Dessert

Avocado Egg Salad (No Mayo Option!) Recipe

ByElena Hart April 10, 2026April 10, 2026

Introduction

This Avocado Egg Salad offers a creamy, flavorful twist on the classic egg salad without relying on mayo. It’s quick to make, fresh, and perfect for sandwiches, crackers, or a light snack.

A white bowl filled with a chunky green avocado egg salad mixed with small pieces of red onion and herbs, topped with five halves of boiled eggs showing bright yellow yolks sprinkled with green chive bits and black pepper. Surrounding the bowl are halved avocados, slices of toasted white bread, yellow hexagon crackers, small green chives in a white scalloped bowl, and a small bowl of pepper on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard-boiled eggs (peeled)
1 avocado (peeled, pitted, and cubed)

⅓ cup chopped red onion
¼ cup chopped green onion

1 tbsp Dijon mustard
2 tablespoons chopped dill pickles

Salt and ground black pepper to taste
2 tbsp Greek yogurt or mayo (optional)
Chives or additional red onion for garnish

Toasted sourdough bread (for serving)

Instructions

Step 1: Chop the hard-boiled eggs and place them in a mixing bowl. Mash the avocado and combine it with the eggs, mixing gently until creamy but still slightly chunky.
Step 2: Stir in the chopped red onion, green onion, and dill pickles. Add the Dijon mustard and, if using, the Greek yogurt or mayo. Season with salt and black pepper to taste and mix until everything is well combined.

Step 3: Serve the egg salad on toasted sourdough bread, with crackers, or simply enjoy it from a bowl garnished with chives or extra red onion.

Tips & Variations

Use Greek yogurt instead of mayo for a lighter, tangy option and added protein.
Add a squeeze of lemon juice to the avocado mixture to keep it vibrant and prevent browning.

For extra crunch, consider adding diced celery or cucumber.
Swap sourdough for whole grain or rye bread depending on your taste preference.

Storage

Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days. Because of the avocado, it’s best enjoyed fresh or within a day to avoid browning. When ready to eat, give it a quick stir and serve chilled. Avoid freezing as the texture will change.

How to Serve

Two slices of toasted brown bread are placed on a white plate, each topped with a thick layer of green avocado salad mixed with small pieces of red onion and chopped chives. On top of this creamy layer, there is one half of a boiled egg with a bright yellow yolk, sprinkled with black pepper and more chopped chives. The plate sits on a white marbled surface, with part of a halved avocado and a few bowls containing chopped onions and seasoning visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad without avocado?

Yes, you can replace the avocado with extra Greek yogurt or mayo if you prefer a traditional egg salad texture and flavor.

How do I prevent the avocado from browning in the salad?

Adding a bit of lemon juice to the mashed avocado and storing the salad in an airtight container helps keep it green longer. Also, keeping it refrigerated reduces browning.