If you love a creamy avocado egg salad but want something fresher and lighter than the classic version, this one’s for you. This healthy egg salad skips the mayo and adds a Mediterranean twist that makes it taste bright, creamy, and satisfying. It’s the kind of easy lunch recipe you can throw together fast — and actually look forward to eating.
Let’s make it together.
Before You Start
Hard-boil your eggs ahead of time and let them cool fully. This keeps the avocado bright and creamy instead of melting into the mixture.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 2 ripe avocados
- 2 tablespoons fresh lemon juice
- 2 tablespoons plain Greek yogurt
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional but recommended)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Pinch of paprika
Instructions
1. Chop the Eggs
Roughly chop the cooled hard-boiled eggs. You want small chunks, not mashed. The texture should be hearty, not pasty.
2. Mash the Avocado
In a large bowl, mash the avocados with lemon juice until mostly smooth but still slightly chunky. The lemon keeps it bright and fresh.
Look for: creamy but not completely pureed.
3. Add the Creaminess
Stir in the Greek yogurt. This adds just enough tang and smoothness without overpowering the avocado.
4. Combine Everything
Fold in chopped eggs, red onion, parsley, dill, salt, pepper, and paprika.
Gently mix — don’t over-stir. You should still see pieces of egg and green avocado throughout.
5. Taste & Adjust
Add more salt or lemon if needed. It should taste fresh, slightly tangy, and creamy.
Why This Works for Busy Nights
- Ready in about 15 minutes
- No cooking required (if eggs are prepped)
- High-protein and filling
- Works for lunch or light dinner
- Easy to meal prep
How to Serve It
- On toasted sandwich bread
- In lettuce wraps
- Stuffed into pita pockets
- On crackers for a quick snack
- Over mixed greens for a fast salad
Variations
Add Mediterranean flavor:
Mix in chopped olives or crumbled feta.
Make it spicy:
Add a pinch of red pepper flakes.
Extra crunch:
Stir in diced celery or cucumber.
Lower dairy option:
Skip the yogurt and add a splash of olive oil instead.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 2 days.
Tip: Press plastic wrap directly onto the surface to prevent browning.
Do not freeze.
No reheating needed — best served cold.
FAQ
Can I make this ahead of time?
Yes, but it’s best within 24 hours for the brightest color and flavor.
Can I use lime instead of lemon?
Absolutely. Lime gives it a slightly sweeter citrus flavor.
Is this good for meal prep?
Yes. Portion into small containers and use for sandwiches or wraps throughout the week.
This avocado egg salad is simple, fresh, and the kind of creamy comfort food you can feel good about serving your family.
