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!
Michelle's Recipe Rundown
If you're a fan of egg salad and would like a version that's made without mayonnaise but is every bit as creamy and delicious, this recipe is it!
Hard-boiled eggs are the star of this salad, and I use mashed avocado instead of mayonnaise. The result is outstanding. I don't miss the mayo at all, and I bet you won't either.
Not only does the avocado provide the perfect amount of creaminess, but it's got vitamins, minerals, and healthy fat, so it's nutritious too.
I add pickled onions for a vinegary tang to balance the richness of the avocado, and diced celery adds a welcome crunch. Garlic powder and onion powder add more flavor, and lemon juice does double duty by adding brightness and keeping the avocado from browning too quickly.
If you keep hard-boiled eggs on hand in the fridge or make them ahead of time, you can whip up a batch of this egg salad in about 10 minutes. If not, you'll need to cook up a batch, but that's simple and doesn't take much time at all.
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Ingredients & Notes
This photo shows you all of the ingredients you'll need to make this egg salad with avocado; amounts are in the recipe card below. I've also included a few notes on making the best selections, preparation and some easy substitutions.
- Hard-Boiled Eggs - Large eggs; peeled. Use your favorite method. I make and recommend my Steamed Hard-Boiled Eggs for easy-peel eggs. Instant Pot Hard-Boiled Eggs and Air Fryer Hard-Boiled Eggs are other great options.
- TIP: For an easy shortcut, you can buy ready-to-eat peeled hard-boiled eggs in the grocery store.
- Avocado - I use Hass. You need a ripe avocado so it can be mashed easily for that creamy consistency.
- TIP: A ripe avocado has very dark, almost black skin, and it should feel a bit soft when you give it a gentle squeeze. If it's very soft, it may be overripe. If it's green and firm, it's not ripe.
- Pickled Onions - Homemade or store-bought; white or red. I use my Easy Refrigerator Pickled Onions made with white onions (I prefer white in this salad just for the lack of color). Diced fresh onions can be substituted.
- Lemon Juice - Freshly-squeezed is best, but bottled is fine too. Lime juice can be substituted.
How To Make Avocado Egg Salad
This is a brief overview of the steps with photos for visual guidance. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Chop the hard-boiled eggs.
Halve the avocado, remove the pit, scoop out the flesh, and mash it in a bowl with a fork.
Add the onions, celery, lemon juice, and seasonings; mix until well combined.
Add the chopped eggs; gently stir to combine.
Recipe Tips
- Serve immediately for best results. Avocado starts to turn brown rather quickly when exposed to the air. Although the lemon juice will help slow this process; it won't stop it completely. For this reason, I don't recommend making this salad ahead of time. Enjoy it freshly made while it's nice and green!
- You can make the hard-boiled eggs ahead (a few hours or a day ahead) and keep them stored in the refrigerator. Then you can quickly assemble the salad when ready to serve.
Leftover Storage
Ideally, due to the browning factor, I recommend only making as much salad as you will be eating immediately. But in the event that you do have some leftover salad, here's what I have found to be the best way to store it:
Put the salad in an airtight container. Before putting on the lid, cover the surface of the salad completely with plastic wrap, pressing it down to limit air exposure. Put on the lid and store in the refrigerator for up to 1 day.
Using this method, I've been able to keep leftovers nice and green for about 24 hours. If you get a few brown spots here and there, you can simply remove them.
Serving Suggestions
Enjoy this egg salad for breakfast, brunch, lunch, a light supper, or as a snack. Here are some of my favorite ways to serve it:
- Spread it on toasted and buttered bagel halves, English muffins or toasted bread. It's avocado toast meets egg salad, and it's so good.
- Make a sandwich or wrap using your favorite bread, bun, croissant, tortilla, or flatbread, plus any other toppings you might like.
- Spread it on crackers.
- Serve it on a bed of lettuce and just dig right in with a spoon.
Love a classic egg salad?
Check out my Egg Salad BLT Sandwiches for a traditional mayonnaise-based recipe.
I hope you try this Avocado Egg Salad recipe and love it as much as I do. Thanks for visiting today!
More Sandwich Salad 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!
📋Recipe
Avocado Egg Salad (No Mayo!)
Ingredients
- 4 large hard-boiled eggs, peeled; See Notes below
- 1 medium ripe avocado, about 6 to 7 ounces; I use a Hass avocado
- ¼ cup diced pickled onions, homemade or store-bought, white or red; I use my Easy Refrigerator Pickled Onions made with white onions
- 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
- Chop the hard-boiled eggs into ¼ to ½-inch pieces; set aside.
- 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
- You want to serve this salad immediately while it's nice and green, because avocado starts to turn brown when exposed to the air. The lemon juice will help slow this process, but won't stop it. For this reason, I don't recommend making this salad ahead of time (but you can make the hard-boiled eggs ahead of time).
- The estimated time shown assumes that you are starting with hard-boiled eggs since everyone has their preferred way of making them. I use and recommend my Steamed Hard-Boiled Eggs for easy-to peel eggs (it takes about 35 minutes total, including cooling time).
- Instant Pot Hard-Boiled Eggs and Air Fryer Hard-Boiled Eggs are other great options, or you can use your favorite method.
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