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Need a delicious, healthy lunch? I thought you might! This avocado egg salad recipe is a healthy blend of hard boiled eggs, avocado, and seasonings. You might not think of avocado and egg salad as a combination that goes together, but it totally does! I normally make my own avocado oil mayo for classic egg salad, but for an egg salad without mayo, avocado actually makes a creamy swap that’s just as delicious.
If you want the flavor of your no mayo egg salad to be a bit more similar to the regular kind, make this egg salad recipe (with classic ingredients like Dijon mustard) instead and substitute Greek yogurt for the mayonnaise.
Why You’ll Love This Avocado Egg Salad Recipe
- Mexican flavors reminiscent of guacamole
- Creamy texture with some crunch
- Easy to make
- Ready in just 10 minutes (if you have hard boiled eggs on hand)
- Naturally gluten-free, low carb (just 3.2 grams net carbs!), whole30, paleo, and just plain healthy
Ingredients & Substitutions
This section explains how to choose the best ingredients for avocado egg salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Avocados – To make egg salad without mayo, we’re using avocados as a mayonnaise substitute. Make sure they are ripe, so that they mash nicely to a creamy consistency.
- Lime Juice – Keeps the avocado from browning and adds tangy flavor. Fresh has the best flavor, but bottled lime juice is fine for convenience. In a pinch, lemon juice will also work as a substitute.
- Sea Salt – Adjust to taste.
- Fresh Cilantro – Fresh herbs work best in salads, but technically you can substitute 1 tablespoon + 1 teaspoon dried cilantro in place of the 1/4 cup fresh. If you’re not a cilantro fan, green onions, chives, or even dill or parsley will work.
- Red Onions – They add crunch and flavor! Red onion is a classic pairing with the other flavors in this avocado egg salad, but white or even green onions will also work if that’s what you have on hand. Either way, chop finely so that they incorporate well.
- Celery – Another component that adds crunch. Dice it finely as well.
- Jalapenos – For a little heat! Remove the ribs and seeds for less heat, or leave them in if you like the spice.
- Hard Boiled Eggs – Feel free to hard boil them however you normally do. This is my favorite method for easy peel boiled eggs, but you can also make boiled eggs in the oven if you prefer.
VARIATION: Add more proteins!
For a heartier version with even more protein, try these add-ins:
- Bacon – cook bacon using your favorite method (try air fryer bacon, microwave bacon, or oven bacon), and stir it into the salad.
- Chicken – Stir in shredded chicken, or follow my avocado chicken salad recipe.
- Tuna – Add some white albacore tuna, or use my avocado tuna salad recipe.
How To Make Egg Salad Without Mayo
This section shows how to make avocado egg salad fast, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mash avocado. In a medium to large bowl, use a fork to mash the avocado and lime juice with sea salt, leaving some chunks.
- Fold in the add-ins. Add cilantro, red onion, celery, and jalapenos, and fold until just combined. Don’t over mix, so you preserve those avocado chunks!
- Add eggs. Gently fold in hard boiled eggs, mashing the yolks a little. Adjust salt and jalapenos to taste.
- Garnish. Especially if you’re serving your egg avocado salad plain, I say garnishes are a must! I like to add more egg slices, jalapeno slices, cilantro, and lime slices for squeezing.
Storage Instructions
While this salad is best made fresh, you can make it a day or two in advance if needed. A better option is to mix up the salad, but don’t add the mashed avocado until right before serving.
Does Avocado Egg Salad Turn Brown?
Yes, if you’re making egg salad without mayo by using avocado instead, the avocado will turn brown after a day or two (just like guacamole). While it may not look as appealing, it’s safe to eat. Often times, it’s only brown on the top layer, so you could remove that, or just mix it up and it will be mostly green again.
How Long Will Avocado Egg Salad Last?
Avocado egg salad will last for 1-2 days in an airtight container in the refrigerator.
Can You Freeze Egg Salad With Avocado?
No, I don’t recommend freezing avocado egg salad. Hard boiled eggs get a weird texture when freezing, and the avocado will turn brown.
How To Serve Egg Salad With Avocado
If you want a more fun way to eat it than just a fork, there are plenty of options:
- Sandwich – Make an avocado egg salad sandwich with your favorite bread. (I usually use keto bread, 90 second bread, or almond flour bread for healthy options.)
- Toast – Instead of a soft sandwich, brown your bread in the toaster and spread the salad over it. Serve open-faced with garnishes — cilantro, a squeeze of lime, or even jalapeno slices for extra heat.
- Lettuce Wrap – Serve up the salad in lettuce cups. Iceberg, romaine, and bibb all work well. Here are ALL my lettuce wrap tips and tricks.
- Crackers – Scoop up the salad with my almond flour crackers or your favorite cracker.
- Vegetables – Use sliced cucumber, celery sticks, or mini bell peppers to scoop away.
More Healthy Avocado Recipes
Obviously I love avocados (you’ve seen my logo, right?)! If you like this easy avocado egg salad recipe, you might also like some of these other healthy avocado recipes:
Recommended Tools
- Avocado Saver – If you love avocado as much as we do, you know you need this avocado saver. It’s the best method for preserving them… that actually works.
- Lime Squeezer – The best way to get lemon and lime juice, fast!
- Egg Chopper – This simple tool quickly and easily chops hard boiled eggs. So convenient!
Avocado Egg Salad Without Mayo
Avocado Egg Salad Without Mayo (10 Minutes!)
You'll love this easy, creamy, healthy avocado egg salad recipe! You need just 7 simple ingredients and 10 minutes to make egg salad without mayo.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Mash the avocado and lime juice together with sea salt, leaving some chunks.
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Fold in the cilantro, red onion, celery, and jalapenos, until just combined.
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Gently, fold in the hard boiled eggs, mashing the yolks a little. Adjust salt and jalapenos to taste if needed.
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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12 Comments
Kara
0A nice change from traditional egg salad. I love the kick from the jalapenos!
Kristyn
0Love this!! You don’t miss the mayo! It’s creamy & the flavor is amazing! Love the chunks of avocado!
Julia
0This is my FAVORITE snack recipe!! I use lemon instead of lime just because I prefer the taste of lemon. Such and easy and simple recipe! Thanks for posting!
Wendy
0Good and easy! Will make it again.
Glenda
0Absolutely delicious! The jalapeno took this next level for me. My favorite egg salad of all time!
Shanna
0Fresh, delicious, quick and easy. I wrapped mine in a lettuce wrap and it was a perfect lunch!
Connie
0Can you use a different pepper, instead of a jalapeno? We don’t like to much spice! I love your site and have made several of your recipes! And have lost 16 lbs. Thank You so much for tasty and healthy recipes.
Wholesome Yum M
0Hi Connie, Congratulations! Yes, you can use a less potent pepper. Bell peppers, poblanos peppers, or anaheim peppers would all work great in place of the jalapenos.
Michelle Henry
0This sounds DELICIOUS! I am allergic to fruit and would love to know how much leaving off the lime would effect the recipe.
Wholesome Yum M
0Hi Michelle, The lime juice helps to keep the avocado fresh and green in the recipe. It will oxidize and turn brown without it. I have not personally tested this method, but you can try blanching the avocado in boiling water for 10 seconds, then move to an ice bath. That should inhibit the enzyme that causes avocados to turn brown and remove the need to use lime juice. Please share your results if you decide to try it, we would love to hear!
Lisalia
0TWO of my favorite foods – eggs and avocado! I’m in heaven. This was delicious!
Beth
0This is the perfect salad! Quick, easy and so delicious!