Creamy Avocado Egg Salad

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!

Eggs Avocados Lemon juice or white wine vinegar Garlic Salt Ground black pepper Red onion Fresh dill or parsley

Ingredients You Need

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 to 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.



Refrigerate in an airtight container for up to 2 days. It will start browning on day 2 but is safe to eat.

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