My go-to avocado egg salad is ultra creamy, thanks to rich, nutritious avocado and a little Greek yogurt. And you'll love the bright flavors from shallots, fresh herbs, and a squeeze of lemon juice - A fun twist on classic egg salad that is so worth a try!
If there ever was an egg salad recipe that is bold with flavor and ultra creamy without the use of mayonnaise, it is hands-down this recipe that I'm about to show you!
Those who have been following along for any amount of time know that I am an Egyptian who grew up by the shores of the Mediterranean. It wasn't until I moved to Michigan for college that I was introduced to things like classic egg salad the way most Americans know it. I liked it okay, but it wasn't something I craved much.
What makes this egg salad different?
This no-mayo avocado salad recipe is more up my alley (and is luckily Mediterranean diet friendly). It is ultra creamy, thanks to rich and nutritious avocados, a little Greek yogurt, and a drizzle of good extra virgin olive oil.
I use celery and shallots to add texture and flavor, and a squeeze of lemon juice to add some tang and keep the avocados from turning brown too fast. And I finish with a good handful of fresh parsley and dill.
If you like heat, add a generous pinch of red pepper flakes, or in my case, Aleppo-style pepper, which is not too hot but adds just enough of a kick.
How to boil eggs for this salad?
Hard-boiled eggs are what you want for a delicious egg salad. And you can make them ahead of time and save them in the fridge so they are ready to use. To boil the perfect egg here is what you need to do:
- Put the eggs in a saucepan so that they are in one single layer then submerge them with water by at least 1 inch. I like to add 1 teaspoon of vinegar to the water to help keep the egg whites from running out, and ½ teaspoon of kosher salt which helps when peeling them later.
- Bring the water to a rolling boil, then turn the heat off, but keep the saucepan over the burner.
- Immediately cover the saucepan with the lid and do not disturb the eggs for 12 minutes.
How to make egg salad with avocado
Once you boil and peel your eggs, you can make this salad very quickly. Here is how:
- Chop 3 boiled eggs up and put them in a bowl.
- Add the avocado, lemon juice (squeezing the lemon juice all over the avocados will help it from browning too quickly), and 3 tablespoons Greek yogurt (remember, no mayo here)
- Add chopped celery, shallots, and ⅓ cup each parsley and dill.
- Drizzle a little amazing extra virgin olive oil, and use a spoon or fork to mix the ingredients together. Be careful not to mash the avocados and eggs too much, it's good to keep some texture.
Make the perfect egg salad sandwich
You can totally serve this without bread for a low-carb option. But if you're looking to make an amazing egg salad sandwich for lunch, be sure to start with some good bread. I'm usually a pita girl, but for this recipe, I like a crusty bread roll like an Italian ciabatta. Add some romaine lettuce leaves, load up the salad mix, and top with more fresh parsley and dill to seal the deal.
How long will it keep?
Avocado egg salad is best enjoyed fresh the day you make it, but if you have any leftovers, you can store it in the fridge in a tight-lid container for up to 2 nights. It does not last as long as a classic egg salad. This is because we use avocados which oxidizes and turns brown over time, changing the appeal of the salad.
More ideas to try
- Healthy Egg Salad, Mediterranean-style
- Vegetarian Egg Casserole
- Shakshuka or Green Shakshuka
- 25+ Easter Recipes
- Mediterranean Tuna Salad
No Mayo Avocado Egg Salad Recipe
To Serve (optional)
- Bread of your choice, I used ciabatta rolls
- Romaine lettuce leaves
- More parsley and dill
- Hard boil the eggs and peel them. Put the eggs in a saucepan and cover them with water. Bring to a rolling boil (I add about ½ teaspoon of kosher salt to the water, which helps prevent the eggs from cracking and also helps to peel them). Turn the heat off, cover and allow the eggs to sit in the hot water for 10 to 12 minutes, then drain. Run cold water over your eggs and break the shells off to peel.
- Chop the eggs up and put them in a medium mixing bowl.
- Slice the avocado in half and remove the pit. With a spoon, scoop the avocado flesh out and discard the peels. Chop the avocado and put in the bowl with the eggs. Immediately add the lemon juice on top of the avocado (this will help keep the avocado from turning brown too quickly). Mash the avocado a little bit.
- Add the Greek yogurt, celery, shallot, parsley, and dill. Season with kosher salt, black pepper and a good pinch of red pepper flakes (I am using Aleppo-style pepper). Add a small drizzle of extra virgin olive oil. Mix everything well with a spoon or fork. Serve at room temp or cover and chill for later.
- To make this into a sandwich (optional), simply scoop the egg salad onto your favorite bread (I like to add some lettuce and more fresh herbs in my sandwich).