This avocado egg salad recipe is my go-to when I’m craving a vegetarian sandwich. It’s mayo-free yet ultra-creamy, thanks to rich, nutritious avocado and a little Greek yogurt. If you’re looking for a healthy, filling and flavorful egg salad option, this one is sure to satisfy you!

No mayo avocado egg salad sandwiches with lettuce and dill

A healthy egg salad recipe shouldn’t sacrifice the rich, nostalgic flavors of the classic! 

My Mediterranean twist on the classic egg salad keeps the same buttery richness thanks to avocado and Greek yogurt but skips the mayo. The result is an avocado egg salad that’s a little bit nostalgic, a little bit new, and all-around delicious. 

I generally make this for a quick, light dinner, an easy workday lunch or serve it as part of a spread for casual gatherings. Just pair it with a simple Greek Salad or Fruit Salad to round out the meal. And while you're add it serve up something refreshing to drink like this Mint Lemonade. You're whole table will feel bright and vibrant.

When it comes to how to serve avocado egg salad you have a few options. You can just serve in a bowl with a spoon and some crackers or pita, but it also makes a great tea sandwich. To do this, all you need is a soft bread, and a sharp knife. Spread the avocado egg salad onto the bread slices, and cut into mini-sandwiches about 2 bites each.

Serve them alongside Chicken Salad or Cucumber Sandwiches for brunch, graduation parties or showers. So easy and so delicious.

Table of Contents
  1. What You Need to Make Avocado Egg Salad
  2. How to Cook Hard Boiled Eggs
  3. How to Make Avocado Egg Sandwiches
  4. Make Ahead and Storage Tips
  5. What to Serve with Egg Salad
  6. More Healthy Egg Recipes
  7. Try our Aleppo Pepper!
  8. Avocado Egg Salad Recipe
ingredients for egg salad in a bowl. lemons and pepper flakes to the side

What You Need to Make Avocado Egg Salad

This healthy egg salad recipe swaps the mayo for bright lemony flavor, fresh herbs, and creamy avocado and Greek yogurt. For me, this salad maintains its creamy texture but has a more vibrant flavor that just reminds me of summer.

I eat this avocado egg salad on its own most of the time, but it also makes a delicious sandwich. Part of the beauty is how versatile it is. Scoop it up with pita chips, pile it on top of lettuce or spoon it right out of the bowl.

  • Hard boiled eggs: You'll need 3 large hard-boiled eggs for this avocado egg salad recipe.
  • Ripe avocados: One large or two medium avocados replaces mayonnaise—just make sure they’re ripe and soft.
  • Greek yogurt: I use 3 tablespoons of plain whole milk Greek yogurt for the best creamy texture and tangy flavor. However, you can substitute it low-fat or nonfat, if you prefer.
  • Fresh lemon juice: Juice of 1 lemon adds brightness and prevents the avocados from browning.
  • Celery: Celery adds crunch and freshness.
  • Shallot: Shallot adds a delicate, sweet, very subtle onion flavor. If you don’t have shallot you can substitute with red onion.  
  • Chopped fresh herbs: I call for ⅓ cup each of parsley and dill, but you can also try chive, basil, or mint. Fresh herbs add a good pop of color and a layer of Mediterranean-style freshness to brighten up the egg salad.
  • Seasoning: Kosher salt, black pepper, and pepper flakes draw out the flavor of the egg salad. I love Aleppo pepper. It’s sweeter and fruitier than chili pepper flakes, which can also be used to bring a kick to this egg salad sandwich. 
  • Extra virgin olive oil: A bold and fruity extra virgin olive oil is good to use here, like our Italian Nocellara EVOO or Spanish Hojiblanca EVOO.
  • Romaine lettuce: Optional, but the crunch gives a nice contrast to the soft and creamy egg salad. 
  • Bread (optional): Light and fluffy ciabatta bread works well for this avocado egg salad sandwich, but you can substitute with your favorite bread. For a low carb option, replace the bread with lettuce, like Little Gem, endive, or standard romaine lettuce.

How to Cook Hard Boiled Eggs

For the perfect egg salad sandwich, you want fully cooked eggs with no runny yolk, but you don’t want overcooked, dry eggs with a rubbery texture and gray hue. Here are my tips and tricks to get the perfect hard boiled eggs: rich and silky, not too runny, and not too dry. Just right! 

  • Lay the eggs in a saucepan in one single layer. Submerge them with enough water to cover the eggs by at least 1-inch. 
  • Add 1 teaspoon of white vinegar and ½ teaspoon of kosher salt (optional, but helps prevent cracking and breaks down the shell to make the eggs easier to peel).
  • Bring the eggs and water to a full boil over medium-high heat, then turn off the heat, keeping the saucepan over the burner.
  • Immediately cover the saucepan with the lid and do not disturb the eggs for 12 minutes.
  • Drain, then run cold water over the eggs until they’re cool. 

For all our tips and tricks, including the best way to peel and store eggs, check out our How to Boil Eggs essential guide.

How to Make Avocado Egg Sandwiches

  • Prep the avocado: Slice the avocado in half and remove the pit. With a spoon, scoop the avocado flesh out and discard the peels. Put into a medium mixing bowl and immediately add the lemon juice on top of the avocado to prevent it from browning. Use a fork to lightly mash the avocado with the lemon juice.
  • Mix the egg salad: Add the chopped eggs, Greek yogurt, celery, shallot, parsley, and dill. Season with a good pinch of kosher salt, black pepper, and red pepper flakes, if using. Add a small drizzle of extra virgin olive oil. Mix everything well with a spoon or fork. If not serving immediately, cover and keep cold in your refrigerator until ready to use.fully mixed avocado egg salad in a bowl
  • To serve: Top with more fresh herbs and serve on its own, wrapped in lettuce, or slice bread in half and spread the egg salad on one side. Top with romaine lettuce and the other half of the bread to make a sandwich. Serve immediately. 

Make Ahead and Storage Tips

This avocado egg salad recipe comes together in 20 minutes. However, if you’re looking to meal prep or planning a brunch and want to get ahead you can also prepare this recipe in stages.

  • Prep the eggs: Hard-boil the eggs a day or two beforehand and keep them in the fridge in an airtight container. 
  • Chop the vegetables: Chop the celery and shallots a night ahead and keep them in separate containers in the fridge.
  • Storage: Avocado egg salad is best enjoyed fresh the day you make it. However, leftovers store beautifully in the fridge in a tight-lid container for up to 2 nights. After that, the avocados will oxidize, so it doesn’t last as long as a classic egg salad. An extra squeeze of fresh lemon juice can delay browning, but the avocado will still start to brown after a while.
Avocado egg salad sandwiches

What to Serve with Egg Salad

This avocado egg salad recipe is delicious on its own any time of day. When it comes to my family, we truly enjoy it for breakfast, lunch, or dinner! Plus, it's a great way to use up hard boiled eggs you might have leftover from Easter.

If you’re having company and want to build out a beautiful spread this avocado egg salad is a lovely addition. Serve with prosciutto wrapped melon and this roasted asparagus salad with tomato and basil.

More Healthy Egg Recipes

Browse all Mediterranean recipes.

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Try our Aleppo Pepper!

This magical fruity, tangy spice is just what you need to give your avocado egg salad the perfect amount of kick.

a bottle of aleppo pepper from the mediterranean dish.
4.95 from 60 votes

Avocado Egg Salad

Suzy Karadsheh
Avocado egg salad sandwiches
Egg salad sandwiches get a healthy Mediterranean twist with this easy recipe! Mayonnaise is swapped for creamy avocado and tangy Greek yogurt for a light and nutritious boost. Enjoy over lettuce or between two slices of bread!
Prep – 5 minutes
Cook – 12 minutes
Total – 17 minutes
American, Mediterranean
Serves – 4 people


For the Avocado Egg Salad

  • 1 large ripe avocado
  • 1 lemon, juiced
  • 3 large eggs, hard boiled and coarsely chopped
  • 3 tablespoon Greek yogurt
  • 1 celery stalk, finely chopped
  • 1 shallot, finely chopped
  • cup chopped parsley, plus more for serving
  • cup chopped dill, plus more for serving
  • Kosher salt
  • Ground black pepper
  • Red pepper flakes, or Aleppo pepper, optional
  • Extra virgin olive oil

For Serving

  • Bread or lettuce wrap (I used ciabatta rolls)
  • Romaine lettuce leaves


  • Prep the avocado: Slice the avocado in half and remove the pit. Use a metal spoon to scoop the flesh into a medium mixing bowl, then immediately add the lemon juice to prevent it from browning. Use a fork to lightly mash the avocado with the lemon juice.
  • Mix the egg salad: Add the eggs, yogurt, celery, shallot, parsley, and dill. Season with a good pinch of kosher salt, black pepper, and red pepper flakes (if using). Add a small drizzle of olive oil and mix until combined. If not serving immediately, cover and keep cold in your refrigerator for later.
  • Serve: Top with more fresh herbs and serve on its own or wrapped in lettuce. Or, to make a sandwich, slice the bread in half and spread the egg salad on one side. Top with romaine lettuce and the other half of the bread. Serve immediately.



  • Leftovers and storage: Avocado egg salad can be stored, sealed tightly in the fridge, for up to 2 nights. 
  • Don’t over-mash the avocado: A light mash brings out the creaminess and holds the sandwich together, but you don’t want to make a full puree. Mash until the avocado is creamy and chunky.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.


Calories: 150.4kcalCarbohydrates: 9.1gProtein: 7.1gFat: 10.7gSaturated Fat: 2.1gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 6.2gTrans Fat: 0.01gCholesterol: 123.3mgSodium: 61.7mgPotassium: 422.5mgFiber: 4.6gSugar: 2gVitamin A: 986.2IUVitamin C: 29.8mgCalcium: 61.8mgIron: 1.7mg
Tried this recipe?

*This post first appeared on The Mediterranean Dish in March 2021 and has been recently updated with new information and media for readers' benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. 5 stars
    No surprise that I love this recipe! I've tried so many of your recipes and love them all! Can't wait to get my copy of your cookbook! Thanks Suzy!!!!

  2. 5 stars
    If you haven’t tried this recipe, do it now! It’s such a fresh change from mayo tuna and egg salads, especially during this Lenten season. My husband requested this for lunch today-done!

  3. 5 stars
    A bit of a long review, but necessary. I had 2 bags of avocados that were very ripe which I was wondering what to do with. I then recalled this recipe. I ran out for eggs and celery, anxious to make this. To my dismay, I didn't have any dill and only a small amount of cilantro. However, I did have some microgreens and spinach, so into the food processor they went. End result? Fantastic! Thank you for this amazing recipe that can be made on the fly with produce kicking around in your fridge. Egg salad has always been my fave, and you made it so much better without heavy, boring mayo. Sadly, I have issues digesting lettuce, so I added some homemade kimchi on top. This was a perfect and quick bite to eat lastnight on a cold, rainy, lazy evening. This recipe would be a perfect way to sneak in veggies for little ones. Budget-friendly as well. This is definitely going into my regular rotation.

  4. 5 stars
    I usually don't comment on cooking blogs, but this is truly an excellent recipe (as are all the recipes I've tried on this site, so far)! The avocado and yogurt successfully create the full flavor, taste, and texture of fat we usually get from the mayonnaise. But we aren't left with the clogged, heavy feeling mayo tends to produce in the gut. I love mayonnaise: especially in egg salad. Even if I weren't making the conscious effort to eat better, I would choose this egg salad over the traditional mayo based one any day. The addition of the fresh herbs, along with the generous amount of celery, onion, and lemon, is also brilliant as it adds texture and complexity. Lovely!

  5. 5 stars
    I have always been an egg salad fan, but never made it too much because of all the mayo - this recipe fixed that problem for me! So good!

    1. 5 stars
      I’m currently pregnant and was craving an egg salad but without Mayo. Wow did this one hit the spot for me (and my husband who usually doesn’t like egg salads because of his dislike for Mayo). This will definitely be on rotation in our house from now on. So much fresh flavor without all the unhealthy ingredients!

  6. 5 stars
    Hello, This is so special I made it for a Memorial service. It was the first dish to empty. Served with toasted crostini and lettuce leaves. Love the Aleppo here.
    Of the 16 people here, 9 took home the recipe. All requested I make this for our next gathering!
    Also sent the recipe to my Sister in Tn. After trying on Family, she will be serving it in place of stuffed eggs for Easter, as will I.
    Over my 6o+ years I have played with egg salad, Yours is by far the best!raf

  7. 5 stars
    Just delicious! So creamy, I didn't miss the mayo at all (and I LOVE mayo). I served the egg salad on gluten-free ciabatta for dinner.

  8. 5 stars
    Made this for a Father's Day gathering, serving it as sliders on mini ciabatta rolls.
    Everyone raved about it.
    Have made it again, using it to fill lettuce wraps.
    Unbelievable how simple and delicious it is.

  9. Hi Suzy,
    I am Lebanese, and grew up eating Mediterranean food. I was really excited today when I found your website. I can’t wait to make your Mediterranean Chicken Salad, and your Avacado Egg Salad.

    And, by the way, I loved the Anthropologie dress you wore today!!


  10. 5 stars
    I've tried numerous recipes from your site and they are all stellar. This one is a standout, however. Truly the best egg salad I've ever had. Substituted the aleppo pepper with ground chipotle chili pepper (just my preference!) and it was absolutely delicious. Thank you for all of these amazing recipes!

  11. 5 stars
    Received my Aleppo pepper from your site and made this delicious Avocado Egg Salad recipe. Fantastic. My new go-to Egg Salad recipe. You were right, the Aleppo Pepper gives it the just right amount of kick. Thanks.

  12. 5 stars
    You must try this recipe, you won’t go back and make a ‘classic’ egg salad again. Love the twist.

  13. 5 stars
    I am half Lebanese and have recently found your site and I love so many recipes already! What fun new approaches to some old traditional dishes!
    This one is a new favorite! Very bright flavorful yet light and airy! What a wonderful combination of flavors! I highly recommend this one!

  14. 5 stars
    Tried this salad and it was amazing. Such an upbeat recipe!! My husband loved who only likes Greek food

  15. Hi Suzy: This egg salad recipe sounds terrific, must try any time soon.
    I am from Polish / Ukrainian decent, generally pump this up with dill etc, I have thought of trying caraway seeds ? ?
    I have a folder for your site, and 95% of your emails go right into there.
    I have made your recipes with great success. I will post a review this time.
    Am 83 Years of age, and just like to bug about in the kitchen, noting more and nothing less, just a hobby.
    Located near Vancouver, B. C . Canada,
    Really enjoy your emails, and wish to say the photography is outstanding.
    Photography the other hobby for some over 40 years,
    Again many thanks


    1. Hi, Ron! Thank you so much for you sweet message here. I am working really hard on my photography skills, you your compliment means a lot! I have never thought of adding caraway seeds here... but thanks for the suggestion. I'll have to give it a try!!

  16. my goodness i have to try this. My Jewish grandmother's egg salad and potato salad all ways had lots of chopped celery and lots of celery leaves. The leaves are a little bitter and cuts the mayo, but i know you dont use it, but I think this is the secret to egg or potato salad. Maybe give it a try, Would love to hear you think..... its a great addition in my opinion.