Avocado and Egg Salad
After making this unique rendition of egg salad consistently for the past 10 years, I've decided it's time I share it with the world! I've been bringing this dish to backyard gatherings and will make a small batch for lunch every now and then and it never disappoints.
This Avocado and Egg Salad is a lightened-up version of classic boiled egg salad recipes. Sweet, savory, and made with veggies, it’s a quick main course or side dish perfect for everything from weekday lunches to backyard barbecues!
You will love this Egg and Avocado Salad
You’ve probably had egg salad, but I bet you’ve never had it like this before! A nutritious twist on classic recipes, my boiled egg salad recipe is completely mayo-free. Instead, it features an olive oil-based dressing. Then, I add avocado, fresh veggies, and herbs for extra flavor and nutrients.
Quick and easy to make, it’s one of my favorite recipes to bring to potlucks and barbecues along with my Mexican pasta salad. However, it also works well as a quick meal. That said, no matter how you serve it, it’s sure to leave you feeling full and satisfied and is far tastier than any store-bought option you’ll find!
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Avocado Egg Salad ingredients
For the dressing
- Oil - This forms an emulsion, creating a smooth dressing. I prefer the strong flavor of olive oil, but avocado oil will also work.
- Honey - A natural sweetener that balances some of the heaviness of the oil. If preferred, maple syrup will also work.
- Lemon juice - The acidity adds a vibrant, refreshing taste. Freshly squeezed is best!
- Parsley - Fresh parsley adds a bright, slightly peppery taste.
- Basil - This is an optional garnish but highly recommended. Fresh basil leaves are best! Basil is in season around the summertime during the months of June through September. Check your local grocery store as most will have fresh basil plants for sale in the produce section.
For the salad
- Hard-boiled eggs - The star of the show! To prepare, boil large eggs. Then, submerge them in cold water, and peel the eggs once cool.
- Avocado - This adds a creamy texture without the need for mayo.
- Veggies - Cherry tomatoes and red onion add color, nutrients, texture, and a tangy taste.
How to make Egg Salad without Mayo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Prepare the dressing. Mix all the dressing ingredients in a jar until well combined, and set the dressing aside.
Step 2: Combine the salad ingredients. Add the quartered hard-boiled eggs, avocado chunks, halved tomatoes, and red onion to a large bowl. Gently toss to distribute.
Step 3: Toss. Drizzle the dressing over the salad, and gently toss to combine and distribute. Be careful not to overmix!
Step 4: Serve. Top the egg salad with basil, and enjoy right away.
How to eat Egg Avocado Salad
You can easily serve this recipe on its own as a complete meal. Or, enjoy it as a side dish with main courses like grilled chicken, baked BBQ chicken thighs, shrimp, and steak.
How to store Egg Salad (No Mayo)
This egg salad is best served fresh. If you have leftovers, I recommend storing them in an airtight container in the fridge for 24 hours. The avocado may get softer but should be fine after a day in the fridge.
How long does egg salad last?
This recipe is best served right away. However, if you have leftovers you can store them in an airtight container in the fridge for up to 1 day.
Can you freeze egg salad?
I don’t recommend freezing this recipe as the taste and texture will change once thawed.
Frequently Asked Questions
Yes, this recipe is best served cold right after assembling.
For more easy salad recipes, check out my:
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Recipe
Avocado Egg Salad
Equipment
- 1 Jar
Ingredients
For the dressing
- ¼ cup olive oil
- 2 teaspoon honey
- 1 lemon - juiced
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ cup parsley - finely chopped
- Basil - to garnish, optional
For the salad
- 8 hard boiled eggs - cut into quarters
- 1 avocado - large (or 2 small avocados), cut into chunks
- 4 oz cherry tomatoes - halved
- ¼ red onion - diced (about ½ cup)
Instructions
- Prepare the dressing by mixing all of the dressing ingredients together in a jar until well combined; set aside.¼ cup olive oil, 2 teaspoon honey, 1 lemon, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, ¼ cup parsley
- In a large bowl, add the quartered hard boiled eggs, avocado chunks, halved tomatoes, and diced red onion. Gently toss to distribute.8 hard boiled eggs, 1 avocado, 4 oz cherry tomatoes, ¼ red onion
- Drizzle the dressing over top and gently toss again to distribute. Don’t mix too much or the egg pieces and avocado may break.
- Serve the egg salad in a bowl with basil, serve and enjoy!Basil
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