Creamy Avocado Egg Salad Recipe (No Mayo)

5 from 1 vote

This avocado egg salad is a creamy, healthy twist on a classic. Made with simple ingredients, it’s an easy lunch idea and easy to prepare ahead.

Prep Time5

Cook Time10

Cool Time5

Course: Main Course, Snack

Cuisine: American

Servings:

Calories: 264kcal

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.

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.