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High Protein Avocado Egg Salad Recipe (No Mayo!) - Creamy, Fresh, and Satisfying

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

Ingredients
  

  • Large eggs (6) – hard-boiled and cooled
  • Ripe avocados (1 large or 2 small)
  • Plain Greek yogurt (1/4 cup; 2% or 5% works best)
  • Celery (2 ribs), finely diced
  • Red onion or shallot (2–3 tablespoons), finely minced
  • Fresh lemon (1) – you’ll need juice and a little zest
  • Dijon mustard (1–2 teaspoons)
  • Fresh dill or chives (2 tablespoons), chopped
  • Garlic powder (1/4 teaspoon) or 1 small grated clove
  • Salt and black pepper
  • Optional add-ins: cucumber, jalapeño, paprika, everything bagel seasoning, baby spinach, arugula
  • To serve: whole-grain bread, sourdough, wraps, lettuce cups, or crackers

Method
 

  1. Cook the eggs (if needed): Place eggs in a pot, cover with cold water, and bring to a rolling boil. Turn off heat, cover, and let sit 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel.
  2. Prep the mix-ins: Finely chop celery, red onion, and herbs. Zest about 1/2 teaspoon lemon zest and juice half the lemon to start.
  3. Mash the avocado: In a large bowl, scoop in the avocado and mash with a fork until mostly smooth with a few small chunks. Stir in Greek yogurt, Dijon, lemon juice, lemon zest, garlic powder, salt, and pepper.
  4. Chop the eggs: Dice the peeled eggs into bite-size pieces. If you like a creamier salad, separate the yolks and mash them into the avocado mixture before adding the whites.
  5. Combine: Fold the chopped eggs, celery, red onion, and herbs into the avocado mixture. Taste and adjust salt, pepper, lemon, and Dijon as needed.
  6. Serve: Spread on toast, spoon into lettuce cups, roll into a wrap, or serve over a bed of greens. Add a sprinkle of dill, chives, or paprika on top.