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This Healthy Avocado Egg Salad is made with simple all natural ingredients and is mayo free. Avocado adds flavor to this creamy classic without the guilt!
Who decides when something qualifies to be a salad? Egg salad doesn't seem very salady to me, but I guess I'm no expert in the fine art of salad designation. However, somewhere along the line someone decided that when protein is tossed with excessive amounts of mayo, it counts as a salad.
This was no doubt coined by a man whose wife was nagging him to eat more salads.
However, that doesn't mean we can't twist the classic egg salad into something equally enjoyable to consume, yet healthy. Actually, I may like my Healthy Avocado Egg Salad version better.
I am kind of obsessed with healthyavocado recipes.Open-Faced Avocado Sandwich with Egg and Parmesananyone? This is one of my favorite go-to lunches!
You can eat this Healthy Avocado Egg Salad with no mayo and not feel bad about indulging. Avocado provides plenty of creaminess and more flavor than mayo, making it the perfect way to update a classic!
If you don't know how to boil eggs perfectly, check out of my guide to perfect boiled eggs. It is an older post that could use a stylistic face-lift, but the content is spot on!
How to Make Healthy Avocado Egg Salad
This recipe requires no cooking, simply stir/mash the ingredients together. You can use a fork or a potato masher(affiliate link) to cut down the eggs and avocado, but do you know what really works well? A simple pastry cutter(affiliate link). Its blades are perfect for ensuring everything gets broken down without a big hassle. It really makes this recipe quick and easy.
How Long Does Avocado Egg Salad Last
Avocado Egg Salad is best enjoyed immediately. Avocado does not have a long shelf life once the air reaches it, as it will quickly turn black from oxidization. Adding lemon juice to this recipe not only adds a bright punch of flavor, but it also helps prevent the avocado from oxidizing.
If you have leftovers that need to be stored, the best way to do so is placing a sheet of plastic wrap directly over the avocado egg salad to prevent air from reaching it. To be clear, the plastic wrap literally needs to touch the surface of the egg salad. Be sure there are no bubbles or air pockets, or these areas will oxidize.
Healthy Avocado Egg Salad
This Healthy Avocado Egg Salad is made with simple all natural ingredients and is mayo free. Avocado adds flavor to this creamy classic without the guilt!
4.67 from 12 votes
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Course: Entree
Cuisine: American
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 4 servings
Calories: 350kcal
Author: Fox Valley Foodie
Ingredients
- 8 hard boiled eggs
- 2 avocados pit and skin removed
- 1 ½ tablespoon lemon juice
- ⅓ cup Onion chopped
- ½ teaspoon kosher salt
- Black pepper to taste
- Bread for serving
Instructions
Add all ingredients to a bowl and mash and stir to combine.
Serve on bread or open faced-on toast.
Nutritional Information
Calories: 350kcal
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Reader Interactions
Comments
SHELLY
I've made this 2 times now and I find it on the blah side, so any suggestion on what spice or spices that could be used to jazz it up?
Fox Valley Foodie
Add creole or cajun seasoning for a kick, or Old Bay seasoning to highlight the lemon flavor. You could even keep things simple with garlic powder, onion powder, and smoked paprika!
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Dezz
It would go perfect with everything but the bagel seasoning!
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Linda Mason
Tony Chacherie's Creole SeasoningReply
Cody Larsen
Great salad, made it for the team today. And as a proffesional, this is indeed classifies as a " salad" it is what is known as a " compound salad.Reply
Krysta
Very tasty! Thanks for the healthy recipe!Reply
Jessica
The first time I made this I added a little cilantro 😍 this time I added shredded chicken and shredded cheddar cheese! And to mix I used a mixer and it was nice and smooth 🙂 the kids love this in a wrap for lunch, thanks for the recipe!Reply
John Wiankowski
The avocado egg salad sandwich looks really good. I have a friend visiting me here in Belize and she loves avocado. We will try this sandwich for a lunch.
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Amber
Really good. I added some cilantro and .5tbs of thousand island. Scooped it onto toast for breakfast this morning. Thanks for the delcious idea. 🙂Reply
Allison
What is the nutritional information on this meal?
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Heidi
Ok so I dont usually comment on recipes but i really feel like you deserve it. Lol. Avocados always look SOOO delicious but I just cant stand the texture of avocado. I LOVE egg salad but I'm trying to eat healthier so i tried this. I just want you to know this is one of my breakfast prep rotations. It is delicious! 💖 I put it on one piece of toast. Maybe a side of almonds and I am full for a decent amount of time.
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Josh yenter
I just made this never made an egg salad spread before so yeah I made it and it's soooooooo awesome but gonna spice it up with some saracha sauce and some cayenne pepper love my stuff hot but this is a great recipe thank youReply
Fox Valley Foodie
That sounds great! I love things SPICY. I would publish more spicy recipes if there were more people like us.
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Marie
I just made this and I'm about to freeze it in individual servings using a foodsaver vacuum sealer. Wish me luck! 🙂Reply
Fox Valley Foodie
Assuming it does a good job sucking all of the oxygen out, I think that could work well. Let me know how it goes!
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Carissa
Super yummy and simpleReply
FG
Does it call for green onions or regular onions? The top photo looks like there’s some type of green (shredded lettuce?) This recipe looks delicious!
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Fox Valley Foodie
Good eye. That is just chopped parsley I used as a garnish for the photo. It isn't needed for the recipe.
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Margaret --Slater
To stop Avocado from going black pop it into boiling water for a few moments. This was told to me by a good friend who is a CHEF.
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Victor
Peeled or with skin on. Probably a stupid question lol
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Fox Valley Foodie
The eggs should have the shell removed and the avocado should be peeled.
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Samantha
So this is a recipe that's meant to be eaten right away? Or do you think it'd last maybe 1 night overnight in the refridgerator?
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Fox Valley Foodie
Avocado doesn't store well, as it will oxidize quickly. I wouldn't make it the night prior.
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Sabdra
I wanted to take for lunch tomorrow? So next day lunch is off the table¿
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Fox Valley Foodie
If you want to stretch its longevity, smooth it flat and place plastic wrap tightly over the top of it so there is no air touching the egg salad. Any air pockets will oxidize. If you do that, you may be able to enjoy it the next day, but it will certainly lose some freshness.
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Manika- Nia Dixon
You are so amazing! I am super hungry and that looks beyond incredible and healthy mmmmm. I love replacing anything I can that requires butter or mayo with avocado and oh did you make it look scrumptious! Thanks so much for this post!Reply
Fox Valley Foodie
I'm glad you loved it!!!
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Nan
How do you keep the Avacados from turning the whole salad blackish from oxidation?Reply
Fox Valley Foodie
I eat it. The lemon juice will retard oxidation for a little while, but this is not a recipe that is meant to be made well in advance.
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Sharon
Use a large mason jar for storage. Works for me every timeReply
Lizzie
I'll make this for lunch today, then freshly fueled up with egg-o-cado goodness, I'm going to go out and buy a purple towel. Gorgeous photograph.Reply
Marisa Franca @ All Our Way
This looks so good!! The only thing I would add is bacon -- I know, I know not everyone loves bacon but our family does! YUM!! And we have just eh bread to put it on -- our homemade loaf bread. It's not wimpy yet it isn't tough. Thank you for the inspiration.
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Fox Valley Foodie
Bacon would be fantastic! Heck, blue cheese would even be great, if you swing that way!
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Raquel Silies
This sounds really good. I use a box grater for my eggs, would work well for the avocado as well I think. I steam my eggs, which works like a charm - 12 minutes. Cheers!
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Fox Valley Foodie
Steaming eggs seems like a great idea. I'll have to try that!
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