Avocado Egg Salad (No Mayo Option!)

This avocado egg salad is a fresh twist on a classic that makes lunch feel easy, satisfying, and just a little bit lighter! It comes together in minutes with simple ingredients like hard-boiled eggs (I love using my air fryer hard-boiled eggs for this!), mashed avocado, and a mix of tangy, crunchy add-ins for the perfect balance of flavor and texture. Packed with protein and naturally creamy without needing much (or any) mayo, it’s a quick, feel-good recipe.

Prep Time10

Total Time10

Course: lunch, Lunch/ Quick Meals, Salad

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: avocado egg salad

Method: Stovetop

Servings: servings

Author: Ashley McCrary

Ingredients

Egg Salad

6 hard-boiled eggs peeled
1 avocado peeled, pitted, and cubed
⅓ cup chopped red onion
¼ cup chopped green onion
1 tbsp dijon mustard
2 tbsp mayonnaise or Greek yogurt optional
2 tablespoons chopped dill pickles
salt and ground black pepper to taste

Garnish

2-3 additional boiled eggs for styling
Chives more red onions.
Toasted Sourdough

Instructions

Chop 6 hard-boiled eggs and place in a bowl. Mash 1 avocado and mix with eggs. Stir in ⅓ cup red onion, ¼ cup green onion, and 2 tbsp chopped dill pickles. Add 1 tbsp Dijon mustard and 2 tbsp mayo or Greek yogurt (optional).
Season with salt & pepper, mix, and serve with crackers, on top of sourdough or just in a bowl with a spoon.

Notes

Don’t overmix: Gently fold everything together to keep the texture creamy but still slightly chunky—this makes a big difference!
Use ripe but firm avocado: You want it soft enough to mash, but not overly mushy so the salad doesn’t turn watery.
Chop eggs evenly: This helps every bite have a balanced mix of egg and avocado.
Add brightness: A splash of lemon juice or a little extra pickle juice can help enhance the flavor and keep it from tasting too heavy.
Avocado egg salad is best enjoyed fresh, but you can store it if needed with a few simple tricks.
Transfer it to an airtight container and press plastic wrap directly onto the surface before sealing. This helps reduce air exposure and slows down browning.
It will keep in the fridge for about 1 day. After that, the avocado may start to brown and the texture can become too soft.
If you’re making it ahead, consider mixing everything except the avocado and adding that just before serving for the freshest result.

Nutrition