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The Ultimate Creamy Avocado Egg Salad (Mayo-Free & Meal Prep Friendly)

A mound of creamy avocado egg salad mixed with red onion and topped with fresh dill on a white plate.
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Make this quick, creamy avocado egg salad for a healthy lunch or light dinner. It uses ripe avocado for richness, requires no mayonnaise, and is perfect for meal prepping.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1 large ripe avocado
  • 1 tablespoon fresh lemon juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Roughly chop the hard-boiled eggs and place them in a medium bowl.
  2. In a separate small bowl, mash the ripe avocado until it is smooth.
  3. Add the lemon juice, Dijon mustard, salt, and pepper to the mashed avocado. Mix well to combine.
  4. Add the chopped celery, red onion, and fresh dill to the egg mixture.
  5. Pour the avocado mixture over the eggs and vegetables.
  6. Gently fold all ingredients together until the eggs are coated and the salad reaches your desired creaminess. Do not overmix.
  7. Taste and adjust salt and pepper as needed.
  8. Serve immediately on bread, crackers, or lettuce cups, or chill for later use.

Notes

  • For the creamiest texture, use an avocado that is perfectly ripe, not hard or brown.
  • If you prefer a tangier flavor, add 1 teaspoon of apple cider vinegar along with the lemon juice.
  • This salad keeps well in the refrigerator for up to 3 days when stored in an airtight container.

Nutrition

Find it online: https://tastethisplate.com/avocado-egg-salad-recipe-creamy-mayo-free/