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    Home » Salads and Dips

    Avocado Egg Salad (Dairy Free, Mayo Free)

    Published: Aug 16, 2021 by Stephanie 18 Comments

    This post may contain affiliate links. Please read full disclosure.

    Jump to Recipe

    This Avocado Egg Salad recipe is creamy, healthy and delicious. It comes together with only five ingredients and no mayo needed. Great served on sandwiches, wraps, topped on lettuce and more. Gluten Free, Dairy Free, Mayo Free, Easy.

    Avocado egg salad topped on a slice of bread with the other slice of bread in the background.

    Egg salad is pretty much a staple in our house since it's easy to make, healthy and loaded with tons of flavor.

    So whenever we want to switch up from this classic egg salad recipe, then this avocado egg salad is one of our favorite alternatives.

    Especially since it's packed with creamy avocados that make a delicious addition to egg salad.

    And we're always looking for ways to use up those perfectly ripe avocados sitting on the counter.

    Ingredients needed

    hard boiled eggs, avocados, onion, lemon juice, jalapeno, salt & pepper.

    Ingredient notes & substitutions

    • Hard boiled eggs- I love using this hard boiled egg cooker for perfect eggs every time. So much easier to peel and don't have to stand over the stove to make.
    • Avocados- make sure your avocados are ripe. They should be a darker green and slightly soft to the touch. I don't recommend avocados that are over ripe for this recipe.
    • Onion- yellow onion finely chopped but could be substituted with red onion. I've actually tried it both ways and prefer the yellow onion.
    • Jalapeño- remove the seeds and membranes for a less spicy version and finely dice them.
    • Lemon juice- could substitute lime juice but make sure it's freshly squeezed.
    • Salt & pepper- use salt and pepper based on your tastes. I started with ½ tsp. of salt and ¼ tsp. of black pepper and didn't need to adjust it any.

    How to make avocado egg salad

    full directions are in the recipe card below

    1. Combine avocados, onion, lemon juice, jalapeño, and salt & pepper in a small mixing bowl. Mash till desired consistency. I prefer it with a few chunks.
    2. Peel and chop the hard boiled eggs and add to mixing bowl with avocado mixture.
    3. Gently fold together the two and taste for salt and pepper.

    How to store it

    This avocado egg salad can be stored in an airtight container in the fridge for up to 2 days.

    For optimal flavor I recommend eating it the same day.

    Other recipes with avocado

    • Chocolate avocado smoothie
    • Guacamole
    • Avocado dip
    avocado egg salad in a white bowl with a silver spoon and a jalapeño in the background.

    AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..

    I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.

    avocado egg salad in a white bowl with a silver spoon garnished with freshly cracked black pepper. A jalapeño in the background.

    Until next time-xoxo

    Stephanie
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    Avocado Egg Salad (Mayo-Free, Easy)

    Creamy Avocado Egg Salad is a mayo free egg salad loaded with tons of flavor. Perfect for lunch on a sandwich or a healthy snack with veggies or chips.
    Course Brunch, Dinner
    Cuisine American
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6 servings
    Calories 172kcal
    Author Stephanie

    Ingredients

    • 6 hard boiled eggs
    • 2 medium avocado
    • 3 tbsp. lemon juice
    • ¼ cup yellow onion finely diced
    • salt & pepper to taste
    • 2 tbsp. jalapeno finely chopped

    Instructions

    • Peel eggs and chop into bite sized pieces.
    • Place in large serving bowl
    • In separate mixing bowl combine mashed avocado, yellow onion, lemon juice, jalapeño and salt & pepper to taste.
    • Add this to eggs & onion and combine well.
    • Taste for salt & pepper.

    Notes

    *Nutrition Disclaimer

    Nutrition

    Serving: 1serving | Calories: 172kcal | Carbohydrates: 6.1g | Protein: 7.6g | Fat: 13.9g | Saturated Fat: 2.8g | Cholesterol: 186mg | Sodium: 76mg | Potassium: 380mg | Fiber: 4.1g | Sugar: 1g | Calcium: 36mg | Iron: 1mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

    Updated from April 2017

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    Reader Interactions

    Comments

    1. chei

      April 22, 2017 at 7:05 am

      Wow this is a great idea for avocado! I will try this sometime. 🙂

      Reply
    2. Molly Kumar

      April 21, 2017 at 6:22 am

      The avocado egg salad sounds absolutely delicious and I love that you removed the mayo as with mayo it becomes too heavy at times.

      Reply
    3. Sandhya Ramakrishnan

      April 21, 2017 at 3:44 am

      What a great idea to use avocado to make this creamy egg salad. I love how you have used it on a toast. This is a great recipe to make for picnics.

      Reply
    4. Priya Srinivasan

      April 19, 2017 at 6:26 pm

      Great topping on a fat toast, looks creamy and yum!

      Reply
    5. Renz

      April 19, 2017 at 11:46 am

      This I would love in a sandwich for sure. I have a love hate relationship with avocado (we call them zaboca). I love them; I hate they trick me about their "ripeness" lol

      Reply
      • Stephanie

        April 19, 2017 at 6:47 pm

        Haha!! I feel the same way Renz 🙂

        Reply
    6. Uma Srinivas

      April 18, 2017 at 6:01 pm

      Garlic, Avocado itself makes nice dip. I like the fact that this suits as a dip, salad and goes great on a sandwich.

      Reply
    7. Kathy

      April 18, 2017 at 5:24 pm

      What a great idea to use the creaminess of the avocado to eliminate the mayonnaise from the classic egg salad version. I love avocados so I know this is a recipe I need to try!!! Super yummy!

      Reply
      • Stephanie

        April 18, 2017 at 5:56 pm

        Thanks Kathy and yes it's a great switch up from classic egg salad 🙂

        Reply
    8. swathi

      April 18, 2017 at 5:12 pm

      I need to make it for my next breakfast, this so creamy and with good with avocado. Never thought adding avocado in egg salad. I am in.

      Reply
      • Stephanie

        April 18, 2017 at 5:55 pm

        Thanks Swathi 🙂

        Reply
    9. Traditionally Modern Food

      April 18, 2017 at 5:10 pm

      Never combined avocado and yogurt this looks so creamy. I always find recipes with Avocado this s a must try recipe

      Reply
      • Stephanie

        April 18, 2017 at 5:55 pm

        Thanks 🙂

        Reply
    10. trialandeater1

      April 18, 2017 at 2:52 pm

      I have made this before! I am not a huge fan of mayonnaise so I loved adding avocado instead. I also added apple for a bit of crunch 🙂

      Reply
      • Stephanie

        April 18, 2017 at 3:05 pm

        Love the sound of apple. Need to try that next time 🙂

        Reply
    11. VeenaAzmanov

      April 18, 2017 at 11:44 am

      I love a good egg salad. I grate my boiled eggs with the avocado. But I like this version - Looks more scrumptious.

      Reply
    12. Adriana Martin (@ABRecipes)

      April 18, 2017 at 1:45 am

      I am an avocado lover so this recipe is right up may alley. Love the combination of the hardboiled eggs, avocado and the yogurt!

      Reply
    13. Pam Wattenbarger

      April 18, 2017 at 1:01 am

      This would be great for the avocados I havlove setting on my counter. I always buy too many to eat before they go bad.

      Reply

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

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