Avocado Egg Salad
Updated October 09, 2026
Quick Summary
This Avocado Egg Salad is creamy, fresh, and easy to make with hard-boiled eggs, ripe avocado, and Greek yogurt instead of mayonnaise. It's ready in just 10 minutes and perfect for sandwiches, toast, wraps, or an easy lunch.
Pin this now to find it later
Pin ItAvocado Egg Salad (No Mayo!)
We make hard-boiled eggs almost every week, so I love finding ways to turn them into an easy lunch. This Avocado Egg Salad is one of my favorites! The avocado makes it creamy, while plain Greek yogurt adds a little tang without needing mayonnaise. Fresh lemon juice, green onion, and Dijon mustard bring everything together.
It's a great way to change up classic egg salad, and you can have it on the table in just 10 minutes. I love it piled onto whole wheat bread with fresh spinach, but it's also delicious on toast, tucked into a wrap, or served with crackers and fresh vegetables. It's an easy lunch to make when you have hard-boiled eggs ready to go!
Table of Contents
Ingredients (with Helpful Notes)
You only need a handful of simple ingredients to make this avocado egg salad.
- Hard-boiled eggs: I use two whole hard-boiled eggs and two additional egg whites. This gives the salad plenty of egg flavor while keeping it a little lighter.
- Avocados: Use ripe avocados that mash easily with a fork. They give the egg salad its creamy texture.
- Plain Greek yogurt: This replaces mayonnaise and adds a little tang. Use plain, unsweetened yogurt.
- Fresh lemon juice: Adds brightness and helps slow the browning of the avocado.
- Green onion: Adds a fresh, mild onion flavor.
- Dijon mustard: Just a little adds extra flavor and tang.
- Salt and black pepper: Season to taste to bring all of the flavors together.
How to Make Avocado Egg Salad
- Combine the ingredients. Chop the hard-boiled eggs and egg whites, then add them to a medium bowl with the avocado, Greek yogurt, lemon juice, green onion, and Dijon mustard.
- Mash and mix. Use a fork to mash everything together until the salad reaches your preferred consistency. Season with salt and black pepper to taste.
- Serve. Enjoy right away for the freshest flavor and best color.
Tips for Making Avocado Egg Salad
- Use ripe avocados. They should give slightly when gently pressed. Hard avocados won't mash as smoothly, while overripe ones can have brown spots and an off flavor.
- Cook the eggs ahead of time. Having hard-boiled eggs ready in the fridge makes this recipe especially quick to prepare. You can cook them on the stovetop or use your Instant Pot.
- Mash to your preferred consistency. I like to mash everything with a fork, leaving a little texture rather than making the salad completely smooth.
- Season to taste. Start with the salt and pepper in the recipe, then add a little more lemon juice if you want a brighter flavor.
How to Store and Make Ahead
- Make Ahead. You can hard-boil the eggs up to a week ahead of time and keep them refrigerated until you're ready to make the egg salad. For the best color and texture, I recommend preparing the avocado egg salad shortly before serving.
- How to Store. If you have leftovers, transfer the egg salad to an airtight container and press plastic wrap directly against the surface to limit exposure to air. Refrigerate for up to 2 days. The avocado may brown slightly over time, even with the lemon juice, but a little browning doesn't necessarily mean the salad has spoiled.
Avocado Egg Salad
Ingredients
- 2 hard boiled eggs, chopped
- 2 hard boiled egg whites, chopped
- 2 small avocados, pitted and peeled
- 1 tablespoon plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped green onion
- 1/4 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard.
- Mash with a fork until desired consistency is reached. Season with salt and pepper, to taste.
- Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.
Notes
- Use ripe avocados for the creamiest texture.
- You can cook the hard-boiled eggs ahead of time to make preparation quick and easy.
- For the best color and texture, enjoy the egg salad shortly after making it.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Recipe Variations
- Use mayonnaise: If you prefer traditional egg salad, you can swap the Greek yogurt for mayonnaise.
- Add a little heat: Sprinkle in red pepper flakes or a dash of hot sauce.
- Add extra crunch: Finely chopped celery would add a nice crunch.
- Adjust the mustard: If you're not a fan of Dijon mustard, you can leave it out.
Serving Suggestions
My favorite way to serve Avocado Egg Salad is on whole wheat bread with fresh spinach or mixed greens. It makes a delicious, easy sandwich!
You can also enjoy it:
- Spread on toast for breakfast or lunch.
- Wrapped in a tortilla with fresh greens.
- Served with crackers and sliced vegetables.
- Spoon-fed onto a bed of greens for a simple lunch.
It's versatile, easy to make, and especially convenient when you have hard-boiled eggs ready in the fridge.