This avocado egg salad is a fresh, creamy twist on a traditional egg salad that’s packed with flavor and nourishing ingredients. Made with hard-boiled eggs, fresh avocado, and a squeeze of lemon juice, it comes together in minutes for an easy lunch or quick snack. If you’re looking for a simple, satisfying recipe that feels like a game changer, this is it.
Why You’ll Love This Recipe
- Easy avocado egg salad made with simple, wholesome ingredients
- A healthier take on a classic egg salad recipe with no mayo. Similar to avocado toast!
- Naturally rich in healthy fats and essential fatty acids
- Comes together in minutes for a perfect easy lunch idea or quick snack
- Ultra creamy texture from fresh avocados
- Great for meal prep at the beginning of the week
- Versatile—serve on slices of bread, sourdough toast, or in lettuce wraps
If you're a fan of the classics, try our classic California chicken salad recipe!
Ingredient Notes
This avocado egg salad recipe uses simple ingredients, but a few swaps and additions can customize the flavor.
- Avocado - Use ripe, fresh avocados for the best creamy texture. They replace mayo from regular egg salad and add healthy fats.
- Hard-Boiled Eggs - Perfectly cooked hard-boiled eggs are key. Using your preferred method (like boiling then transferring to an ice bath or bowl of ice water) helps achieve the perfect hard-boiled egg every time.
- Lemon Juice - Fresh lemon juice adds brightness and helps prevent the avocado from browning.
- Seasoning - Your EBB seasoning adds great flavor, but you can also substitute bagel seasoning for a similar savory finish.
- Optional Add-Ins
- For a fun twist, try mixing in:
- Red onion, green onions, or dill relish for crunch
- Fresh herbs like fresh dill
- A spoonful of Greek yogurt for extra creaminess
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Starting with boiling water over high heat and finishing with an ice bath gives you easy-to-peel eggs and the best texture. If you love eggs, try our sun-dried tomato egg bites with basil and mozzarella or our sweet potato breakfast hash with chicken sausage and eggs.
- If you want to add additional protein, mix in a scoop of cottage cheese.
- Mash to your preferred texture. Keep it chunky or mash more for a creamy avocado egg salad—both work beautifully.
- Season to taste. Start with the listed amounts, then add a little bit more salt or pepper if needed. A sprinkle of sea salt on top of the salad right before serving is delicious.
- Make it your own. This recipe is a great base—one of those good recipes you can easily customize depending on what you have on hand. Add red onion, green onions, or dill relish for crunch, fresh herbs, red pepper flakes or hot sauce, etc.
Serving Ideas
This easy avocado egg salad is incredibly versatile:
- Spread on sourdough toast
- Serve on your favorite bread or in a sandwich
- Spoon into lettuce wraps for a lighter option
- Serve over a bed of greens or other leafy greens
- Enjoy as a healthy meal or quick snack straight from the bowl
How to Make Avocado Egg Salad
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Bring a saucepan of water to a boil. Carefully lower the eggs into the boiling water and cook for 10–11 minutes.
Transfer the eggs immediately to an ice bath and let cool completely before peeling.
Step 2: Roughly chop or mash the hardboiled eggs in a medium bowl, depending on your desired texture.
Step 3: Mash the avocado in a separate bowl and mix in the salt, pepper, lemon juice, and everything but the bagel seasoning.
Step 4: Add the avocado mixture to the bowl of mashed eggs.
Step 5: Gently mix until combined, leaving some texture if desired. Taste and adjust seasoning as needed. Serve immediately or chill until ready to use.
Avocado Egg Salad FAQs
Store leftovers in an airtight container in the refrigerator for up to 1–2 days. To help prevent browning, press a piece of plastic wrap directly onto the surface of the salad before sealing. Because of the avocado, this recipe is best enjoyed fresh.
This recipe is gluten free, dairy free, and vegetarian. It is not vegan.
Other Salad and Wrap Recipes
If you make this easy avocado and egg salad recipe recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Creamy Avocado Egg Salad Recipe (No Mayo)
Ingredients
- 4 hard boiled eggs
- 1 medium avocado
- ¼ teaspoon salt
- ¼ teaspoon Everything But the Bagel (EBB) seasoning
- ¼ teaspoon black pepper
- 2 teaspoons lemon juice
Instructions
- Bring a saucepan of water to a boil. Carefully lower the eggs into the boiling water and cook for 10–11 minutes.
- Transfer the eggs immediately to an ice bath or cold water and let cool completely before peeling.
- Roughly chop or mash the hardboiled eggs in a medium bowl, depending on your desired texture.
- Mash the avocado in a separate bowl and mix in the salt, pepper, lemon juice, and everything but the bagel seasoning.
- Add the avocado mixture to the bowl of mashed eggs and gently mix until combined, leaving some texture if desired.
- Taste and adjust seasoning as needed. Serve immediately or chill until ready to use.
Notes
- Save time/prep ahead:
- Boil eggs in advance - Prepare the hard boiled eggs ahead of time and store them peeled in the fridge.
- Mix just before serving (best option) - For the freshest flavor and color, mash the avocado and mix everything together right before serving.
- Short-term prep option - If prepping ahead, mix everything and store tightly sealed—just note it’s best within 24 hours.
- This recipe is gluten free, dairy free, and vegetarian. It is not vegan.
- The recipe can be found on My Fitness Pal by searching "BWB Avocado Egg Salad." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Michelle D
This was fantastic! So simple to make and so delicious. I used 6 eggs to increase the protein but two of them were the whites only. Loved how light and flavorful it was. And the best part is there is no mayo! This recipe will be on repeat in my kitchen
Olivia & Annie
We're so glad to hear this recipe was a win for you Michelle! Thanks for sharing about your success with adding additional eggs too!