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Avocado Egg Salad is the light and fresh salad of your lunch dreams! Creamy and delicious with absolutely no mayo – it’s totally addictive!
AVOCADO EGG SALAD RECIPE
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!
HOW TO MAKE EGG SALAD WITH AVOCADO
- Hard boil six eggs and cool completely (don’t worry if they crack, since you’ll be chopping them).
- Roughly chop the eggs and place them in a mixing bowl.
- 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.
- 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.
- Mix all the ingredients together until well combined. Serve Avocado Egg Salad immediately.
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.
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.
More delicious sandwiches to try:
- Club Sandwich
- Classic Baked Italian Sub Sandwich
- Cuban Sandwich Recipe
- Shredded Chicken Parmesan Sandwich
Avocado Egg Salad
- 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
- 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.