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Creamy Avocado Egg Salad Without Mayo - Fresh, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large hard-boiled eggs, peeled and cooled
  • 1 large ripe avocado (about 8–10 oz), pitted and peeled
  • 2 tablespoons lemon juice (or 1 tablespoon lemon juice + 1 tablespoon lime juice)
  • 1–2 teaspoons Dijon mustard, to taste
  • 2 tablespoons finely chopped red onion (or shallot)
  • 2 tablespoons chopped fresh dill (or 1 tablespoon chopped parsley + 1 tablespoon chopped chives)
  • 1 small celery stalk, finely diced
  • 1 garlic clove, grated or very finely minced (optional)
  • 1–2 tablespoons plain Greek yogurt (optional, for extra tang and creaminess)
  • 1/4–1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes or a dash of hot sauce (optional)

Method
 

  1. Prep the eggs: Roughly chop the hard-boiled eggs. Aim for a mix of small and medium pieces so the salad has some texture.
  2. Mash the avocado: In a large bowl, add the avocado and lemon juice. Mash with a fork until mostly smooth with some small chunks left. The citrus helps prevent browning and brightens the flavor.
  3. Add flavor: Stir in the Dijon, red onion, dill, celery, and garlic (if using). If you like more creaminess, add the Greek yogurt now.
  4. Combine: Gently fold in the chopped eggs. You want to coat the eggs well without smashing them completely.
  5. Season: Add salt, black pepper, and red pepper flakes or hot sauce if you like a little heat. Taste and adjust lemon, salt, and mustard as needed.
  6. Serve: Spoon onto toasted sourdough, whole-grain bread, or into lettuce cups. You can also serve it as a dip with cucumbers and crackers.