Creamy Avocado and Egg Salad Recipe for Meal Prep

This avocado egg salad is a flavorful, mayo-free take on the classic. Made with hard‑boiled eggs, ripe avocado, Greek yogurt, crisp veggies and fresh herbs, it’s creamy, bright and perfect for sandwiches, wraps or salads.

One of the author’s most popular recipes is an avocado tuna salad — loved for its simplicity and quick prep. This avocado egg salad follows the same approach: minimal ingredients, fast to make and loaded with fresh flavor. It’s a favorite for anyone who prefers to skip mayonnaise but still wants a rich, satisfying egg salad.

Instead of mayo, this recipe uses both creamy avocado and a little Greek yogurt for texture and tang. The avocado provides healthy fats while the yogurt keeps the mixture light and silky. The result is a healthy, flavorful egg salad that’s great for meal prep, lunches, or a quick dinner.

Ingredients Needed:

• Avocado – choose ripe avocados. Peel, pit and mash the flesh with a fork.
• Eggs – hard‑boiled, peeled and chopped. See hard‑boil methods below.
• Greek Yogurt – plain Greek yogurt adds creaminess. Substitute a dairy‑free yogurt or extra avocado if needed.
• Green Onions – for mild onion flavor; red onion can be used instead.
• Celery – adds a crisp crunch.
• Fresh Dill – bright herb flavor; swap with chives or parsley if preferred.
• Lemon – fresh lemon juice keeps avocado from browning and adds brightness.
• Dijon Mustard – adds tang; any mustard will work.
• Sea Salt & Black Pepper – season to taste.

How to Cook Hard Boiled Eggs (Two Methods)

Use whichever method you prefer: stove top or Instant Pot. Both yield firm, easy‑to‑peel eggs.

Stove Top: Place eggs in a single layer in a saucepan and add enough cold water to cover by about 1 inch. Bring to a boil over high heat, reduce to a gentle boil and cook for 12 minutes for fully hard‑cooked yolks. Transfer immediately to an ice bath for 5–10 minutes, then peel.

Instant Pot: Arrange eggs on a steamer rack or basket and add 1 cup water. Seal and pressure cook on High for 5 minutes, then quick‑release. Move eggs to an ice bath for 5–10 minutes before peeling.

How to Make Avocado Egg Salad

STEP 1: MASH AVOCADO

Place the avocado in a large bowl and mash with the back of a spoon until mostly smooth. Leave some small chunks if you prefer a chunkier texture.

STEP 2: STIR IN THE INGREDIENTS

Add the chopped hard‑boiled eggs, Greek yogurt, chopped green onions, celery and dill to the mashed avocado. Gently fold to combine, breaking some of the yolk pieces if you want a creamier mix. Stir in lemon juice, Dijon mustard, salt and pepper to taste. Adjust seasoning and serve.

How to Serve Egg Salad

This avocado egg salad is versatile—use it anywhere you’d use classic egg salad. Try these serving ideas:

• On Toast – spread on whole grain or gluten‑free bread for an easy open‑face sandwich.
• In a Wrap – roll it into a tortilla or low‑carb wrap for lunch on the go.
• Lettuce Wraps – use large lettuce leaves for a paleo or lower‑carb option.
• On Crackers – a quick snack when you don’t have fresh bread.
• Over Greens – add a scoop to mixed greens for a protein‑rich salad.

Storage Instructions

For best texture and color, enjoy this egg salad fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Tip: Avocado oxidizes and can brown in the fridge. Press a piece of plastic wrap directly onto the surface of the salad before sealing the container to reduce browning and keep the mixture greener longer.

More Lunch Salad Recipes

• Avocado Tuna Salad
• Curry Chicken Salad
• Buffalo Chicken Salad
• Pesto Egg Salad
• Guacamole Chicken Salad
• Mediterranean Egg Salad