Four simple, inexpensive ingredients make up this deliciously creamy, filling and easy Avocado Egg Salad that is great for lunch, breakfast, or a snack.
About Avocado Egg Salad
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 me that I’ll have to 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.
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.
If tasty, filling, and easy doesn’t motivate you then maybe the fact that it requires 4 ingredients will. I like to add a touch of cayenne pepper or white pepper, but it’s optional. The mashed avocado is used as the binder for this egg salad, so there’s no need for mayo. Plus, avocado makes everything better!
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.
Cost of Recipe
- eggs 8 large: $1.84
- avocado 1 medium: $1
- salt 1/4 teaspoon: $0.01
- lemon juice 1 tablespoon: $0.11
TOTAL COST: $2.96 or $0.59/serving based on San Diego Grocery Store 2019
How to Make Egg Salad with No Mayo
Time needed: 25 minutes.
Avocado Egg Salad is so simple to make. Chop the eggs, mash the avocado and stir together. Bingo! Here are the step by step instructions:
- Boil your eggs, and chop.
- Mash an avocado.
- Add salt and lemon juice.
- Stir together.
- Add chopped boiled eggs into the avocado.
- Mix together avocado and eggs.
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.
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.
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.
Make Ahead Ideas
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.
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 Avocado Egg Salad
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.
I always keep the ingredients for this recipe 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
- 8 large eggs hard boiled
- 1 large avocado 1 cup
- 1/4 tsp salt
- 1 TBSP lemon juice or lime juice
- 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.
This post was originally published May 16, 2016. Text, recipe, and photos have been updated.5