Avocado egg salad is a creamy, high-protein dish made with boiled eggs, ripe avocado, and a simple yogurt-based dressing. It's a quick and healthy meal that you can prepare in under 15 minutes using just a few basic ingredients.
I love simple meals that are both healthy and filling, and this avocado egg salad is one of my go-to recipes. It's creamy, packed with protein, and takes almost no time to make.
I usually prepare it when I need something quick but still nutritious. The combination of eggs and avocado gives it a rich texture, while the yogurt dressing keeps it light and fresh.
Avocado Egg Salad (No Mayo, Creamy & Healthy)
Ingredients
- 4 eggs
- 1 ripe avocado
- 2-3 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- ½ cup cherry tomatoes halved
- 1-2 tablespoon chopped chives
- 1 tablespoon lime juice
- salt
- black pepper
Instructions
- Boil the eggs. Place the eggs in a pot, cover with water, and bring to a boil. Cook for 9-10 minutes, then transfer to cold water and let them cool.
- Prepare the dressing. In a bowl, mix the Greek yogurt, Dijon mustard, lime juice, salt, and pepper until smooth.
- Chop the ingredients. Peel the eggs and cut them into chunks. Cut the avocado into cubes and halve the cherry tomatoes.
- Combine everything. Add the eggs, avocado, and cherry tomatoes to the bowl with the dressing.
- Mix gently. Gently mix everything together. Be careful not to mash the avocado too much - keep some texture.
- Serve. Transfer to a plate or bowl and top with extra chives if desired.
Nutrition
WHY YOU'LL LOVE THIS RECIPE
Here's why I keep coming back to this avocado egg salad:
- High in protein - perfect for a quick lunch or post-workout meal
- Ready in under 15 minutes
- Made with simple, everyday ingredients
- Naturally low in carbs
- Creamy without using heavy mayonnaise
INGREDIENTS
To make this avocado egg salad, I use just a handful of simple ingredients:
- Eggs
- Ripe avocado
- Cherry tomatoes
- Greek yogurt
- Mustard
- Lemon juice
- Chives
- Salt and pepper
STEP-BY-STEP INSTRUCTIONS
Step 1: Boil the eggs
Place the eggs in a pot, cover them with water, and bring to a boil. Cook for about 8-10 minutes, then let them cool.
Step 2: Prepare the dressing
In a small bowl, mix Greek yogurt, mustard, lemon juice, salt, and pepper until smooth.
Step 3: Chop the ingredients
Chop the boiled eggs, slice the cherry tomatoes, and dice the avocado into small pieces.
Step 4: Combine everything
Add all ingredients to a bowl and pour the dressing over them.
Step 5: Mix and serve
Gently mix everything together until well combined.
Tips
A few tips from my own experience:
- Use ripe avocado for the best creamy texture
- Don't overmix - keep some chunks for better consistency
- Add more lemon juice if you like a fresher taste
- Eat it fresh - avocado tastes best right after preparation
- I've made this recipe multiple times, and over time I've found that adding chicken or adjusting the dressing slightly makes a big difference depending on what I feel like eating.
How to Store Avocado Egg Salad
Since this salad contains avocado, I always try to eat it fresh. That's when it tastes the best and has the perfect texture.
If I need to store it, I keep it in an airtight container in the fridge for up to 1 day. To slow down browning, I sometimes add a little extra lemon juice before storing.
I don't recommend freezing it - the texture of both eggs and avocado changes too much.
How I Sometimes Upgrade This Recipe
When I want to make this salad more filling, I often add diced chicken breast.
I simply cut the chicken into small cubes, season it with salt, pepper, and a bit of paprika, then quickly pan-fry it until golden. After that, I let it cool slightly and mix it into the salad.
It adds more protein, extra flavor, and turns this simple salad into a solid meal.
FAQ
I recommend eating it fresh, but you can store it in the fridge for a few hours. Add extra lemon juice to slow down browning.
Yes, it's high in protein and healthy fats, making it a great balanced meal.
Yes, but yogurt makes it lighter and adds a bit of freshness.
Up to 1 day, but it's best eaten fresh.
I like it on toast, in a wrap, or just on its own.
Paul Bialecki says
I keep coming back to this recipe - it's simple, creamy, and really filling. I like how quick it is to make, and the combination of eggs and avocado just works every time. Perfect for a fast, high-protein meal.