Avocado Egg Salad (No Mayo Option!) Recipe
This creamy and flavorful Avocado Egg Salad offers a healthy twist on the classic egg salad by replacing mayonnaise with ripe avocado. It’s a delicious and nutritious no-mayo option, perfect for sandwiches, crackers, or enjoying on toasted sourdough bread. Packed with fresh ingredients like red and green onions, dill pickles, and a hint of Dijon mustard, this salad is easy to whip up and makes for a satisfying snack or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs, if not pre-boiled)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Egg Salad Base
- 6 hard-boiled eggs, peeled and chopped
- 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)
To Serve
- Chopped chives or extra red onion for garnish
- Toasted sourdough bread or crackers
Instructions
- Prepare the Eggs and Avocado: Chop the 6 hard-boiled eggs into bite-sized pieces and place them in a mixing bowl. Mash the peeled, pitted, and cubed avocado until creamy but still chunky, then add it to the bowl with the eggs.
- Add Flavorful Ingredients: Stir in the chopped red onion, green onion, and dill pickles to the egg and avocado mixture. These add a refreshing crunch and tanginess to the salad.
- Mix in Seasonings and Optional Dressing: Add the Dijon mustard and the optional Greek yogurt or mayonnaise for creaminess. Season the mixture with salt and freshly ground black pepper according to your taste. Mix thoroughly until all ingredients are well combined.
- Serve: Garnish with chopped chives or more red onions for an extra fresh flavor. Serve the avocado egg salad on toasted sourdough bread, crackers, or simply enjoy it straight from the bowl with a spoon.
Notes
- You can omit the Greek yogurt or mayo for a completely no-mayo, dairy-free version.
- Hard boil eggs in advance to save prep time.
- Adjust the amount of Dijon mustard and pickles to your preferred tanginess.
- Use ripe yet firm avocado to avoid a mushy texture.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
Keywords: avocado egg salad, no mayo egg salad, healthy egg salad, avocado salad, easy egg salad recipe, no mayo avocado egg salad
