This avocado egg salad recipe is my go-to when I’m craving a vegetarian sandwich. It’s mayo-free yet ultra-creamy, thanks to rich, nutritious avocado and a little Greek yogurt. If you’re looking for a healthy, filling and flavorful egg salad option, this one is sure to satisfy you!
A healthy egg salad recipe shouldn’t sacrifice the rich, nostalgic flavors of the classic!
My Mediterranean twist on the classic egg salad keeps the same buttery richness thanks to avocado and Greek yogurt but skips the mayo. The result is an avocado egg salad that’s a little bit nostalgic, a little bit new, and all-around delicious.
I generally make this for a quick, light dinner, an easy workday lunch or serve it as part of a spread for casual gatherings. Just pair it with a simple Greek Salad or Fruit Salad to round out the meal. And while you’re add it serve up something refreshing to drink like this Mint Lemonade. You’re whole table will feel bright and vibrant.
When it comes to how to serve avocado egg salad you have a few options. You can just serve in a bowl with a spoon and some crackers or pita, but it also makes a great tea sandwich. To do this, all you need is a soft bread and a sharp knife. Spread the avocado egg salad onto the bread slices, and cut into mini-sandwiches about 2 bites each.
Serve them alongside Chicken Salad or Cucumber Sandwiches for brunch, graduation parties or showers. So easy and so delicious.
Table of Contents
What You Need to Make Avocado Egg Salad
This healthy egg salad recipe swaps the mayo for bright lemony flavor, fresh herbs, and creamy avocado and Greek yogurt. For me, this salad maintains its creamy texture but has a more vibrant flavor that just reminds me of summer (and for an egg-free version, check out my chickpea salad sandwich).
I eat this avocado egg salad on its own most of the time, but it also makes a delicious sandwich. Part of the beauty is how versatile it is. Scoop it up with pita chips, pile it on top of lettuce or spoon it right out of the bowl.
- Hard boiled eggs: You’ll need 3 large hard-boiled eggs for this avocado egg salad recipe.
- Ripe avocados: One large or two medium avocados replaces mayonnaise—just make sure they’re ripe and soft.
- Greek yogurt: I use 3 tablespoons of plain whole milk Greek yogurt for the best creamy texture and tangy flavor. However, you can substitute it low-fat or nonfat, if you prefer.
- Fresh lemon juice: Juice of 1 lemon adds brightness and prevents the avocados from browning.
- Celery: Celery adds crunch and freshness.
- Shallot: Shallot adds a delicate, sweet, very subtle onion flavor. If you don’t have shallot you can substitute with red onion.
- Chopped fresh herbs: I call for 1/3 cup each of parsley and dill, but you can also try chive, basil, or mint. Fresh herbs add a good pop of color and a layer of Mediterranean-style freshness to brighten up the egg salad.
- Seasoning: Kosher salt, black pepper, and pepper flakes draw out the flavor of the egg salad. I love Aleppo pepper. It’s sweeter and fruitier than chili pepper flakes, which can also be used to bring a kick to this egg salad sandwich.
- Extra virgin olive oil: A bold and fruity extra virgin olive oil is good to use here, like our Italian Nocellara EVOO or Spanish Hojiblanca EVOO.
- Romaine lettuce: Optional, but the crunch gives a nice contrast to the soft and creamy egg salad.
- Bread (optional): Light and fluffy ciabatta bread works well for this avocado egg salad sandwich, but you can substitute with your favorite bread. For a low carb option, replace the bread with lettuce, like Little Gem, endive, or standard romaine lettuce.
How to Cook Hard Boiled Eggs
For the perfect egg salad sandwich, you want fully cooked eggs with no runny yolk, but you don’t want overcooked, dry eggs with a rubbery texture and gray hue. Here are my tips and tricks to get the perfect hard boiled eggs: rich and silky, not too runny, and not too dry. Just right!
- Lay the eggs in a saucepan in one single layer. Submerge them with enough water to cover the eggs by at least 1-inch.
- Add 1 teaspoon of white vinegar and 1/2 teaspoon of kosher salt (optional, but helps prevent cracking and breaks down the shell to make the eggs easier to peel).
- Bring the eggs and water to a full boil over medium-high heat, then turn off the heat, keeping the saucepan over the burner.
- Immediately cover the saucepan with the lid and do not disturb the eggs for 12 minutes.
- Drain, then run cold water over the eggs until they’re cool.
For all our tips and tricks, including the best way to peel and store eggs, check out our How to Boil Eggs essential guide.
How to Make Avocado Egg Sandwiches
- Prep the avocado: Slice the avocado in half and remove the pit. With a spoon, scoop the avocado flesh out and discard the peels. Put into a medium mixing bowl and immediately add the lemon juice on top of the avocado to prevent it from browning. Use a fork to lightly mash the avocado with the lemon juice.
- Mix the egg salad: Add the chopped eggs, Greek yogurt, celery, shallot, parsley, and dill. Season with a good pinch of kosher salt, black pepper, and red pepper flakes, if using. Add a small drizzle of extra virgin olive oil. Mix everything well with a spoon or fork. If not serving immediately, cover and keep cold in your refrigerator until ready to use.
- To serve: Top with more fresh herbs and serve on its own, wrapped in lettuce, or slice bread in half and spread the egg salad on one side. Top with romaine lettuce and the other half of the bread to make a sandwich. Serve immediately.
Make Ahead and Storage Tips
This avocado egg salad recipe comes together in 20 minutes. However, if you’re looking to meal prep or planning a brunch and want to get ahead you can also prepare this recipe in stages.
- Prep the eggs: Hard-boil the eggs a day or two beforehand and keep them in the fridge in an airtight container.
- Chop the vegetables: Chop the celery and shallots a night ahead and keep them in separate containers in the fridge.
- Storage: Avocado egg salad is best enjoyed fresh the day you make it. However, leftovers store beautifully in the fridge in a tight-lid container for up to 2 nights. After that, the avocados will oxidize, so it doesn’t last as long as a classic egg salad. An extra squeeze of fresh lemon juice can delay browning, but the avocado will still start to brown after a while.
What to Serve with Egg Salad
This avocado egg salad recipe is delicious on its own any time of day. When it comes to my family, we truly enjoy it for breakfast, lunch, or dinner! Plus, it’s a great way to use up hard boiled eggs you might have leftover from Easter.
If you’re having company and want to build out a beautiful spread this avocado egg salad is a lovely addition. Serve with prosciutto wrapped melon and this roasted asparagus salad with tomato and basil.
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Try our Aleppo Pepper!
This magical fruity, tangy spice is just what you need to give your avocado egg salad the perfect amount of kick.
Avocado Egg Salad
Ingredients
For the Avocado Egg Salad
- 1 large ripe avocado
- 1 lemon, juiced
- 3 large eggs, hard boiled and coarsely chopped
- 3 tbsp Greek yogurt
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 1/3 cup chopped parsley, plus more for serving
- 1/3 cup chopped dill, plus more for serving
- Kosher salt
- Ground black pepper
- Red pepper flakes, or Aleppo pepper, optional
- Extra virgin olive oil
For Serving
- Bread or lettuce wrap (I used ciabatta rolls)
- Romaine lettuce leaves
Instructions
- Prep the avocado: Slice the avocado in half and remove the pit. Use a metal spoon to scoop the flesh into a medium mixing bowl, then immediately add the lemon juice to prevent it from browning. Use a fork to lightly mash the avocado with the lemon juice.
- Mix the egg salad: Add the eggs, yogurt, celery, shallot, parsley, and dill. Season with a good pinch of kosher salt, black pepper, and red pepper flakes (if using). Add a small drizzle of olive oil and mix until combined. If not serving immediately, cover and keep cold in your refrigerator for later.
- Serve: Top with more fresh herbs and serve on its own or wrapped in lettuce. Or, to make a sandwich, slice the bread in half and spread the egg salad on one side. Top with romaine lettuce and the other half of the bread. Serve immediately.
Video
Notes
- Leftovers and storage: Avocado egg salad can be stored, sealed tightly in the fridge, for up to 2 nights.
- Don’t over-mash the avocado: A light mash brings out the creaminess and holds the sandwich together, but you don’t want to make a full puree. Mash until the avocado is creamy and chunky.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
*This post first appeared on The Mediterranean Dish in March 2021 and has been recently updated with new information and media for readers’ benefit.
Way way WAY too much dill. My husband and I both said the exact same thing after the very first bite. Loved the creaminess of the avocado, but the dill was SO overpowering. Threw the recipe in the trash as soon as we were done eating.
So yummy! Better than the mayo version! Cooked my eggs in my Instant Pot using the 5 minute at high pressure, 5 minutes of natural release, then 5 minutes to cool in ice water. Perfect eggs every time! 😊 I now have another reason to keep hard-boiled eggs in my refrigerator. 😄 Thank you!
Tried recipe today. Also made pitas. Great combo. Will be making frequently. My daughter loved it.
Wonderful! Thanks, Patricia!
My husband is allergic to citrus. Is there something else I can use to prevent the avocado from turning brown?
I just made it and added zatar and white truffle salt. Delicious!
Hands down my new favorite way to eat avocado and eggs
Same!! 🙂