This post may contain affiliate links. Please read our disclosure policy.

Avocado Egg Salad is the light and fresh salad of your lunch dreams! Creamy and delicious with absolutely no mayo – it’s totally addictive!

Try some other light salad recipes like Egg and Olive Salad, Copycat Panera Bread Napa Almond Chicken Salad and No-Mayo Italian Tuna Salad.

Two halves of an avocado egg salad sandwich stacked on top of each other revealing the center.


Growing up, I was a big Egg Salad kid. My mom’s egg salad recipe is super simple, but it was one we could never resist. It was always a great lunch day when mom was making egg salad.

But now that I’m older, I try to be a bit more conscious of what I’m eating, so when I can find small but still delicious substitutes for other less-nutritious ingredients, I am totally on board. Enter: avocado.

Avocado has grown quite a bit in popularity over the years, and why not. It’s mild in flavor, deliciously creamy and is considered a good fat. So it seems like a natural next step to use it in place of mayonnaise in egg salad.

I realized during my first recipe test of this that subbing in avocado was absolutely a good idea and have happily made it a few times for my lunch since then!

A bowl of avocado egg salad


  1. Hard boil six eggs and cool completely (don’t worry if they crack, since you’ll be chopping them).
  2. Roughly chop the eggs and place them in a mixing bowl.
  3. In a small bowl, add two peeled and seeded avocados and the juice from one lemon. Mash them up well with a fork and add to the mixing bowl.
  4. Add chopped dill, chopped scallions, chopped celery, salt and pepper to the mixing bowl. You can use dried herbs in place of fresh, but just halve the amount because dried herbs tend to have a stronger flavor.
  5. Mix all the ingredients together until well combined. Serve Avocado Egg Salad immediately.

An avocado egg salad sandwich on a plate with chips.

How to choose the best avocado

Avocados should be nice and ripe without being mushy. Gently squeeze the avocado with your palm so you don’t bruise it. You want it to be slightly firm with a little give but not mushy. Also if the stem is easy to remove and green underneath, it’s good! If you need to ripen an avocado, keep it in a brown paper bag for a day or two to speed up the process.

How to Store

Store leftover avocado egg salad up to 3 days covered in the refrigerator, but this is best the day you make it. You might notice the avocado turns a little brown. This is due to oxidation, but it will not affect the flavor. To reduce the chance of it turning brown, press some plastic wrap closely around the avocado and egg, to get out as much air as possible before covering the container.

Serving suggestions:

Avocado Egg Salad is great on its own but you can also serve it over a green salad, on crackers or rice cakes or on a sandwich.

A half avocado egg salad sandwich with the top off revealing the egg salad.

More delicious sandwiches to try:

A close up of a plate of avocado egg salad sandwich

Avocado Egg Salad

Avocado Egg Salad is the light and fresh salad of your lunch dreams! Creamy and delicious with absolutely no mayo- it's totally addictive!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 6 large hard boiled eggs, cooled, peeled and roughly chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons scallions, chopped
  • 1/2 cup chopped celery (about 2 ribs)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 medium ripe avocados, peeled and pit removed
  • 1 lemon
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!


  • Place eggs, dill, scallions, celery, salt and pepper into a large mixing bowl and stir to combine. Set aside.
  • In a small bowl, place avocados. Squeeze the juice of one lemon onto the avocado and using a fork, mash it until it's mostly mashed with very few chunks.
  • Add the avocado mixture into the mixing bowl and stir until everything is fully coated and combined.
  • Serve immediately or refrigerate until serving.


Serve as a sandwich on toasted wheat bread with tomato and lettuce, or in lettuce cups, on top of salads, or on it's own.
Keyword avocado egg salad


Calories: 127kcalCarbohydrates: 4gProtein: 10gFat: 8gSaturated Fat: 2gCholesterol: 280mgSodium: 395mgPotassium: 165mgFiber: 1gSugar: 2gVitamin A: 492IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.



Jessy is a busy mom and wife. She blogs over at The Life Jolie, a place to talk about all things delicious, family-related and pretty.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.