Avocado Egg Salad {No Mayo}


This Avocado Egg Salad is a super creamy and flavor no mayo egg salad you are going to love! Using avocado makes for a nutritious, healthy, and delicious version to try.

creamy avocado egg salad in a white bowl 

Take the Classic Egg Salad to a whole new level with using avocado! This is an egg salad without mayo, similar to my Avocado Chicken Salad with no mayo. So it is great if you are vegan, just don’t like mayo, or are trying to incorporate more healthy fats into your diet. I could eat avocado all day every day, and this is such a tasty way to do it!

And since this is an egg salad without mayo, it is great to take on picnics or serve at a get together. You don’t have to worry about the mayo going back. And there is a little lemon juice in there to stop the avocado from browning.

Why You’ll Love This Avocado Egg Salad

  • Healthy – avocado is one of those super healthy and nutritious fruits, and it is great to incorporate into your meals.
  • Easy – Just a handful of super easy to find ingredients are used in this recipe. Aside from a ripe avocado, you probably have everything you need already on hand.
  • Fast – After you hard boil the eggs, this takes 5 minutes to throw together. To make it even faster you can buy hard boiled eggs from the store and skip the boiling and peeling!
  • Delicious – the avocado adds such a creamy, buttery, and delicious flavor to egg salad. If you like the traditional version, you are going to love this twist.
avocado egg salad ingredients

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Ripe Avocado
  • Lemon Juice – this helps the avocado from turning brown
  • Chives
  • Red Onion – super finely chopped blends well with the egg salad
  • Salt & Pepper
  • Hard Boiled Eggs

This no mayo egg salad is still super creamy with just the avocado. But if you want it thicker and creamier, you can add 2 Tablespoons of Mayo or Plain Greek Yogurt.

mixing together avocado egg salad in a bowl

How To Make Avocado Egg Salad

  • Eggs. Hard boil your eggs with your desired method (see notes below for options). Make sure your eggs are cold, these are great to make a couple days ahead of time. When you are ready to use them peel and coarsely chop them.
  • Avocado. Cut the avocado in half, remove the pit, scoop out the inside, and roughly mash the avocado with a fork. It does not need to be completely smooth, it will break down and get nice and creamy when you mix everything together.
  • Blend. In a bowl add all of the ingredients and mix until the avocado is evenly coating the eggs. Taste and adjust the salt and pepper to your liking.
  • Serve. You can serve immediately or store in an airtight container in the fridge until ready to serve.
avocado egg salad in a mixing bowl

Recipe Tips & Suggestions

  • Make your eggs ahead of time. You want the eggs to be cold, so you can boil them even a couple days before you want to make this. Instant Pot Hard Boiled Eggs or Air Fryer Eggs are both great ways to make them. Or you can skip all of that and buy the hard boiled eggs from the store that come already peeled.
  • Ripe Avocados. The avocado needs to be perfectly ripe so it will mash well and create the creamy texture. You want the skin to be dark in color, almost black. When you gently squeeze it, it should give. It shouldn’t be soft, but it shouldn’t be hard either. You can ripen avocados faster by placing them in a paper bag, fold down the top, and let it sit for a day.
  • Lemon Juice. You don’t want to skip adding the acid to this recipe, as it helps the avocado not turn brown. You can use lime juice instead of lemon if desired.
no mayo egg salad on a bun

How Long Does It Last

It will last in an airtight container for about 2 days in the fridge. Even with the lemon juice after about 2 days it will start to turn brown and release some liquid, so it will be a little watery.

How To Serve Avocado Egg Salad

This is just like your traditional egg salad, so you can serve on bread, with crackers, in a lettuce cup set etc. If you want to keep it low carb, you can use lettuce cups or in a low carb (keto friendly) wrap.

avocado egg salad in a small white bowl

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

  • 4 hard boiled eggs, peeled
  • 1 medium ripe avocado
  • 2 Tablespoons finely chopped red onion
  • 1 Tablespoon lemon juice
  • 1 Tablespoon finely chopped chives
  • Salt & Pepper to taste

Instructions

  1. Coarsely chop peeled hard boiled eggs and add to a medium sized bowl.
  2. Cut your avocado in half, remove the pit, scoop out the inside and roughly mash with a fork. You do not need to mash it completely smooth, it will break down and get nice and creamy once mixed together.
  3. Add mashed avocado, red onion, lemon juice, chives, salt & pepper (I start with about 1/2 teaspoon salt and 1/4 teaspoon pepper) to the eggs. Mix until well combined and everything is evenly coated.
  4. Taste and add salt and pepper to your liking.
  5. Serve immediately.

Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 216Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 249mgSodium 89mgCarbohydrates 8gFiber 5gSugar 2gProtein 10g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

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