No Mayo Avocado Egg Salad

No Mayo Avocado Egg Salad is a healthier twist on the classic favorite and the perfect way to use up your hard boiled eggs. Best of all, it’s super creamy and mayo free. 

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Got leftover hard boiled eggs and looking for ways to use them up?

Now that I’m on a low-carb keto-friendly diet, I always have hard-boiled eggs on hand that I make in my Instant Pot. They are incredibly nutritious, low in calories and high in protein, folate, phosphorous, selenium and Vitamins, A B2, B5 and B12.

As much as we love these breakfast egg muffins and eggs on their own with some Himalayan sea salt and making deviled eggs…we are just crazy about this healthier Avocado Egg Salad. If you follow me on Instagram stories, you’ll see that I posted this waaaaay back in January.

It’s one of my favorite things to make for lunch. I am a big big avocado fan and love swapping it in recipes to lighten things up. The addition of avocado makes this egg salad super creamy and the Dijon adds that classic tangy flavor.

And even though this egg salad recipe has no mayo, it’s still got a ton of delicious flavors!

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Plus, if you’ve got leftovers, this egg salad makes a great lunch for spring parties or summer picnics.

You can enjoy this egg salad alone with a fork (totally guilty), in sandwiches, pita pockets and even lettuce wraps for a low carb keto version.

HOW DO YOU MAKE THIS AVOCADO EGG SALAD?

Start off by peeling your hard boiled eggs. This is my favorite method for perfectly peeled hard boiled eggs every. single. time.

Mash them together with two ripe avocados, some Greek yogurt, Dijon, lemon juice, salt, pepper and some fresh dill.

HOW DO YOU SERVE THIS AVOCADO EGG SALAD?

Enjoy either alone

-> spread in a sandwich (I added some kale and cabbage slaw),
-> fill into a pita,
-> or scoop onto on some lettuce wraps for a low carb keto friendly version

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Avocado Egg Salad

No Mayo Avocado Egg Salad is a healthier twist on the classic favorite and the perfect way to use up your hard boiled eggs. Best of all, it's super creamy and mayo free. 

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2

Calories 650 kcal

Ingredients

• 8 hard boiled eggs roughly chopped
• 2 ripe medium avocados
• 2 tablespoons Greek yogurt (or sour cream)
• 1-2 tablespoons Dijon mustard to taste
• juice of 1/2 lemon
• sea salt to taste
• freshly cracked black pepper to taste
• 1/2 - 1 tablespoon fresh dill chopped, to taste

Optional serving suggestions:

• sliced bread, pita or lettuce wraps
• kale and cabbage slaw

Instructions

Cook the eggs:

1. Cover the eggs with very hot tap water in a saucepan. Bring to a boil, turn heat off, cover with lid and remove from heat. Allow to sit for 18 minutes. Uncover and pour out hot water. Run under very cold water and allow to sit for 5-10 minutes until cool. Peel and chop.
   

2. In a large bowl, mash the avocados using a fork. Add the chopped eggs, yogurt, mustard and lemon juice and mix to combine. Season with salt, black pepper and dill, to taste.
   

3. Serve immediately at room temperature, or chill and serve cold. 

4. Serving suggestions: Enjoy alone, spread between two slices of bread with kale & cabbage slaw for an Avocado Egg Salad Sandwich, add to pita or scoop into lettuce wraps for a low carb keto version.

Nutrition Facts

Avocado Egg Salad

Amount Per Serving

Calories 650 Calories from Fat 459

% Daily Value*

Total Fat 51g 78%

Saturated Fat 10g 50%

Cholesterol 746mg 249%

Sodium 437mg 18%

Potassium 1268mg 36%

Total Carbohydrates 20g 7%

Dietary Fiber 13g 52%

Sugars 4g

Protein 31g 62%

Vitamin A 26.7%

Vitamin C 24.4%

Calcium 14.9%

Iron 20.6%

* Percent Daily Values are based on a 2000 calorie diet.

More eggs:

Deviled Eggs – 12 Ways – Low Carb

9 Breakfast Egg Muffins

Instant Pot Hard Boiled and Soft Boiled