Home | Method | 20 Minute

Avocado Egg Salad (No Mayo)

By Olivia Adriance

on Aug 05, 2022, Updated Jun 14, 2024

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

I looove egg salad but sadly I don’t love that one of the key ingredients in most egg salad recipes, mayonnaise, is typically laden with seed oils. In the past you’ve heard me talk about eliminating “inflammatory” and “hydrogenated oils” for skin health, both of which are under the now popular umbrella term: “seed oils”

You’ve likely heard people talk about avoiding seed oils but if you haven’t, this is the reason I do: Seed oils cause inflammation in the body and are linked to premature aging, hormone imbalance, weight gain, acne, depression, and disease. Yuck. Pass.

Oils/fats I consume instead:
Olive oil
Coconut oil
Avocado oil (on occasion and only from brands I trust)
Duck fat
Beef tallow

Today’s Recipe:
Ingredients: 
2 large avocados, diced
2 hard boiled eggs, diced or grated
1 tbsp red onion, finely chopped
1 tbsp dill, chopped
1 dill pickle, diced
1 tbsp dill pickle juice
2 tbsp dijon
1 tsp salt
½ tsp pepper

Directions: 
In a small bowl, mash ½ of your avocado. Add dill pickle juice, spicy mustard, and salt and pepper and stir to combine. Gently fold in your remaining avocado, grated egg, red onion, dill, and dill pickle.