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