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Discover the ultimate Avocado Egg Salad Recipe! It’s a healthier twist on the classic dish, packed with protein, creamy, and mayo-free! Perfect for a low-carb diet!

Are you ready to elevate your egg salad game with a healthier, mayo-free alternative? Today, I’m excited to share with you an incredibly tasty recipe that’s perfect for a low-carb diet: Avocado Egg Salad.

This Avocado Egg Salad recipe is a fresh, creamy, and healthier spin on the classic egg salad. By swapping out mayo for avocado, we lose none of the creaminess or flavor, creating a no-mayonnaise egg salad that’s a breeze to whip up.

Ideal for a quick lunch or dinner, this salad also makes a delightful addition to breakfast or your Sunday brunch spread.

Packed with healthy unsaturated fats, this Avocado Egg Salad is not only nutritious but also low-carb and keto-friendly. If you’re mindful about healthy eating, counting calories, or following a low-carb diet, this recipe is sure to make you happy!

But it’s not just the health benefits that make this salad a must-try; it’s deliciously creamy, thanks to the avocado, and less eggy, making it a unique twist on traditional egg salad.

Imagine it as an avocado toast but with extra egg flavor and a protein boost!

Serving Suggestions

How should you serve this healthy avocado egg salad? I recommend spreading it on a slice of bread or use it as a sandwich filling. It tastes heavenly on homemade bread, crispbread, or even in a bagel.

For the perfect finish, garnish with some cress or microgreens. I also like to sprinkle on some red pepper flakes and add a few pickled red onions on top. Crumbled feta or roasted cherry tomatoes also make delicious toppings!

Avocado Egg Salad served on bread and garnished with microgreens

Consider making a wrap by rolling the salad with some lettuce and tomato in a tortilla. Wrapped in aluminum foil, it’s also great for on-the-go.

For a low-carb version, use the Avocado Egg Salad as a dip with vegetable sticks.

Ingredients

See recipe card for quantities.

Eggs: The main ingredient! Opt for organic eggs if possible. For a quick option, use hard-boiled eggs.
Avocado: Adds creaminess without needing mayo, making it a healthy alternative.
Mustard: For seasoning. I like using Dijon mustard or coarse-grain mustard, but any mustard works.
Lemon Juice: A splash of fresh lemon juice adds freshness and a mild citrus flavor. Lime juice works well too.
Chives: Fresh herbs add color and flavor. Feel free to use parsley, dill, or coriander instead.
Salt & Black Pepper: For seasoning.
Additionally, to make Avocado Egg Salad sandwiches, you’ll need cress & bread!

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

Place eggs in a small pot or saucepan and cover with water. Put on the lid, bring to a boil, remove from heat, and let it sit for 10 minutes (set a timer). Run cold water over the eggs or place them in an ice bath until cool.

Peel the eggs and chop them into large chunks.

Halve the avocados, remove the pits, scoop them out of the skin with a spoon, and roughly chop.
In a bowl, combine eggs, avocado, lemon juice, chives, mustard, salt, and pepper. Mash lightly with a fork and mix well.

Serve the Avocado Egg Salad on slices of bread or crispbread. I love to garnish it with cress/microgreens and a pinch of red pepper flakes.

Variations

Finely chop a few pickles and mix into the salad.
Stir in finely chopped shallot, red onion, or green onion for a nice crunch.
Add some finely chopped celery.
For an even creamier version, enrich with some yogurt or mayo.
Season with onion powder and garlic powder.
Stir in smoked paprika.
Try using lime and coriander!
Season to taste with your choice of spices and fresh herbs!
For a vegan version, prepare this vegan chickpea egg salad recipe and substitute mayo with avocado.

Make Ahead & Storage Instructions

Avocado egg salad can easily be prepared a day in advance and stored in the refrigerator. However, prepare sandwiches just before serving, so the bread remains crisp. 😉

Store leftovers in an airtight container in the refrigerator. Stays fresh for 2-3 days.

If you make this recipe, I’d love for you to give it a star rating ★ below.

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📖 Recipe