My go-to avocado egg salad is ultra creamy, thanks to rich, nutritious avocado and a little Greek yogurt. No mayo! And with the bright flavors from shallots, fresh herbs, and a squeeze of lemon juice, this healthy egg salad is a must-try!

Avocado egg salad sandwich with lettuce and dill

My go-to avocado egg salad with a Mediterranean twist!

If you're looking to kick up the flavor on your egg salad recipe a few notches while keeping it healthy, this avocado egg salad might be your ticket!

This egg salad without mayo is rich and ultra creamy in the best way, thanks to nutritious avocados, a little Greek yogurt, and a drizzle of good extra virgin olive oil! And for good texture and loads of flavor, I add in celery, a handful of fresh parsley and dill, and a good squeeze of lemon juice. The lemon juice is a secret ingredient that adds tang and keeps avocados from turning brown too fast.

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.

Ingredients: What you'll need for this avocado egg salad

I leave out mayo in favor of Greek yogurt and avocado in this rich, creamy egg salad recipe. Here's what you'll need to make it:

  • 3 large eggs - You'll need hard-boiled eggs for this egg salad. See my tips below for how to boil an egg to use in this salad.
  • 1 to 2 Avocados- If your avocado is not large enough, use 2 medium avocados to add nutrition and replaces mayonnaise for an even more creamy egg salad.
  • Greek Yogurt- Use 3 tablespoons of a good quality plain Greek yogurt to add another layer of creamy goodness.
  • Fresh lemon juice - Add juice of 1 lemon to add brightness and tang and to also help prevent the avocados from browning too quickly (you can start with less if you don't want too much tang).
  • Celery- 1 celery rib, finely chopped, for crunch and flavor.
  • Shallot
  • Chopped fresh herbs (⅓ cup each parsley and dill) - You can also try chives, basil, or mint. Fresh herbs will add a good pop of color and a layer of freshness to brighten up the egg salad.
  • Red pepper flakes - I used Aleppo-style pepper, which are more sweet than spicy, but you can use normal red pepper flakes if you like.
  • Extra virgin olive oil - A bold and fruity extra virgin olive oil is good to use here. Try our Italian Nocellara EVOO or Spanish Hojiblanca EVOO.
  • Bread (optional) to make an egg salad sandwich. You can also try lettuce wraps for a low-carb option.

How to boil eggs for egg salad?

Hard-boiled eggs with brilliant yellow yolks are what you want for a delicious egg salad. 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 avocado egg salad:

Once you boil and peel your eggs, you can make this salad very quickly. Here is my step-by-step tutorial (print-friendly recipe with ingredient measurements to follow:

  • Prepare the hard boiled eggs: Peel and roughly 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)

    ingredients for egg salad placed in a bowl
  • Add chopped celery, shallots, and ⅓ cup each parsley and dill.
  • Drizzle a little 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.

    fully mixed recipe ingredients placed in a bowl

Make the perfect egg salad sandwich

You can totally serve this avocado egg salad without bread (or in lettuce wraps) 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. 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.

Avocado egg salad sandwich placed on a table

More serving suggestions

Not interested in an egg salad sandwich? No problem! Avocado egg salad can be served in a variety of ways.

When I'm in a hurry, I like to toss it onto a bed of greens (I've used spring mix, arugula, and a kale-spinach mix, all with great success!) for a quick, satisfying lunch. You can also up your avocado toast game by spooning this egg salad onto your breakfast toast! Heck, this no-mayo egg salad is so filling, you could even just eat it on its own.

Make ahead tips

This healthy egg salad recipe takes very little time to put together once the eggs are boiled. If you want to work ahead, you can hard-boil the eggs a day or two beforehand and keep them in the fridge in an airtight container until you're ready to make the avocado egg salad. You can also chop up the celery and shallots a night ahead and keep them in separate containers in the refrigerator.

How long will avocado egg salad 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 oxidize and turn brown over time, changing the appeal of the salad. An extra squeeze of fresh lemon juice can delay browning, but the avocado will still start to brown after a while.

Egg recipes with boiled eggs

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4.93 from 42 votes

Creamy Avocado Egg Salad Recipe

Suzy Karadsheh
No mayo avocado egg salad sandwiches with lettuce and dill
My go-to avocado egg salad is a delicious, healthier twist on classic egg salad. It is ultra creamy, thanks to rich nutritious avocado and a little Greek yogurt. No mayo involved! And you'll love the bright flavors from fresh herbs and a squeeze of lemon juice. Hard-boiled eggs work best in this recipe, and I share all the tips for how to boil eggs. To serve, make a loaded egg salad sandwich, scoop it onto a bed of greens, spread it onto your morning toast, or eat it by itself!
Prep – 10 mins
Cook – 12 mins
Total – 22 mins
American, Mediterranean
Serves – 4 people


  • 3 large eggs
  • 1 large ripe avocado
  • 1 lemon, juice of
  • 3 tablespoon Greek yogurt
  • 1 celery rib, finely chopped
  • 1 shallot, finely chopped
  • cup chopped fresh parsley
  • cup chopped fresh dill
  • Kosher salt and black pepper
  • Big pinch red pepper flakes, I used Aleppo-style pepper
  • Extra virgin olive oil

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).



  • Make ahead tips: You can hard-boil the eggs a day or two in advance and store them in an airtight container in the fridge. You can also chop the celery and shallots a night ahead and store them separately in the fridge.
  • Serving suggestions: Make a loaded egg salad sandwich bread of your choice (I like ciabatta rolls here), toss the avocado egg salad onto a bed of greens, spread it over your morning toast, or eat it by itself!
  • Leftovers and storage: Avocado egg salad can be stored in the fridge in a tight-lid glass container up to 2 nights. 
  • Visit our Online Shop for quality Mediterranean ingredients including olive oils and all-natural spices.


Calories: 212.1kcalCarbohydrates: 9.1gProtein: 7gFat: 17.7gSaturated Fat: 3.1gTrans Fat: 0.1gCholesterol: 123.3mgSodium: 352.5mgPotassium: 422.6mgFiber: 4.6gSugar: 2gVitamin A: 986.2IUVitamin C: 29.8mgCalcium: 61.9mgIron: 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.