Best Avocado Egg Salad Recipe (No Mayo)

Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Cooking Method: Simmering

Cuisine: American

Courses: Brunch, Lunch, Salad

Difficulty: Beginner

Servings: 4

Calories: 330

Description

This easy egg salad recipe without mayo serves four and features firm ripe avocado chunks as the binder, complemented by juicy cherry tomatoes, crisp red onion, and fresh herbs for a lighter, healthier, and flavorful meal.

Ingredients

8 large eggs
2 large ripe Hass avocados
1 cup of cherry tomatoes or grape tomatoes, halved
1 medium red onion, thinly sliced
2 tablespoons of fresh lemon juice (or lime juice)
2 tablespoons of chopped fresh parsley (or dill)
2 tablespoons of extra-virgin olive oil
sea salt and freshly cracked black pepper, to taste

How to Make Egg Salad with Avocado (Step-By-Step Instructions)

1
Boil the eggs
- Place all 8 large eggs in a medium saucepan.
- Add cold water until the eggs are submerged by about 1 inch.
- Bring the water to a gentle boil, then reduce the heat slightly and simmer for about 8 to 9 minutes.
- Once cooked, transfer the eggs immediately to a bowl of ice water.
- Let them cool for 5 to 10 minutes before peeling.
2
Prep the Vegetables
- While the eggs are cooling, slice your avocado in half, remove the pit, and gently scoop the flesh into a bowl.
- Cut into bite-sized chunks, not too small, as you want them to hold their shape.
- Halve your cherry tomatoes, thinly slice the red onion, and chop up your parsley.
3
Make the Dressing
- In a small bowl, whisk together the lemon juice, olive oil, a pinch of salt, and black pepper.
- Taste and adjust the seasoning.
- It should taste slightly tangy and balanced, not overly acidic.
4
Assemble and Toss Gently
- Peel and slice the eggs into halves or quarters.
- In a large bowl, gently toss the avocado, tomatoes, red onion, and eggs together.
- Drizzle the lemon dressing over the top.
- Use a rubber spatula or wooden spoon to fold everything gently.
- Avoid stirring too vigorously to keep the ingredients from mashing.
5
Season and Serve
- Sprinkle with more black pepper, a touch of sea salt, and chopped fresh parsley or dill.
- Serve immediately, or refrigerate for 10 to 15 minutes to let the flavors meld.

Nutrition Facts

Servings 4

Serving Size Approximately 1 cup (200 grams)

Amount Per Serving
Calories 330kcal

% Daily Value *
Total Fat 23g36%
Saturated Fat 5g25%
Cholesterol 185mg62%
Sodium 145mg7%
Potassium 651mg19%
Total Carbohydrate 8g3%
Dietary Fiber 7.4g30%
Sugars 1.5g
Protein 15g30%

Vitamin A 320 IU
Vitamin C 25 mg
Calcium 30 mg
Iron 1.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Don’t overcook the eggs; slightly soft yolks make the salad extra creamy.
Let the eggs cool completely before peeling for easier handling.
Use freshly squeezed lemon juice for the brightest flavor.
Toss gently to maintain the texture of both eggs and avocado.
Serve right away for the freshest taste and best texture.