No-Mayo Avocado Egg Salad

Prep Time: 10 minutes
Cook Time (egg boiling): 10 minutes
Servings: 3–4

Macros per serving:
Calories: 250 | Protein: 11g | Carbs: 6g | Fat: 19g

this recipe!

A fresh and creamy egg salad—without the mayo

This no-mayo avocado egg salad is creamy, flavorful, and feels super light. The avocado gives it that dreamy texture, and the lemon juice keeps it zippy and bright. It’s one of my go-to lunches when I want something easy, filling, and packed with healthy fats.

I started making this when I ran out of mayo once (oops), and honestly—I haven’t looked back. It tastes cleaner, fresher, and you can pile it on toast or wrap it in lettuce, no problem.

Why I Love This Recipe

• 🥑 Uses avocado instead of mayo—still creamy, but lighter
• 🍋 The lemon adds brightness that cuts through the richness
• 🧂 Simple pantry ingredients, nothing fancy
• 🥪 Great for toast, wraps, or sandwiches
• 🥗 You can make it ahead for lunches all week

What You’ll Need

• 6 hard-boiled eggs, peeled
• 1 ripe avocado
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and black pepper, to taste
• Optional: chopped chives or green onions
• Optional: red chili flakes for a little heat

Pro Tips

• Use cold boiled eggs so the avocado doesn’t brown too fast
• Mash your avocado just before mixing to keep it fresh
• A little lemon juice keeps the color and flavor bright
• You can leave it chunky or mash it smoother, up to you
• Add a pinch of chili flakes if you like a bit of heat

Tools You’ll Nee

• Knife & cutting board
• Mixing bowl
• Fork or potato masher
• Spoon or spatula

Substitutions and Variations

• Use lime juice instead of lemon
• Add a spoonful of Greek yogurt for extra protein
• Stir in diced cucumber or celery for crunch
• Try everything bagel seasoning instead of salt & pepper
• Top with crumbled feta or goat cheese for a twist

Make-Ahead Tips

• Boil your eggs up to 3 days ahead
• If making in advance, add avocado just before serving
• Store with plastic wrap pressed directly on top to avoid browning

Instructions

STEP 1: Chop the Eggs

Roughly chop 6 hard-boiled eggs into bite-size pieces.

STEP 2: Mash the Avocado

Scoop 1 ripe avocado into a mixing bowl. Mash with a fork until mostly smooth, with a few small chunks left for texture.

STEP 3: Add Seasoning

Add 1 tsp Dijon mustard, 1 tsp lemon juice, and a pinch of salt and black pepper to the mashed avocado. Stir to combine.

STEP 4: Mix in the Eggs

Gently fold the chopped eggs into the avocado mixture. Stir just enough to combine, keeping some egg texture.

STEP 5: Garnish and Serve

Top with chopped chives or green onions, and a little black pepper. Serve on toast, in a wrap, or just with a spoon.

Leftovers + Storage

• Best eaten the same day
• To store: press plastic wrap directly on the surface to keep avocado from browning
• Use within 1–2 days
• Add a little more lemon juice before eating again to freshen it up

Why This Recipe Works (Quick Science)

• Avocado’s natural fats replace mayo’s creaminess
• Lemon juice adds acid, which slows down browning and adds brightness
• Egg yolks naturally help bind the mixture and add richness
• Dijon mustard gives flavor punch with just a small amount

Meal Plan Ideas

• Pack it in a wrap with spinach and shredded carrots
• Scoop it into lettuce cups for a low-carb option
• Serve over a slice of sourdough toast
• Add to a grain bowl with quinoa and veggies
• Use as a sandwich spread with sliced tomatoes

Common Mistakes

• Using overripe avocados—they’ll make the mix too mushy
• Not enough lemon—you need that acid to balance the fats
• Overmixing—it can turn into green mush if you go too far
• Too warm eggs—they make the avocado soften and brown quicker

What to Serve With

• Toast or pita chips
• Side salad with arugula or greens
• Roasted sweet potatoes
• Fresh fruit (berries or melon work well)
• A cold iced tea or sparkling water

FAQ

Q: Can I make this without mustard?
A: Yes! It’ll be milder, but still good. Try adding a pinch of cumin or paprika for flavor.

Q: Is this vegan?
A: Not as written, but you could try it with firm tofu instead of eggs.

Q: How do I stop it from browning?
A: Lemon juice helps, and so does pressing plastic wrap directly on top before storing.

Q: Can I add protein?
A: Definitely—chickpeas, shredded chicken, or even tuna mix in well.

Creamy, bright, and so simple

This no-mayo avocado egg salad is one of those “why didn’t I do this sooner?” recipes. It’s rich, satisfying, and still feels super fresh. Let me know how you serve yours—I’d love to hear your twist!