Four simple, inexpensive ingredients make up this deliciously creamy, filling, and easy Avocado Egg Salad that is great for lunch, breakfast, or a snack.
Why you should make Avocado Egg Salad
This Avocado Egg Salad is delicious, filling and so easy to make. I love it for breakfast, snacks, and lunch.
It’s also great for your budget. For example, lunch is one of those meals that I find myself eating out more often, especially in the summer. It’s so easy to pick up something when the thought of having to come home to prepare lunch reminds that I’ll heat up my apartment.
In the colder months, I always keep soup in my fridge for a quick lunch, but soup sounds less appealing when it’s over 80 degrees outside. In the place of soup, I like to make some type of bulk salad. Chicken salad, pimento cheese, lentil salad, more lentil salad, and more chicken salad are my usual go-to’s.Additionally, this Avocado Egg Salad is a must-have in my fridge-staples rotation. You can serve it on toast, with crackers and sliced veggies, or in lettuce for a lettuce wrap.
What is Avocado Egg Salad
Avocado, eggs, lemon juice, and salt. That’s it. I like to add a touch of cayenne pepper or white pepper, but it’s optional.
Why this recipe works
If tasty, filling, and easy doesn’t motivate you then maybe the fact that it requires 4 ingredients will. The mashed avocado is lightly seasoned and used as the binder for this egg salad, so there’s no need for mayo. Plus, avocado makes everything better!
How to Make Egg Salad with no mayo
Boil your eggs. Mash an avocado. And stir chopped boiled eggs into your mashed avocado. Bingo! You’ve got yourself a tasty lunch or appetizer to keep you satisfied and full.
Tips for Making Avocado Egg Salad
The one little caveat of this Avocado Egg Salad is that it doesn’t stay a pretty green color for long. The avocado turns a little brownish-green after a few hours, but it is still equally as tasty for a few days. Just give it a good stir, and you’re good to go.
The best ingredients for the recipe
Hard boiled eggs: Hard boil your eggs any way you prefer. My favorite method is using my Instant Pot to hard boil eggs, but you can do whatever works best in your opinion. To make this no cook, buy hard boiled eggs from the store for even less work.
Avocado: Make sure your avocado is ripe but not too ripe. I find the pressing on the top part gives me an accurate read on how ripe the avocado is. You want it to give a little more than the whole avocado but not push in too easily.
Lemon juice: Lemon juice is key to brighten the flavor as well as help keep the avocado from immediately turning brown. Lime juice will work, too. I have also used apple cider vinegar which was ok. However, I added a little orange zest to tone down the acidity of the vinegar.
Spices: This egg salad is a blank canvas waiting for you to add whatever spices you love. I typically add a little white or black pepper along with some paprika, cayenne pepper, and/or garlic powder. Note that if you add cayenne pepper or paprika, it might dull the color a little bit.
Make Ahead Tips
The is best enjoyed within a few hours after preparing since the avocado turns a brownish color.
To make this ahead of time, I recommend hard boiling and peeling the eggs in advance. Keep in the fridge until you’re ready to chop and make this salad.
Variations
Substitutions:
As previously stated, you can use lime juice in place of the lemon. Also, vinegar will work, but I would use half the amount and add a little more as needed for flavor.
Alternative prep & cooking methods:
You can hard boil the eggs any way you like. I usually use my Instant Pot. You can also buy hard boiled eggs at the store, so you have no cooking.
Another option is to buy pre-made guacamole in the refrigerated section of the store, and you can use that as the binder for this egg salad.
Storage Tips:
Keep this covered tightly in the fridge. It’s best if you can cover it where no air touches the salad to keep it from turning brown.
Frequently Asked Questions
Can you freeze egg salad?
No, you cannot freeze this avocado egg salad because it turns into a weird consistency when it defrosts.
What to serve with this dish
I like serving this egg salad on toast or English muffins, and it’s also delicious in lettuce wraps or straight from the bowl. Add a carbohydrate to make this a complete, filling meal.
Final thoughts:
I always keep those ingredients in my kitchen, so when I’m too lazy to cook or trying to save money on my grocery bill, this Avocado Egg Salad fits.
MORE AVOCADO RECIPES YOU’LL LOVE:
- Tasty Avocado Salmon Burgers
- The best Avocado BLT
- Easy Avocado Chickpea Toast
- Avocado Cilantro Dressing
- Curry Avocado Chicken Salad
Avocado Egg Salad
Ingredients
- 8 large eggs hard boiled
- 1 large avocado 1 cup
- 1/4 tsp salt
- 1 TBSP lemon juice or lime juice
Instructions
- Peel and chop the hard boiled eggs. Set aside.
- In a small bowl, mash together the avocado, lemon juice, and salt.
- Fold the chopped eggs into the avocado mixture.
- Serve immediately for best presentation.
Video
Notes
What to use in this recipe:
Meme
This post was originally published May 16, 2016. Text, recipe, and photos have been updated.
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My husband and I were just talking about how we haven’t had egg salad in a long time (like, years), so this is perfect timing! Off to check out this recipe to make! 🙂 Good luck with moving. It really is one of the most unpleasant things. You got this!
Ah! It’s fate!! Thanks a million 🙂 xo