Avocado Egg Salad

5 from 10 votes
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This avocado egg salad is light on the mayo, heavy on the flavor with dijon, avocado and lots of seasoning. This healthier egg salad is ready in about 20 minutes and you won’t feel guilty having a hearty serving of it for lunch or dinner.

Bring this egg salad to your next friend or family gathering and wow everyone. It makes a great lunch spread generously over some fresh bakery bread or you can dip tortilla chips in it for a fun appetizer.

White bowl with egg salad and romaine lettuce in it.
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Why You Need To Make This Avocado Egg Salad

It is healthier than the majority out there with way less mayo involved. It is also packed with a nice flavor that compliments the egg well.

This egg salad recipe is creamy with healthier ingredients than most. Chunks of avocado and dijon mustard make it tasty without overloading it with mayo. You can also easily swap the mayo out for plant greek yogurt.

The seasonings are important for this recipe because they really elevate the flavors and leave you more satisfied.

You can make sandwiches with this healthier egg salad recipe or you can use it as a dip with chips! If you love egg salad, try my Spicy Tuna Salad and add hardboiled egg for a similar yummy lunch.

Ingredients Needed

Ingredients needed to make egg avocado salad.

Hard Boiled Eggs. The main component to this recipe. If you want more protein, you can try Chicken Salad Wraps and add hard boiled eggs into that as well.

Avocado. A medium ripe avocado for extra creaminess and color.

Dijon Mustard. Dijon really lifts the flavor in this recipe and gives the egg salad more of a bite.

Seasonings. You will need dill weed, salt, pepper, paprika, mustard powder.

Mayo. We will be using a very small amount of mayo. You can sub this for plain greek yogurt if you’d like!

Red onions. They give the egg salad recipe a nice crunch and some color.

How To Make This Recipe

White bowl with ingredients in it to make avocado egg salad.

Step 1: In a large pot gently place eggs. Fill pot with water, just enough to cover the tops of the eggs. Place on stove and turn heat on high. Boil your eggs for about 15 minutes from start to finish. After 15 minutes, remove from heat. Let the eggs sit for about two minutes before adding ice to the water. Next, gently peel the eggs once they have cooled.I like to use a spoon to gently get under the shell and peel.

Step 2: Serve on toasted bread with fresh romaine lettuce, or pair with tortilla chips for a delicious appetizer.

Bread with lettuce and egg mix on it. White bowl off to the side.

FAQ’S & Tips.

Can I use greek yogurt in place of mayo?

Yes, I highly suggest it for a more tangy flavor.

Can I use regular yellow mustard?

Yes, any mustard is fine. I love dijon!

Can I use fresh dill?

Yes, fresh dill will be great but so will dried dill weed.

How long will this keep?

This recipe will be fine in the fridge for about 3 to 4 days in a sealed container.

Recipe Pairings

This Avocado Egg Salad is great on it’s own. You can also serve it with Creamy Hummus. To make this salad even better, drizzle some Chili Onion Crunch over it for a kick.

Other Lunch Recipes To Enjoy

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

White bowl with egg and avocado mix in it and lettuce.
5 from 10 votes

Avocado Egg Salad Recipe

This avocado egg salad is light on the mayo, heavy on the flavor with dijon, avocado and lots of seasoning. This healthier egg salad is ready in about 20 minutes and you won't feel guilty having seconds.
Prep: 5 minutes
Cook: 15 minutes
Servings: 4

Ingredients 

  • 6 large eggs
  • 1 ½ tbsp dijon mustard, *
  • 1 tbsp mayo , *
  • 3 tbsp chopped red onion
  • ½ cup chopped avocado, *
  • ½ tsp dill weed
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp mustard powder
  • ½ tsp paprika
  • 2 tbsp chopped pickles, Optional! But recommended

Instructions 

  • In a large pot gently place eggs. Fill pot with water, just enough to cover the tops of the eggs. Place on stove and turn heat on high. Boil your eggs for about 15 minutes from start to finish. After 15 minutes, remove from heat. let the eggs sit for about two minutes before adding ice to the water. Next, gently peel the eggs once they have cooled.I like to use a spoon to gently get under the shell and peel.
    You will slice up the eggs in a large bowl and then add all the chopped avocado and onion, the mayo, dijon and seasonings. Mix it all together well and enjoy! 
  • Serve on toasted bread with fresh romaine lettuce, or pair with tortilla chips for a delicious appetizer. 

Notes

*Yellow mustard will also work
*You can sub greek yogurt for mayo
*Use more avocado if you would like, or use the leftovers for garnish. 
*fresh dill will also work

Nutrition

Serving: 0.25cup | Calories: 157kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 472mg | Potassium: 208mg | Fiber: 2g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Appetizer, lunch
Cuisine: American
Servings: 4
Calories: 157
Keyword: 20 minute
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Recipe Rating




15 Comments

  1. 5 stars
    I made this salad today and it’s so so good, it’s definitely not going to be the last time I made it!! Love the spiciness and it’s so light too – yummmm

    1. Hi Fran! Thank you so much for coming back to let me know, this made my day!

  2. I saw you preparing this egg salad on Instagram stories today and felt compelled to make it! SO GOOD.

  3. 5 stars
    Delicious! I did cut back the salt to about 1/4 tsp.

    1. Hi Carol,
      So happy you enjoyed this recipe! I am a salt-queen so probably smart to cut it back a little. Have a great week

  4. 5 stars
    This egg salad was one of the best I’ve had! I used the plain Greek yogurt method and tried it with the pickles as recommended. Very delish

    1. This looks do good! What kind of pickles did you use? Dill, sweet relish?

      1. Hi Judi,
        I like to use the sweet and spicy pickles but honestly any favorite pickle will work!

  5. I made this leaving out the salt! Mustard and pickle relish have enough to give a salty taste. Put only one tablespoon of mayo and 1/4 cup of Greek yogurt!
    Absolutely fabulous!! Red onion is super in there! My new egg salad! Thank you!

    1. I am so happy to hear that! Thank you for coming back to let me know.

  6. Just made this and it was excellent😀 Didn’t have dill so replaced it with chives and served it with rocket so it was nice and peppery. Thanks for inspiring with easy to make recipes.

    1. Love the chive switch up! I’ll be trying this. Thanks for enjoying.

  7. Made this recipe today, it was awesome! Added a bit more pickles and used baby arugula instead of lettuce. It was so tasty, my family loved it!

  8. 5 stars
    Absolutely delicious and a new favourite in our house. Thank you Sailor I’ll be trying more of your recipes 😄