Creamy Avocado Egg Salad Recipe for Quick Lunch or Brunch

This avocado egg salad is a fresh twist on classic egg salad—no mayo required. Made with hard-boiled eggs, ripe avocado, Greek yogurt, crisp vegetables and fresh herbs, it’s creamy, flavorful and easy to prepare.

One of my most popular recipes is Avocado Tuna Salad because it’s fast, simple and uses everyday ingredients. This avocado egg salad follows the same principles: quick to make, satisfying, and packed with good-for-you fats and protein. It’s especially popular with anyone who prefers to skip mayonnaise.

I like to use a combination of creamy avocado and Greek yogurt instead of mayo. The avocado supplies healthy fats and a silky texture, while the yogurt adds tang and body. The result is a flavorful, healthier version of traditional egg salad that still feels indulgent.

Ingredients Needed:

• Avocado – choose ripe avocados. Remove the skin and pit, then scoop the flesh into a bowl and mash.
• Eggs – use hard-boiled eggs (see cooking methods below).
• Greek yogurt – plain Greek yogurt adds creaminess; substitute a dairy-free yogurt if needed or omit and use extra avocado.
• Green onions – for mild onion flavor and texture (red onion can be used instead).
• Celery – adds crunch.
• Fresh dill – swap for chives or parsley if you prefer.
• Lemon – fresh lemon juice brightens the salad and helps slow avocado browning.
• Dijon mustard – provides tang; substitute another mustard if desired.
• Sea salt & black pepper – to taste.

How to Cook Hard-Boiled Eggs (Two Ways)

You can hard-boil eggs on the stove or in an Instant Pot. Both methods work well—choose the one that fits your kitchen routine.

Stove top: Place eggs in a saucepan and add water to cover by about 1 inch. Bring to a boil over high heat, then reduce heat to low and use a ladle to lower eggs into the water. Return to a boil and cook for 12 minutes for fully hard-boiled yolks. Transfer eggs immediately to an ice bath for 5–10 minutes, then peel.

Instant Pot: Place a trivet or steamer basket in the Instant Pot and arrange eggs on top. Add 1 cup water. Seal and pressure cook on High for 5 minutes. Quick-release the pressure, transfer eggs to an ice bath for 5–10 minutes, then peel.

How to Make Avocado Egg Salad

STEP 1: MASH AVOCADO

Place avocado in a large bowl and mash with the back of a spoon until mostly smooth, leaving some chunks if you like a heartier texture.

STEP 2: STIR IN ALL INGREDIENTS

Add chopped hard-boiled eggs, Greek yogurt, green onions, celery and fresh dill. Stir gently to combine, breaking up the eggs to your preferred size. Mix in lemon juice, Dijon mustard, and season with salt and pepper to taste. Serve immediately.

How to Serve Egg Salad

Avocado egg salad is versatile—enjoy it in sandwiches, on greens, or as a snack. Serving ideas:

• On bread – spread on toast or sandwich bread (use gluten-free bread if needed).
• In a wrap – tuck into a tortilla or low-carb wrap for a portable lunch.
• In a lettuce wrap – use large lettuce leaves for a paleo or lighter option.
• On crackers – a quick option when bread isn’t available.
• On a salad – spoon over mixed greens for extra protein and creaminess.

Storage Instructions

This salad is best eaten fresh. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days.

Note: Avocado tends to brown from oxidation. To reduce browning, press a piece of plastic wrap directly onto the surface of the salad before sealing the container. Fresh lemon juice also helps slow discoloration.

More Lunch Salad Recipes

• Avocado Tuna Salad
• Curry Chicken Salad
• Buffalo Chicken Salad
• Pesto Egg Salad
• Guacamole Chicken Salad
• Mediterranean Egg Salad