Avocado Egg Salad- No Mayo

There's something so satisfying about a bowl of creamy egg salad, but I wanted a version that skips the mayo without losing any of that rich, creamy texture. This Avocado Egg Salad does exactly that! Ripe avocado stands in for the mayo, and a spoonful of Greek yogurt adds just the right amount of tang, so you get all the creaminess with a lot less guilt.

If you love a good protein-packed lunch, you'll want to check out my California Chicken Salad and my Pesto Chicken Pasta Salad too; they're both quick, fresh, and perfect for meal prep.

(Blue's Best Life is a participant in the Amazon Affiliate Programs.  I earn a small commission if you purchase through those links.  This helps me keep the blog going!)- Bobbie

Why You'll Love This Avocado Egg Salad!

This healthy avocado egg salad comes together in minutes with just a few simple ingredients, and it's endlessly versatile. Scoop it onto toast, pile it into a sandwich, or eat it straight from the bowl with a fork; however you serve it, it's a lunch you'll actually look forward to.

Here's why it's going to be a new favorite

• No mayo needed. Ripe avocado and Greek yogurt make it just as creamy, minus the mayo.
• It's a healthy avocado egg salad recipe that's packed with protein and healthy fats to keep you full.
• Ready in just 10 minutes with simple, wholesome ingredients.
• Naturally gluten-free and easy to customize with your favorite herbs.
• Perfect for meal prep, sandwiches, or scooping onto crackers for a quick snack.

Equipment Needed

• Mixing bowl
• Fork
• Cutting board and knife
• Measuring spoons

Key Ingredients

Hard-boiled eggs: The protein-packed base of this egg avocado salad. Make sure they're fully cooled before mashing for the best texture.

Avocado: This is what makes the salad so creamy without a drop of mayo. Choose one that's ripe but not overly soft.

Plain Greek yogurt: Adds a tangy creaminess and a boost of protein, making this a high-protein avocado egg salad you can feel good about.

Dijon mustard: Gives the salad a little tang and depth of flavor.

Fresh chives: Add a mild, fresh onion flavor and a pop of color.

Fresh parsley: Brightens up the salad with a fresh, herby finish.

Salt and pepper: Essential for bringing all the flavors together; season to taste

Step-By-Step Instructions

Add the hard-boiled eggs and avocado to a mixing bowl. Use a fork to mash them together until you reach your desired consistency. I like to leave mine a little chunky.

Stir in the Greek yogurt, Dijon mustard, chives, and parsley until everything is well combined.

Season with salt and pepper to taste, and give it one more gentle stir.

How to Cook a Hard Boil Egg (Foil Proof and Easy Peel Method)

Bring water to a gentle boil, lower the heat, and add the eggs carefully. Set a timer for 14 minutes, then remove the eggs from the pot and transfer them to an ice bath to stop the cooking process.

Once the eggs are cool enough to handle, tap the eggs on a counter to crack the shell and peel the eggs carefully and pat them dry. I find the shells slip off the easiest when they are still warm.

Serving Suggestions

This creamy avocado egg salad is delicious in so many ways

• Spread it over toasted bread for an easy avocado egg salad sandwich
• Scoop it onto crackers for a quick, protein-packed snack.
• Serve it over a bed of greens for a light, low-carb lunch.
• Spoon it into lettuce cups for a fresh, handheld option.
• Pack it for a workout-friendly lunch when you need something quick and filling.

Make Ahead

You can hard boil the eggs up to 3 4 days in advance and store them in the fridge, unpeeled, until you're ready to make the salad. This makes putting together this avocado egg salad recipe even faster.

I don't recommend fully mixing the salad more than a few hours ahead, since the avocado is best mashed and enjoyed fresh for the brightest color and flavor.

Storage

Store any leftover avocado egg salad in an airtight container in the refrigerator for up to 1 day. Because this recipe doesn't use mayo, the avocado can brown fairly quickly, so it's best enjoyed the same day it's made. Pressing plastic wrap directly onto the surface of the salad before sealing the container can help slow down browning if you do have leftovers.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!