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Avocado Egg Salad (No Mayo!)

This quick and easy Avocado Egg Salad is healthy, full of flavor and wonderfully creamy without any mayonnaise. Use it for sandwiches, wraps, on toast and more for breakfast, brunch, lunch, snacking or even dinner!

And if you’re like me and you keep hard-boiled eggs on hand in the fridge, you can whip up a batch of this salad in only about 10 minutes flat!

If not, you’ll have to cook up a batch of hard-boiled eggs, but that’s simple and doesn’t take much time at all.

So, now that we have one-year old hens that are very productive layers, we’re always looking for new and different egg recipes to try. This egg salad with avocado is courtesy of my sister. She made it for me recently, and I am now completely obsessed (Thanks, K!)!

Avocados are one of my favorite foods because they’re both nutritious and delicious. They’ve got vitamins, minerals, fiber, healthy fat, and they’re low in sugar.

But besides all of that, I’m just totally amazed at how the avocado makes this egg salad so nice and creamy without one drop of mayonnaise. I don’t miss it at all, and I bet you won’t either!

Pickled onions add a bit of vinegary tang, and diced celery (my addition) adds a welcome crunch. Garlic and onion powder make it even more tasty. And lemon juice does double duty by adding brightness and helping to keep the avocado from browning too quickly.

It’s a must-try if you love avocado and eggs!

Ingredients You Need

all of the individual ingredients needed to make avocado egg salad
  • Hard-boiled eggs (large eggs)
  • Avocado (I use Hass avocado)
  • Pickled onions (white or red, store-bought or homemade; I prefer white for this recipe and use my Easy Refrigerator Pickled Onions made with white onions)
  • Celery
  • Lemon juice (freshly squeezed or bottled)
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper

How To Make Avocado Egg Salad

chopped hard boiled eggs on a wooden cutting board with a knife

Peel and chop the hard-boiled eggs; set aside.

a collage of 2 images, the first is of 2 avocado halves in a bowl, and the second is of the avocado in the bowl being mashed with a fork

Halve the avocado, remove the pit, scoop the flesh out of the skin, place it in a large bowl, and mash it with a fork.

a collage of 2 images, the first is of lemon juice, celery, onions, and seasonings added to the avocado in the bowl, and the second is of everything in the bowl being stirred together with a spoon

Add the pickled onions, celery, lemon juice, garlic powder, onion powder, salt and pepper; mix until well combined.

a collage of 2 images, the first is of the chopped eggs added to the avocado mixture in the bowl, and the second is of the eggs being folded into the avocado mixture in the bowl with a spoon

Add the chopped eggs to the avocado mixture and gently stir to combine. Serve immediately and enjoy!

Recipe Tips & Tidbits

  • Need to make some hard-boiled eggs?
    • To make them on the stove top: Place the eggs in a medium saucepan (I use a 3-quart pot) and cover them with cold water by an inch. Bring to a boil over medium-high heat, uncovered, and then immediately turn off the heat, cover the pot, and let sit for 15 minutes. Drain, transfer the eggs to an ice water bath, let sit until completely cooled and then peel.
    • Or try Instant Pot Hard-Boiled Eggs and Air Fryer Hard-Boiled Eggs (these are my two favorite ways to make them).
  • Make sure your avocado is nice and ripe so it can be mashed easily for that nice creamy consistency. You don’t won’t it to be overripe, though, as then it can be too mushy and even starting to turn brown inside.
    • When perfectly ripe, the skin of the avocado will be very, very dark green (even almost black) and it should yield slightly and feel a little soft when you give it a gentle squeeze. An unripe avocado will be greener, very firm and will not have any give. An overripe avocado will be very soft.
  • Avocado turns brown quickly because it contains an enzyme that reacts when it is exposed to the oxygen in the air (it’s called oxidation). The acid in the lemon juice used in this recipe slows down the oxidation, helping to keep the avocado greener for longer…so don’t skip it!
avocado egg salad in a bowl with a spoon on the side and toasted bagel halves on a plate in the background

Substitutions & Variations

  • Lime juice can be used instead of lemon juice.
  • Diced fresh onions can be used instead of pickled onions.
  • Add a sprinkle of cayenne pepper for a little spicy heat.
  • Mix in some cooked and crumbled bacon. Yum!

Make Ahead & Leftover Storage

Make Ahead

Because of the oxidation/browning factor with the avocado, this salad shouldn’t be made ahead of time. Even though the lemon juice will help slow down the oxidation, it will still eventually start to turn brown. So make it fresh, make only as much as you will need right away, and serve it immediately.

You can make the hard-boiled eggs several hours or up to a few days ahead of time. Keep them stored in an airtight container in the refrigerator until ready to use.

Leftover Storage

If you do happen to have leftovers, put them in an airtight container and, before putting on the lid, cover the surface of the salad completely with plastic wrap, pressing it down to limit air exposure. Store in the refrigerator for up to 1 day and enjoy it sooner rather than later for the best results.

Using this storage method, I’ve been able to keep the leftovers nice and green for up to 24 hours. If there are a few brown spots here and there, you can remove them.

This salad is not freezable.

2 toasted bagel halves topped with avocado egg salad on a white plate with the bowl of salad and a spoon on the side

How to Serve Avocado Egg Salad

There are lots of different ways you can enjoy this salad. My favorite way is to spread it on toasted and buttered bagel halves, English muffin halves or toast and serve it open-faced. It’s avocado toast meets egg salad, and I most often eat it this way for breakfast.

You could also make it a sandwich using your favorite bread, bun or even a croissant. It also makes a great wrap using either a flour tortilla or other flatbread, or you can go low-carb and wrap it in lettuce.

Try it spread on crackers for a snack, or just go ahead and dig right in with a spoon!

I hope you try this Avocado Egg Salad recipe and love it as much as I do. Thanks for visiting today!

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More Recipes To Try

If you try this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

avocado egg salad in a bowl with a spoonful being lifted out

Avocado Egg Salad (No Mayo!)

This quick and easy Avocado Egg Salad is healthy, full of flavor and wonderfully creamy without any mayonnaise. Use it for sandwiches, wraps, on toast and more for breakfast, brunch, lunch, snacking or even dinner!
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Author: Michelle
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 (about ½ cup each; recipe makes about 2 cups total)
Estimated Calories: 148

Ingredients

  • 4 large hard-boiled eggs
  • 1 medium ripe avocado, about 6 to 7 ounces; I use a Hass avocado
  • ¼ cup diced pickled onions, I use white; red can also be used
  • ¼ cup diced celery
  • ½ tablespoon lemon juice, fresh or bottled
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt, to taste (I use about ½ teaspoon of kosher salt)
  • black pepper, to taste (I use about ¼ teaspoon freshly ground)

Instructions

  • Peel and chop the hard-boiled eggs; set aside.
    I do pieces that are between ¼ and ½ inch big; make them whatever size you like.
  • Halve the avocado (you'll need to carefully work the knife around the pit inside as you do this). Open it up by giving the halves a gentle twist and pulling them apart, then remove and discard the pit. Use a large spoon to scoop out the flesh and place it into a large bowl. Discard the skin.
  • Using a fork, mash the avocado until it is mostly smooth and creamy with just a few small chunks here and there (or you can mash it completely smooth if you prefer).
  • Add the pickled onions, celery, lemon juice, garlic powder, onion powder, salt and pepper; mix until well combined.
  • Add the chopped eggs; gently stir to combine, being careful no to break up the eggs too much.
  • Serve immediately.

Notes

  • The time for this recipe assumes that you already have hard-boiled eggs on hand. If you don’t, you’ll need to do that first. This can take an additional 25 to 40 minutes depending on the method you use.
    • To make hard-boiled eggs the stove top: Place the eggs in a medium saucepan and cover them with cold water by an inch. Bring to a boil over medium-high heat, uncovered, and then immediately turn off the heat, cover the pot, and let sit for 15 minutes. Drain, transfer the eggs to an ice water bath, let sit until completely cooled (about 10 to 15 minutes), and then peel.
    • Instant Pot Hard-Boiled Eggs or Air Fryer Hard-Boiled Eggs are other options (these are my 2 favorite ways to make them).
  • If you don’t have pickled onions, you can use diced fresh onions instead.
  • Please refer to the post for additional info and tips as well as info on making ahead, storing leftovers, substitutions and variations, and serving suggestions.
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