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The Best Creamy Avocado Egg Salad (Quick & Mayo-Free)

A close-up of a generous serving of creamy avocado egg salad mixed with red onion and cilantro.
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Make this simple, creamy avocado egg salad. It uses ripe avocado for texture, making it a healthy, protein-packed lunch or light dinner option that requires no mayonnaise.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1 ripe medium avocado
  • 2 tablespoons fresh lemon juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Place the peeled, hard-boiled eggs in a medium bowl. Mash them coarsely with a fork until they reach your desired texture.
  2. Add the ripe avocado to the bowl with the eggs. Mash the avocado and mix it thoroughly with the eggs until the mixture is creamy and well combined.
  3. Stir in the lemon juice, chopped celery, red onion, dill, and chives. Mix gently to distribute the ingredients evenly.
  4. Season the salad with salt, pepper, and cayenne pepper, if using. Taste and adjust seasonings as needed.
  5. Serve immediately, or cover and chill for at least 15 minutes to allow flavors to meld.

Notes

  • For a Keto avocado egg salad, serve this mixture in lettuce cups or alongside low-carb crackers.
  • To make avocado egg salad sandwiches, use whole-grain bread or toast.
  • If you prefer a smoother texture, you can use an immersion blender for a few quick pulses, but avoid over-mixing.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://devourdish.com/avocado-egg-salad-recipe-easy-creamy/