Avocado Egg Salad is incredibly light, delicious and creamy without mayo. Simple to make in only 20 minutes, this healthy salad recipe is perfect for a nutritious lunch or picnic!
Avocado corn salad and shrimp and avocado salad are just a few other must try salads that I also love with avocado!
Table of contents
Why You’ll Love This Recipe
Avocado egg salad really grew on me. I have been making my healthy egg salad for lunches for years but after eating air fryer lamb chops and a lot of healthy carrot cake this Easter, I craved something savory yet light.
Plus with all those hard boiled eggs that need to be used there are only so many healthy deviled eggs I can make!
My avocado salad with egg is creamy, chunky, and with a hint of garlic. The Ukrainian in me just couldn’t resist including garlic! I always add some to easy guacamole, too, and it’s so good.
For texture and flavor, there is crunchy red onion, chopped fresh dill or parsley, and fresh lemon juice. Which not only gives the fluffy egg salad some tang, but prevents the avocado from browning too quickly.
It’s no wonder this delicious healthy lunch idea has become a staple in our meal rotation!
Ingredients You Will Need
This salad gets its creaminess from avocado and avocado only! So hold the mayo and even the Greek yogurt, grab a bowl and let’s do this.
- Ripe avocados: Good avocados to mash for egg salad are avocados that are dark green and a bit soft to the touch. Soft avocados with brown skin are over ripen.
- Eggs: 8 large eggs or 10 medium that have been hard boiled. See my favorite methods below!
- Red onion and garlic: Red onion adds a nice zest to sweet and creamy avocado. And I always add fresh garlic to almost everything. It’s so good and all you need is a tiny clove!
- Lemon juice or vinegar: My preference is fresh lemon juice but any light colored vinegar like white or red wine vinegar, apple cider vinegar or white vinegar works.
- Fresh herbs: If you don’t have any, it is fine. But a little bit of finely chopped dill, parsley, chives or even cilantro adds another layer of flavor.
How to Boil Eggs for This Salad?
No matter the size, there are three methods I use to hard boil my eggs for salad. While the stove top method is most often used, Instant Pot hard boiled eggs or air fryer hard boiled eggs are my other two favorite ways.
To boil the perfect egg on the stovetop follow these easy steps:
- Add eggs to a pot and cover with water.
- Bring to a boil, cover, turn off heat and let stand for 10-12 minutes.
- Cool in cold water and peel.
How to Make Avocado Egg Salad
Once you make your hard boiled eggs, this salad comes together very quickly in only 10 minutes. Perfect for when lunchtime rolls arounds!
Peel eggs: After your hard boiled eggs are cooled, peel them and set aside.
Prep avocados: Cut avocado in half, remove the pit with a knife and “cut” and scoop avocado from its shell with a tablespoon.
This makes mashing so much easier. Follow our my step by step how to cut an avocado for detailed directions.
Season and mash avocados: Add lemon juice, garlic, salt, pepper and then mash with a fork but leave it chunky.
This is your “salad dressing”.
Chop eggs: Cut eggs into whatever size you like. I like my egg salad recipe more chunky, so each egg half is cut in the middle lengthwise and then 4 more cuts to make 8 pieces.
Add to the bowl with mashed avocado.
Combine everything: To the bowl add red onion and fresh herbs. Stir gently until well mixed and voila.
Variations
Just like with easy avocado salad, I love this salad for its simplicity. But I understand that everyone may love their healthy avocado and egg salad with additional texture and seasonings:
- Feel free to add pickles or celery.
- Use Dijon or yellow mustard for more bite.
- Add hot sauce for a little kick of heat, yum!
- Miss mayo? I thought I would too but I didn’t. But feel free to add 1-2 tbsp of mayo or plain Instant Pot yogurt.
- For acid any light vinegar or even lime juice works.
- Additional protein like tuna or Instant Pot shredded chicken are nice lean choices.
Serving Suggestions
How to serve your healthy salad can include numerous options! Easiest is to serve on a bed of zesty arugula for a low carb option, like I do in the photo below.
A popular midday option is to make an avocado egg salad sandwich with whole grain toast or pair with some whole grain crackers. You could also mix it with leftover Instant Pot quinoa or Instant Pot brown rice for a heartier meal.
I also love serving this during grill season with grilled chicken breast for a light and easy dinner.
Make Ahead Tips
To save even more time, meal prep your hard boiled eggs and store until ready to use in the refrigerator. You could also mince your red onion and chop your herbs up to a day in advance.
How Long Can You Store It?
How long does avocado salad last is a very good question. Because we all know avocado turns brown once it comes into close contact with oxygen.
Store in an airtight container and because we add lemon juice, salad should be good for 24 hours. After that it might start browning but it is still delicious and safe to eat.
After 2 days, I will leave that up to your discretion!
And of course, please do not freeze. 🙂 Enjoy!
More Recipes with Boiled Eggs
You might also want to browse these healthy salad recipes!
Avocado Egg Salad (No Mayo)
Ingredients
- 8 large eggs
- 2 large avocados
- 1 tbsp lemon juice or white wine vinegar
- 1 tiny garlic clove grated
- 1/2 tsp salt
- Ground black pepper to taste
- 3 tbsp red onion minced
- 2 tbsp dill or parsley finely chopped (optional)
Instructions
- To make hard boiled eggs on the stove: Add eggs to a pot and cover with cold water. Bring to a boil, cover, turn off heat and let stand for 10-12 minutes. Transfer into an ice bath for 10 minutes and peel. Or make Instant Pot eggs or air fryer eggs.
- Into a medium bowl, scoop avocado from a shell with a tablespoon in portions. Add lemon juice, garlic, salt, pepper and then mash with a fork but leave it chunky.
- Chop eggs to your preference, coarsely or finely, and add them along with red onion and dill to the bowl with mashed avocado. Gently stir with a spoon until combined.
- Serve immediately on whole grain toast, with whole foods crackers, in a lettuce wrap or on bed of arugula.
Notes
- Store: Refrigerate in an airtight container for up to 2 days. It will start browning on day 2 but is safe to eat.
- Make ahead: Cook hard boiled eggs, mince red onion and chop herbs up to a day in advance. Then refrigerate.
- Fresh herbs: If you don’t have fresh herbs like dill or parsley, you can omit it.
- Additions: Diced celery, dill pickle, mustard or a tiny bit of mayo could be added if you prefer.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.
I’m making this often. Love it on toasted multigrain bread and a sliced tomato for breakfast. Quick and satisfying in addition to delicious.
So great to hear this Vivian!
Great Recipe. This is very delicious, healthy, and very light recipe even my picky eater daughter loves it. I will make it again. Thank You.
Yay! That’s fantastic Leizl!
Great recipe. I will cook it for my family with a great pleasure.
Fantastic!
This was a light and fluffy recipe. Really enjoyed it ,better than mayo?