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 (and for an egg-free version, check out my chickpea salad sandwich).

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.

Visit Our Shop

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.
4.96 from 61 votes

Avocado Egg Salad

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy 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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4.96 from 61 votes (32 ratings without comment)

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  1. shellie says:

    5 stars
    This is so fresh tasting and delicious, my new egg salad recipe. Thanks for sharing!

  2. Cortez Shapino says:

    I just added this blog to my rss reader, excellent stuff. Cannot get enough!

    1. TMD Team says:

      Thanks so much, Cortez!

  3. Susan says:

    I love this, didn’t have yogurt, so I use ricotta cheese with olive oil to loosen it up. I had a canna tuna to make it go further yummy yummy yummy!!

  4. Neva Mikula says:

    5 stars
    So so good. I’ve shared the recipe five times already!

  5. Melissa says:

    5 stars
    This is so delicious and a nice twist on egg salad. I ate it with Crunchmaster Multi-Grain rice crackers but will probably have some with homemade sourdourdough also. I don't think there is a recipe I've tried that I haven't liked. Thank you for being so kind to share your passion in the kitchen.

    1. TMD Team says:

      Thanks so much, Melissa!

  6. Helen says:

    This is delicious! I don't miss the mayo at all!

    1. TMD Team says:

      Yay! For some other yummy, no mayo salads, be sure to check out Suzy's Tuna Salad and Chicken Salad recipes!

  7. TN Karen says:

    5 stars
    Oh my goodness, Suzy! This is absolutely delicious. It will be my go-to for egg salad from now on! You are a genius at putting flavors together to come up with fabulous dishes, and this is no exception. I have loved every single recipe of your that I have made. You are my first and foremost resource for recipes, and your recipes are helping me to lose weight. Thank you for introducing me to the Mediterranean Diet way of eating.

    1. TMD Team says:

      Awww! Thank you so much, Karen!

  8. Dena Mitchell says:

    5 stars
    Creamy and delicious with so much flavor!

  9. Ann says:

    5 stars
    This is so delish! My new easy go-to for lunch or light dinner! And a great reminder how good (& good for you) greek yogurt is instead of mayo.

  10. Michelle Harris says:

    5 stars
    I followed this recipe to the tee but used Kaiser rolls instead of ciabatta because that's what we had. My husband is a meat eater so he wasn't too thrilled about just having eggs for dinner so I did add 3 crumbled bacon strips to the salad. And wow! The first bite, I wasn't too sure, but I have never finished such a large sandwich and I filled my bun. Even my husband, was like, "I'll try this..." Needless to say, the more bites you take, the better it tastes! These were fantastic! Not sure if I will ever go back to mayo egg salad! Thank you, this is definitely a keeper!

    1. TMD Team says:

      Love the idea of adding some crumbled bacon to this for a little indulgence :).

  11. Carol Marrazzo says:

    5 stars
    quick and easy to prep. Delicious for breakfast, lunch or dinner.

    1. TMD Team says:

      Thanks, Carol!

  12. GutterQueen says:

    5 stars
    THIS EGG SALAD IS SO INCREDIBLY GOOD..I may never have regular egg salad again. It is so tasty so perfectly fresh, I am going to make it every week now I just know it.

  13. Cherie says:

    5 stars
    So good and healthy too!!! My whole family loved this.

    1. Suzy says:

      Awesome! Thanks, Cherie!

  14. Lynda says:

    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!!!!

    1. Suzy says:

      You are very sweet, Lynda! Thank you!!

  15. Denise says:

    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!

  16. Kat says:

    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.

    1. Suzy says:

      Thank you so much for sharing, Kat!