Made with no mayo, this avocado egg salad is the thing to make for easy lunches for the office or school.
Creamy Avocado Egg Salad
I love making this recipe with the last few hard-boiled eggs left over from the week and that avocado that's about to be too ripe for use. The creamy avocado dressing adds more flavor and healthy fats to an already delicious meal, without the need for mayonnaise.
Ingredients
The base of this salad is hard-boiled eggs. Then, you’ll make the creamy dressing with avocado, plain Greek yogurt, lemon juice, yellow mustard, salt, and pepper.
How to Make Avocado Egg Salad
As I’ll show you in the video below, you first mash the avocado until completely smooth, then add yogurt, lemon juice, mustard, salt, and pepper to make the dressing. Toss in your chopped hard-boiled eggs and stir until ingredients are thoroughly mixed.
Laura’s Tips for Avocado Egg Salad
At most, this salad can be prepared right before assembling lunch or early that same morning. If you want to make this lunch and still save time, prepare the hard-boiled eggs ahead in the Instant Pot, baked them in the oven, or use the classic stovetop method. You’ll still have lunch ready to go in less than 5 minutes.
Unfortunately, this avocado egg salad isn’t the kind of lunch you’ll want to prep days in advance. The avocado tends to brown quickly, which can give this salad a brownish/grey tint. I recommend making it no more than 1-4 hours before you plan to use it.
Some of my favorite ways to enjoy this salad (when I’m not eating it straight from the bowl) are on a sandwich, with cloud bread for a low-carb twist, in a whole wheat wrap, on a bed of lettuce, or with crackers
Avocado Egg Salad Recipe
Watch how it’s made:
Ingredients
- 6 hard-boiled eggs
- 1 ripe avocado, peeled and pitted
- 1 tablespoon Greek yogurt, or any plain yogurt
- 1 tablespoon lemon juice, optional
- 1 teaspoon yellow mustard
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon pepper, plus more to taste
Instructions
Make the salad:
- In a medium bowl, mash the avocado until completely smooth. Add the yogurt, lemon juice, mustard, salt, and pepper; stir to combine.
- To the avocado dressing, add the eggs and stir to combine.
For serving:
- Add a scoop of egg salad to 4 slices of bread and assemble the sandwiches. Slice in half and serve.
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Charah says
Wow, I’m so glad I found this recipe! Looks yummy and easy to make. Thanks for sharing!
Anjali says
This ended up being such a great, easy lunch for me today! I loved the creaminess the avocado and Greek yogurt added to the egg salad – so much better than mayo!
Andrea says
The creamy delicious avocado goes really with the eggs to make an incredible tasting egg salad. I am looking forward to trying this recipe.
Beth says
I love how creamy this egg salad is, and I love how much healthier it is to use avocado!
suja md says
Wow that’s delicious recipe.