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The Best Creamy, Mayo-Free Avocado Egg Salad Recipe

A mound of creamy avocado egg salad mixed with chopped red onion and topped with fresh dill.
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Make this creamy, flavorful avocado egg salad. It uses ripe avocado instead of mayonnaise for a healthy twist. This recipe is quick to prepare and perfect for lunch, light dinners, or meal prep.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1 ripe medium avocado
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Chop the hard-boiled eggs into medium pieces and place them in a medium bowl.
  2. In a separate small bowl, mash the avocado until it is smooth.
  3. Add the lemon juice, red onion, dill, Dijon mustard, salt, and pepper to the mashed avocado. Mix well to combine.
  4. Gently fold the avocado mixture into the chopped eggs until everything is evenly coated and creamy. Do not overmix.
  5. Taste and adjust seasoning if needed.
  6. Serve immediately on bread, in lettuce cups, or with crackers.

Notes

  • For a lower-carb option, serve this salad over crisp lettuce leaves instead of bread.
  • If you need to make this ahead, add the lemon juice to prevent the avocado from browning quickly. Store leftovers in an airtight container in the refrigerator for up to two days.
  • Add a pinch of cayenne pepper for a slight kick.

Nutrition

Find it online: https://hearthbite.com/avocado-egg-salad-recipe/