AVOCADO EGG SALAD (NO MAYO)
on Aug 05, 2022, Updated Mar 07, 2025
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Creamy ripe avocado takes the place of mayo in this updated take on the classic egg salad while the addition of dill pickle adds a surprisingly pop of salty flavor.
This egg salad recipe holds a very special place in my heart.
It was the first video to go viral on both TikTok and Instagram, hitting over 2 million views. And because of this simple recipe, my account grew from about 4K to 100K followers in just about a month. Talk about a game-changing recipe!
So yes, Avocado Egg Salad may seem kinda ordinary but you’ll definitely want to see what the fuss is all about and give my version a try.
While nobody can ever guess why something will go viral, I have a feeling everyone loved the simplicity of this recipe with a bit of a twist.
The addition of dill pickle and pickle juice truly gives it a punch of flavor. And for all my “no mayo” egg salad fans, this one truly delivers. The avocado gives the salad the creamy texture we all want minus the mayo.
It’s a perfect quick and easy high-protein lunch option that is packed with flavor.
Serve it on toasted gluten-free sourdough bread, in lettuce cups, or on top of a pile of greens for a worthy mid-day meal.
I have a feeling you’ll understand its buzz after just one bite. Enjoy!
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Ingredients for Avocado Egg Salad
A few staple ingredients are all you’ll need for your next lunch. Grab these ingredients and let’s get cooking.
- Avocados: You’ll need two ripe avocados for this salad. Ripe avocados have a dark green or almost black skin and should yield slightly when pressed.
- Hard-boiled Eggs: Make these in advance for an even quicker lunch, or use my method below for the perfect hard-boiled egg each and every time.
- Red Onion: Chop this finely so you don’t get a big bite of onion unexpectedly.
- Dill: Fresh dill enhances the flavor of the salad and the dill pickle addition too!
- Dill Pickle and Pickle Juice: The briny, salty taste adds a flavorful pop. Also, the acidity from the pickle juice helps keep the avocado nice and bright green.
- Mustard: My preference is Dijon mustard, but you can use regular or spicy mustard too.
- Salt and Pepper: Season the salad to your taste.
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Pin ItHow to Make The Best Avocado Egg Salad Ever
To make the very best avocado egg salad, start by hard boiling the eggs. There are numerous ways to do this but my favorite is to bring a medium-sized pot of water to boil on the stove.
Gently add the eggs to the boiling water. Turn off the heat and let the eggs sit in the pot, covered, for 14 minutes.
Remove the eggs and submerge them in an ice bath for 5 minutes.
Once they’ve cooled, remove the shells. The easiest way to do this is to tap each egg and peel the shell.
Once the eggs are peeled, mash half of the diced avocado in a small bowl.
Add the dill pickle juice, mustard, salt and pepper.
Stir to combine with a spoon.
Dice the eggs and add to the bowl along with the remaining avocado, red onion, dill, and chopped dill pickle.
Fold everything gently.
Taste and season with additional salt and pepper, if needed. Enjoy!
Other Avocado Faves:
- Avocado Tomato Herb Salad
- Avocado Corn Chicken Salad
- Barbecue Braised Chicken Tacos with Avocado Corn Salsa
AVOCADO EGG SALAD
Ingredients
- 2 large avocados, diced
- 3 hard-boiled eggs, diced
- 1 tablespoon red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 dill pickle, diced
- 1 tablespoon dill pickle juice
- 2 tablespoons spicy or regular Dijon mustard
- ½ teaspoon salt
- A few grinds fresh black pepper
Instructions
- Put a medium-sized pot of water to boil on the stove.
- Gently lower the eggs into the boiling water.
- Turn off the heat and let the eggs sit in the pot, covered, for 14 minutes.
- Submerge the eggs into an ice bath for 5 minutes.
- Tap each egg to create a break in the shell and then peel to remove the shell.
- In a small bowl, mash half of the diced avocado.
- Add dill pickle juice, mustard, salt, and pepper and stir to combine.
- Gently fold in the remaining avocado, diced egg, red onion, dill, and chopped dill pickle.
- Taste and season with salt and pepper. Serve on toasted gluten-free bread or on top of a salad.
- ENJOY!
Can’t wait to make this tomorrow! I love all your e-book and blog recipes. How many servings does this recipe make?
Hi, Jenn! I’d say this will cover about 3 toasts. Depends on how much mixture you use on top 🙂
Love this avocado salad!!
Thank you Eva!! So happy to hear you like it 🙂
Love this. What’s the serving size with this recipe? I’m looking for breakfast for two…one being my gym going, high protein eating bf who eats closer to 4 eggs each morning.
Hi! You may want to double this recipe, then 🙂 I’d say this recipe can cover about 3 toasts.
Can’t wait to try your avocado egg salad no mayo and some of your other dishes look fantastic and delicious also excited to replicate them. Thanks for your healthy recipes.
Thanks so much Lucy! I hope you love the avo egg salad and any other dish you try!!
What bread do u use here w no Mayo egg salad
I used a sourdough from a local bakery!
What kind of bread is that?
Its a sourdough from a local bakery 🙂