Best Ever Creamy Avocado Egg Salad (No Mayo Required!)
I first developed this incredible Creamy Avocado Egg Salad recipe on a scorching hot summer day when the thought of turning on the oven was unbearable. My fridge was nearly empty, but I had a carton of eggs and two perfect, ripe avocados. Necessity is the mother of invention, and boy, did this turn out to be a winner!
If you love classic egg salad but want a healthier, fresher take—or if you just can’t handle mayo—you have found your new favorite easy dinner or lunch. This version uses the creamy texture of fresh avocado to bind everything together, creating the ultimate comfort food. It’s naturally dairy-free and loaded with healthy fats.
This is a tested, family-favorite recipe that comes together in less than 15 minutes (if your eggs are already boiled!). Get ready to fall in love with the bright lime and savory mustard notes that truly make this salad shine.
❤️ Why You’ll Love This Creamy Avocado Egg Salad
- No Mayo Required: The avocado provides all the necessary creaminess and richness, making it a lighter option.
- Quick & Easy: Perfect for meal prepping or a quick lunch; ready in 15 minutes flat.
- Healthy Fats: Packed with the good kind of fats, keeping you full and satisfied.
- Perfect for Keto & Low Carb: Naturally fitting into most popular diet plans.
- Bright Flavor: A zesty kick from lime juice and Dijon mustard elevates the classic egg salad profile.
What You Need
You only need a few simple pantry staples for this recipe! We rely on fresh, high-quality ingredients like ripe avocados and a little fresh lime juice to make the flavor truly pop.
Check the full printable recipe card below for detailed measurements and necessary equipment.
💡 Expert Tips for the Creamiest Results
- Perfect Eggs: Start with perfectly cooked eggs. For easy peeling, use older eggs and plunge them immediately into an ice bath after boiling.
- Don’t Over-Mash the Avocado: Mash the avocado first until creamy, then add the chopped eggs. You want some texture from the eggs, not a smooth paste.
- Acidity is Key: Don’t skip the lime juice! It brightens the flavor and, crucially, helps prevent the avocado from browning as quickly during storage.
- Taste & Adjust: Always taste before serving. Add more salt, pepper, or a pinch of cayenne if you like heat.
Variations & Substitutions
This recipe is highly adaptable. Feel free to mix and match seasonings based on what you have on hand!
- Add Crunch: Stir in finely diced celery, red onion, or bell pepper for texture.
- Herb Swap: If you don’t love cilantro, use fresh dill, chives, or parsley instead.
- Spice It Up: A dash of hot sauce (like Cholula or Tabasco) or a pinch of smoked paprika works wonders.
- Make it Keto: This recipe is naturally keto! Serve it in lettuce cups, stuffed in bell peppers, or with cucumber slices instead of bread.
Storage & Freezing
Because of the avocado, this salad is best enjoyed within the first 1-2 days. The lime juice helps significantly, but the avocado will eventually oxidize.
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface of the salad before sealing the lid to minimize air exposure.
- Freezing: I strongly advise against freezing egg salad or avocado, as the textures will change drastically upon thawing (becoming watery and mushy).
Frequently Asked Questions (FAQ)
Q: Can I use pre-cooked eggs?
A: Yes, absolutely! If you are meal prepping and have hard-boiled eggs ready to go, the entire preparation time drops to less than 10 minutes.
Q: How do I choose the perfect avocado?
A: You want an avocado that yields slightly to gentle pressure but isn’t mushy. It should be perfectly ripe, as under-ripe avocado won’t mash smoothly and will taste slightly bitter.
I hope this Creamy Avocado Egg Salad becomes a staple in your kitchen just like it is in mine!
If you loved this healthy, easy dinner idea, please consider leaving a rating and review below. Happy cooking, friends!
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Best Ever Creamy Avocado Egg Salad (No Mayo!)
Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- 2 medium ripe avocados
- 1 tbsp Dijon mustard
- 1 tbsp fresh lime juice (or lemon juice)
- 2 tbsp fresh cilantro or chives, chopped
- Salt and black pepper to taste
- Optional: Pinch of cayenne pepper or hot sauce
Instructions
- Step 1 In a medium mixing bowl, scoop out the flesh of the two ripe avocados.
- Step 2 Add the Dijon mustard, lime juice, salt, and pepper to the bowl. Use a fork to mash the avocado until smooth and creamy.
- Step 3 Add the chopped hard-boiled eggs and chopped cilantro (or chives) to the avocado mixture.
- Step 4 Gently fold the ingredients together until the eggs are coated. Be careful not to over-mix, as you want some texture remaining from the eggs.
- Step 5 Taste and adjust seasonings, adding more lime, salt, or pepper as needed.
- Step 6 Serve immediately on toast, in lettuce wraps, or over a bed of greens. Enjoy!
Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- 2 medium ripe avocados
- 1 tbsp Dijon mustard
- 1 tbsp fresh lime juice (or lemon juice)
- 2 tbsp fresh cilantro or chives, chopped
- Salt and black pepper to taste
- Optional: Pinch of cayenne pepper or hot sauce
