Avocado Egg Salad

You’ll want to add this Avocado Egg Salad to your rotation of meatless meals!  This is an egg salad recipe without mayo that uses mashed avocado instead of mayonnaise. It’s SO good!

Everything is better with avocado, including egg salad!  This avocado and egg salad recipe is a blend of egg salad ingredients mixed with heart healthy avocado.  It’s a delicious twist to an all-American classic.  

Avocado Egg Salad Recipe Ingredients

Yes!  Jalapeno IS listed in the egg salad ingredients. We add just a wee bit for flavor.  Feel free to omit it altogether if you like, or… if you want things a little spicier, then go ahead and add as much minced jalapeno as you like.  This is an egg and avocado salad that your whole family will love!

• Hard boiled eggs 
• Purple onion
• Celery
• Avocado
• Jalapeño
• Fresh cilantro
• Lemon
• Onion powder
• Garlic powder
• Lime
• Salt and freshly ground black pepper to taste

Find printable recipe below with the measurements.

How To Make Egg Salad Without Mayo

This egg salad without mayo recipe is a quick and easy one to make!  It comes together in about 15 minutes start-to-finish!

1. Make hard boiled eggs:  Boil eggs.  Cool and peel eggs.  Chop egg and add it to a mixing bowl.
2. Prepare vegetables:  Add purple onion and celery to chopped eggs.
3. Mash avocado:  Mash avocado in a small bowl, leaving some chunks.  Add minced jalapeño, cilantro, lemon juice, and onion and garlic powders to the mashed avocado. 
4. Mix ingredients:  Blend the avocado mixture with the hard boiled egg ingredients.
5. Lime juice:  Stir in lime juice.
6. Season:  Season with with salt and freshly ground black pepper to taste.

How to Serve this Avocado Egg Salad

These are a few of my favorite ways to serve this healthy egg salad:

• Pile this Avocado Egg Salad high in sandwich with greens and tomato
• Stuff it inside a wrap
• Top it on lettuce leaves and garnish with Pickled Jalapenos and Pickled Radishes
• Spread it on crackers
• Serve it with tortilla chips and some Pico de Gallo and Homemade Salsa

How to Cook Hard boiled Eggs

1. Fill a large pot with cool water and add eggs.  The water should cover them by an inch or more.
2. Boil eggs for 2-3 minutes then turn off the heat and cover the pot with a lid.
3. Let the eggs continue cooking in the hot water for 7-10 minutes.
4. Drain the pot and refill with cold water.  Let eggs sit in cold water for another 2-3 minutes.

How Do You Pick The Best Avocado?

Hold a few in your hands at the market and choose those that seem heavy for their size. Avoid fruit with bruising, gouges, mold spots and those that are very soft when gently squeezed.

How Can You Tell When An Avocado Is Ripe?

You can tell if an avocado is ripe by gently applying a little pressure to it with your finger tips. If the avocado yields slightly to gentle pressure, it is already ripe enough to eat. If pressing on the fruit leaves a small indent, the the fruit is too ripe, but might be good for mashing to make guacamole or to add to smoothies. Another way to check for ripeness is to flick off the stem of the avocado where you will see a little dimple. If the color of the dimple is brown, that means the avocado is overripe and may have bruising underneath the skin, but if the color of the dimple is a light yellowish-green, then the fruit should be a good choice. If the stem doesn’t come off easily, then the fruit isn’t ripe yet.

Looking For More Easy Meatless Meals To Serve? 

• Loaded Low Fat Egg Salad
• Easy Egg Salad
• Easy Chickpea Stew
• Chickpea Tuna Salad
• Spinach and Chickpeas

Continue to Content

Print

Yield: 4 servings

Avocado Egg Salad

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

You'll want to add this Avocado Egg Salad to your rotation of meatless meals!  This is an egg salad recipe without mayo that uses mashed avocado instead of mayonnaise. It's SO good!

Ingredients

• 6 large hard boiled eggs, finely chopped
• 1/4 cup purple onion, minced
• 1/4 cup celery, minced
• 1 large avocado, peeled and mashed (leaving a few chunks)
• 1 teaspoon jalapeño, finely minced (optional)
• 3 tablespoons fresh cilantro, finely chopped
• juice of 1/2 lemon
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• juice of 1 large lime
• salt and freshly ground black pepper to taste

Instructions

1. In a medium size mixing bowl, combine the eggs, purple onion and celery. Set aside.
2. In a separate small bowl, mash the avocado leaving some chunks. Add the jalapeño, cilantro, lemon juice and onion and garlic powders. (The lemon juice is to keep the avocado from browning).
3. Add the avocado mix to the egg mix and blend well.
4. Add the lime juice and blend some more.
5. Season with salt and pepper to taste.

For The Hard Boiled Eggs

1. Fill a large pot with cool water and add eggs.  The water should cover them by an inch or more.
2. Boil eggs for 2-3 minutes then turn off the heat and cover the pot with a lid.
3. Let the eggs continue cooking in the hot water for 7-10 minutes.
4. Drain the pot and refill with cold water.  Let eggs sit in cold water for another 2-3 minutes.

Notes

Serving Suggestions

• Pile it high in sandwich with lettuce and tomato
• Stuff it inside a wrap
• Top it on lettuce leaves
• Serve with crackers

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 280mgSodium: 249mgCarbohydrates: 26gFiber: 5gSugar: 17gProtein: 11g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.