This avocado egg salad is creamy, delicious, and protein-packed with Greek yogurt, not mayo. And the healthy egg salad recipe with avocado is light, wholesome, and comes together in 15 minutes!
It’s the best avocado egg salad you'll try. It's a great summer recipe because you don’t need to stand in a hot kitchen to make it. We? We are big fans of it and I repeat the salad every 10 days!
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Why We Love Avo Egg Salad
It's great for meal prep.
A definite crowd-pleaser.
A lovely twist on classic egg salad.
Make it when you don’t know what to cook!
Salad Ingredients
This easy avocado egg salad recipe ditches mayonnaise for Greek yogurt. It's protein-rich and full of good fats. In a nutshell, avocado egg salad (no mayo) is a healthier version of the classic one. Here’s what you need for it:
Eggs: These need to be hard-boiled. Follow my instructions to the tee to get perfect eggs.
Avocado: Pick nice ripe ones as they add good fat, creaminess, and great texture to the salad. I prefer to dice them; you can, of course, mash the avocados.
Vegetables: These add so much crunch, flavor, and texture to the salad. Celery stalks, scallions, and red onion. Dice them finely.
Herbs: I used parsley. You can add dill too - it's the classic choice for the egg salad with avocado recipe. I added what I had on hand.
Banana pepper is optional, and just for that tiny kick of heat. If you want a spicier salad, add plain or pickled jalapeños.
Dressing Ingredients
Greek yogurt: For a creamy, tangy base.
Dijon mustard: This adds a great pop of flavor.
Lemon juice: For zingy citrus brightness.
Paprika: This gives a lovely spicy kick.
See the recipe card for full information on ingredients and quantities.
Variations
Vegetables: Avocado egg salad with Greek yogurt is welcoming to all vegetables, including tomatoes, cucumbers, bell peppers, and even leafy greens like finely chopped cabbage.
Add more protein to the egg salad with avocado with tuna, bacon bits, chicken, or shrimp.
Kick up the heat: Play around with the salad dressing; add paprika, sriracha, or this delicious easy chili oil to it.
Extra rich: Add homemade mayo to the Greek yogurt.
How To Make Avocado Egg Salad?
Step 1: Greek yogurt dressing: combine Greek yogurt, Dijon mustard, paprika, salt, and pepper in a small bowl. Whisk well and set aside.
Step 2: Make hard-boiled eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat, and cover the pan.
Let the eggs cook for 12 minutes, then transfer to a bowl of cold water. This process stops the cooking.
Take the eggs out when they are comfortable to handle. Peel and coarsely chop them.
Step 3: Peel, deseed, and dice the avocado.
Step 4: Add the chopped eggs, avocado, parsley, celery, scallions, onions, and banana peppers to a large bowl.
Step 5: Mix the Greek yogurt dressing over the salad ingredients.
Step 6: Sprinkle a little paprika and garnish with some scallions and parsley.
Step 7: You can serve it immediately or chill for a few hours and serve cold.
How To Serve
- Serve the avocado and hard-boiled egg salad as a lunch, dinner, or snack. Everyone will love it.
- Add the egg & avocado salad on top of salad greens.
- Make it into an avocado egg salad sandwich with homemade bread.
- Spread it on toasted Dutch oven bread or top of savory cheese scones for a tasty breakfast or brunch.
How To Store
There were no leftovers at my house—the salad was gone in minutes! It's best eaten the day it's made, but you can refrigerate it in an airtight container for up to 2 days. The avocados may turn slightly brown. To avoid too much browning, top the salad with lemon juice.
More Healthy Salad Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easy avocado egg salad as much as we do!
📖 Recipe
Easy Avocado Egg Salad ( No Mayo)
Ingredients
- 8 Eggs
- 1 Avocado
- 2 Celery stalks, finely chopped
- 1/4 cup Parsley, finely chopped
- 1/4 cup Scallions, finely chopped
- 1/2 Red onion, finely chopped
- 1 Banana pepper, finely chopped
Greek Yogurt Dressing
- 4 tbsp Greek yogurt
- 1 tbsp Dijon mustard
- 2 tbsp Lemon juice
- 1/2 tsp Paprika
- Salt & Pepper to taste
Instructions
- Make hard-boiled eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat, and cover the pan. Let the eggs cook for 12 minutes, then transfer to a bowl of cold water. This process stops the cooking.Take the eggs out when they are comfortable to handle. Peel and coarsely chop them.
- Peel, deseed and dice the avocado.
- Add the chopped eggs, avocado, parsley, celery, scallions, onions, and banana peppers to a large bowl.
- Pour the Greek yogurt dressing over the salad ingredients and mix well.
- Sprinkle a little paprika and garnish with some scallions and parsley.
- Serve immediately or chill for a few hours and serve cold. Enjoy!
Greek Yogurt Dressing
- In a small bowl, combine the Greek yogurt, Dijon mustard, paprika, salt and pepper. Mix well.Taste and adjust for seasonings.
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