Avocado Egg Salad

Avocado Egg Salad

Nixing the mayo means you can feel less guilty about enjoying this Avocado Egg Salad without sacrificing the textures and flavors you love.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 sandwiches


  • 12 large eggs, hard-boiled
  • 2 avocados, peeled and mashed
  • 1/2 red onion, diced
  • 1 cup spinach, washed
  • 2 tsp fresh lemon juice
  • Coarse salt and pepper, to taste


Perfect Hard Boiled Eggs

  • For perfect hard boiled eggs, add the eggs to a medium pot and cover with water. There should be an inch of standing water above the eggs entirely. Cover and turn burner to high heat. Bring water to a rolling boil. Remove from heat, and let eggs sit for 9 to 10 minutes.
  • Add eggs to an ice bath to halt the cooking process, and chill for 10 minutes in the refrigerator.

Avocado Egg Salad

  • Peel and chop hard boiled eggs. Dice the red onion. Wash spinach. You can choose to remove the stems based on your preference.
  • Peel and mash the avocado flesh with a potato masher or the back of a wooden spoon. Some prefer chunkier pieces of avocado, while you might prefer a smoother variety.
  • Add the lemon juice, hard boiled eggs, red onion, spinach, and salt and pepper to taste to the mixing bowl.
  • Serve on sandwich bread, tortillas, or a grilled flatbread for a wholesome egg salad recipe that's mayo-less!


This recipe has so much room for variation! The lemon juice is required to slow down the avocado's natural inclination to turn brown, though lime juice can be substituted for a more Tex-Mex flavor.
To go the Tex-Mex route, play around with cayenne pepper and chili powder in small doses.
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