This creamy and healthy Avocado Egg Salad swaps out mayonnaise for protein-rich Greek yogurt and nutrient-packed avocado. Perfect for a quick lunch, sandwich filling, or as a topping for crackers.
Ingredients
- Hard-boiled eggs
- Avocado
- Plain Greek yogurt
- Dijon mustard
- Lemon juice
- Salt and pepper
Optional Add-ins:
- Chopped green onions
- Fresh dill or parsley
- Paprika
How To Make Egg Salad With Avocado No Mayo
Prepare the Eggs
- Hard-Boiled Eggs: Start with fully cooked, hard-boiled eggs. If you haven’t boiled them yet, place the eggs in a pot of cold water, bring them to a boil, and simmer for 10-12 minutes. Once cooked, transfer them to an ice water bath to cool completely.
- Peeling: Crack the shell gently on a flat surface, then peel under running water for ease.
- Chopping: Once peeled, roughly chop the eggs into bite-sized pieces. Don’t worry about uniformity; the texture adds to the salad. Set the eggs aside in a bowl.
Mash the Avocado
- Choose Ripe Avocado: Ensure the avocado is ripe (it should yield to gentle pressure). Slice it open, remove the pit, and scoop the flesh into a mixing bowl.
- Mash to Desired Consistency: Using a fork or a potato masher, mash the avocado until smooth. If you like more texture, leave small chunks intact.
Mix the Base
- Add Greek Yogurt: Introduce the Greek yogurt to the mashed avocado. It makes the salad creamy without being overly rich.
- Seasonings: Add Dijon mustard, lemon juice for freshness, and season with salt and pepper.
- Blend: Stir the mixture until it’s smooth and well-combined. This forms the base of your salad and holds all the ingredients together.
Combine the Salad
- Fold in Eggs: Gently add the chopped eggs to the avocado-yogurt base. Use a spatula to fold the eggs in, ensuring they are coated evenly while maintaining their shape.
- Optional Add-Ins: At this stage, you can include extras like finely chopped green onions for a mild onion flavor, fresh dill or parsley for herbaceous notes, or paprika for a subtle smokey kick.
Serve
- Serving Options: You can enjoy the avocado egg salad in various ways:
- Spread it on toast for a quick breakfast or snack.
- Use it as a sandwich filling for lunch.
- Serve it alongside crackers or veggie sticks as an appetizer.
- Garnishing: For added flavor and presentation, garnish with a sprinkle of fresh herbs or an extra squeeze of lemon juice just before serving.
Pro Tips
- Perfectly Boil Eggs: Boil eggs for 10-12 minutes, then transfer them to an ice bath to ensure easy peeling.
- Use Ripe Avocado: Ensure your avocado is ripe for easy mashing and a creamy texture.
- Mix Gently: Avoid over-mixing to keep the egg pieces intact.
- Customize: Add celery for crunch, jalapeños for spice, or swap Dijon mustard for whole-grain mustard.
How to Store Avocado Egg Salad With Greek Yogurt
- Refrigeration: Store in an airtight container in the fridge for up to 2 days.
- Prevent Browning: Place a piece of plastic wrap directly on the surface of the salad to limit exposure to air.
- Avoid Freezing: The avocado doesn’t freeze well and may become watery.
More Recipes
Avocado Egg Salad With Greek Yogurt
This creamy and healthy Avocado Egg Salad swaps out mayonnaise for protein-rich Greek yogurt and nutrient-packed avocado. Perfect for a quick lunch, sandwich filling, or as a topping for crackers.
Ingredients
- Hard-boiled eggs 6 large
- Ripe avocado 1 medium
- Plain Greek yogurt ¼ cup
- Dijon mustard 1 tsp
- Lemon juice 1 tbsp
- Salt and pepper to taste
Optional Add-ins:
- Chopped green onions to taste
- Fresh dill or parsley to taste
- Paprika to taste
Instructions
Prepare the Eggs
- Peel the hard-boiled eggs and roughly chop them. Set aside.
Mash the Avocado
- In a medium bowl, scoop out the avocado and mash it with a fork until smooth.
Mix the Base
- Add Greek yogurt, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado. Mix until creamy and well-combined.
Combine the Salad
- Gently fold in the chopped eggs. If desired, add green onions, dill, or other optional seasonings.
Serve
- Serve immediately as a sandwich filling, on top of toast, or with crackers.
Notes
- Perfectly Boil Eggs: Boil eggs for 10-12 minutes, then transfer them to an ice bath to ensure easy peeling.
- Use Ripe Avocado: Ensure your avocado is ripe for easy mashing and a creamy texture.
- Mix Gently: Avoid over-mixing to keep the egg pieces intact.
- Customize: Add celery for crunch, jalapeños for spice, or swap Dijon mustard for whole-grain mustard.