to put a delicious and nutritious twist on your classic egg salad.

This avocado egg salad recipe uses just a few simple ingredients; hardboiled eggs, avocado, finely diced veggies, fresh dill, lemon and some salt and pepper to taste.
It’s very similar to my classic egg salad, but instead of the mayonnaise, I use rich and creamy avocado.
How To Make Avocado Egg Salad
- Scoop the flesh of one large avocado into a bowl along with a squish of lemon and pinch of salt.
- Mash the avocado along the side of the bowl, using a fork, until creamy.
- Add hard boiled eggs and hardboiled egg whites into the bowl.
- Toss in diced vegetables, fresh dill, salt and pepper.
- Stir everything together until well combined.
- Serve in a lettuce cup, on your favorite bread or on top of a big fat salad.
How To Make Perfect Hard Boiled Eggs
These three simple steps will guarantee perfectly cooked boiled eggs that are easy to peel every time!
Boil the eggs
Bring a small pot of water to a boil and gently drop the eggs into it, one at a time.
Set a timer and cook the eggs for 10 to 12 minutes for hard-boiled eggs. The longer you cook them, the more well done they will be (see image below!). If you would rather have a soft, jammy yolk, cook for 6-7 minutes. And, if you’d like your yolk to be soft but not jammy, cook for about 8 minutes.
How To Meal Prep Avocado Egg Salad
Avocado Egg salad is a healthy, delicious meal to add to your weekend meal prep, but because avocados will oxidize and turn brown, so it’s best to enjoy this salad within two days of making it.
Once it’s prepped, transfer into an airtight container and store it in the fridge.
If you wanted to make it last longer, prep all of the ingredients except the avocado. Then when it’s time to eat your salad, you can prep the avocado on the spot. This will allow the salad to last up to 5 days in the fridge.
5 Ways To Eat Avocado Egg Salad
- Piled on your favorite bread with lettuce and pickles
- Layer baby spinach on a rice thin and top with avocado egg salad
- Scooped onto your favorite green salad
- Sprinkled on top of crunchy tortilla chips
- Enjoyed straight from the bowl
More Easy Healthy Lunch Recipes
- Classic Egg Salad
- Rotisserie Chicken Salad
- Avocado Chicken Salad
- Sonoma Chicken Salad
- Vegan Chickpea Tuna Salad
Easy Avocado Egg Salad Recipe (No Mayo!)
Ingredients
- 1 large ripe avocado, (7.5-8 ounces whole)
- 1 tablespoon lemon juice
- 4 hard-boiled eggs, chopped
- 4 hard boiled egg whites, chopped
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced radish
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1-2 tablespoons fresh herbs (dill, cilantro, parsley, etc.), optional
Instructions
- Scoop avocado into a large bowl. Add lemon juice and a pinch of salt.
- Mash the avocado against the side of the bowl using the back of a fork, until its broken down. You can leave it a bit chunkier or super smooth and creamy, depending on your preference.
- Add the chopped eggs, egg whites, onions, celery, radish, herbs (if using), salt and pepper.
- Stir until well combined. Transfer to an air tight container or enjoy on top of your favorite sandwich bread, cracker, or lettuce wrap. Enjoy!
Comments
Diana says
How many servings for the avocado egg salad? Is it 537 cals for the whole recipe?
Val says
I just finished making this and it is amazing !!!! I used the avacado since I try and stay away from things in jars due to autoimmune issues. The best part is u get ur healthy fats and protein! Thanks for a great recipe once again . I used 3 tablespoons of everything for extra flavoring and it taste amazing.
Dani says
Happy to hear that, Val! I’m so glad you enjoyed it.
Susie says
Hi Dani, love your recipes! ๐ What do you recommend doing with the 4 yolks that need to be removed since you mention they can be saved for later? Thanks in advance! โบ๏ธ
Carole says
Hi Dani,
How many servings doe this recipe make?