This easy avocado egg salad is a quick and satisfying appetizer, side dish, or sandwich filling! Make it with chunky hard-boiled eggs, crispy bacon, and green onions tossed in a creamy, mayo-free dressing with avocado, yogurt, and fresh dill.
I’m a big fan of quick and delicious lunches like this creamy egg salad recipe, classic chicken salad, and tuna salad. They’re great for meal prep!
5 Star Review
“I loved this salad. It was so light and fresh with the healthy dressing, and my husband even cleaned his plate. I did toss in a handful of shredded cheddar and omitted the salt. (not that it HAD to have cheese, but was just in the mood for it) Thank you for sharing.” – Elena Shetty
I eat avocados like it’s my job (and some days, it kind of is). I’ll add my green, buttery friend to everything from avocado toast to dressing and salsa. When I added chunks of avocado to my favorite egg salad recipe, I knew I’d be making it again! I ate half of this avocado egg salad for lunch and polished off the rest for dinner. It’s light, creamy without mayo, and delicious alone or in an egg salad sandwich.
What Makes This Avocado Egg Salad So Good
- No mayo. There are plenty of great egg salad recipes out there, but they can be a bit heavy on the mayonnaise. I keep my avocado egg salad mayo-free with plain yogurt and a little sour cream instead. Plus, the avocado adds delicious creaminess and texture.
- Meal-prep-friendly. Egg salad lasts a few days in the fridge, and it’s one of my favorite meal prep lunches. Mix up a big batch to enjoy all week!
- Oven-boiled eggs. The oven is an easy, foolproof way to hard-boil a big batch of eggs at once, perfect for a BIG egg salad. I’ll show you how.
Ingredients You’ll Need
I love how fresh and chunky this avocado egg salad is, and you only need a few simple ingredients to make it. I cover the important ones below with some helpful notes and tips. Scroll down to the printable recipe card after the post for the full recipe details as well as step-by-step instructions.
- Eggs – Hard-boiled using your preferred method. I include my easy method for boiled eggs in the oven below. Afterward, dice up the boiled eggs nice and chunky.
- Avocado – Also diced. Look for dark green avocados without any soft spots. Ripe avocados yield a little when you press them, but they shouldn’t feel mushy.
- Green Onions – Thinly sliced. You could also use chopped chives or finely diced red onion.
- Bacon – Cooked to your desired crispiness and crumbled. I usually make a quick batch of air fryer bacon. You can also use diced ham.
- Plain Yogurt and Sour Cream – Or Greek yogurt, which I use in place of mayo. If you prefer your egg salad with mayo, that’s fine, too!
- Lime – Or lemon, freshly juiced.
- Dill – I love fresh, savory dill in this recipe, so if you have it, use it! Otherwise, dried dill will also work. You’ll need about 3x the amount of dried dill as fresh.
Hard Boiled Eggs in the Oven
Yes, you can hard “boil” eggs in the oven! Of course, you can always make hard-boiled eggs on the stovetop, too. But this easy oven method gives me plenty of time to chop and prep the other ingredients:
- Place as many eggs as you’d like in a muffin tin (one egg per cavity).
- Bake at 325ºF for 30 minutes.
- Transfer the boiled eggs to an ice bath, then peel and dice as usual.
What Else Can I Add to Egg Salad?
There are loads of ways to customize this avocado egg salad recipe from the ingredients to the dressing. I’ve often thought about making a variation with ranch dressing, which could also be delicious! In addition to the ingredients I’ve suggested in the recipe, donsider adding:
- Veggies. Diced bell peppers, chopped cherry tomatoes, carrots, celery, or green peas.
- Herbs. Fresh or dried basil, thyme, or a blend of Italian herbs.
- More add-ins. Chopped olives, sun-dried tomatoes, or capers.
- Extra protein. Try my avocado chicken egg salad with lemon dill dressing.
Serving Suggestions
One of my favorite ways to enjoy this delicious salad is in a classic egg salad sandwich! I’ll spread the salad over slices of bread and layer sliced tomatoes and crisp lettuce on top. You can leave it open-faced or close the top, and you can also add extra toppings like pesto or red pepper relish (a Macedonian favorite).
This creamy avocado egg salad is also a tasty appetizer served with crostini, or I’ll take it along to the summer potluck to serve alongside a watermelon salad and corn on the cob, plus a slice of coconut lime cake for dessert!
How to Store Leftovers
Serve this egg salad right away, or keep leftovers refrigerated in an airtight container. They’ll last up to 4 days. Sometimes, I will use leftover avocado egg salad in place of your usual hard-boiled eggs in my Cobb salad or green bean salad.
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- 4 large hard boiled eggs, diced
- 1 avocado, diced
- 2 green onions, sliced into thin rounds
- 4 slices bacon, cooked to a desired crisp and crumbled
- ¼ cup plain yogurt, I use nonfat
- 1 tablespoon sour cream
- 1 whole lime, juiced
- 1 tablespoon snipped fresh dill
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- dill and crumbled bacon, for garnish, optional
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Hard-boil the eggs. To “boil” eggs, place each egg in the cavity of a muffin tin and hard-boil in the oven for 30 minutes at 325˚F. Remove from oven and transfer eggs to ice water; peel and dice. You can also use the stovetop method.
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Combine the ingredients. In a salad bowl, combine diced eggs, avocado, green onions, and bacon; set aside.
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Make the dressing. In a mixing bowl, whisk together yogurt, sour cream, lime juice, dill, salt, and pepper; whisk until well combined.
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Toss and serve. Add yogurt mixture to the egg salad; stir until combined. Garnish with dill and crumbled bacon. Enjoy right away or refrigerate until you’re ready to serve.
- This egg salad can be served as an appetizer, a meal, or a side dish.
- Spread the salad on 4 slices of bread; add tomatoes and lettuce to make a delicious egg salad sandwich.
- Keep leftovers refrigerated.
Serving: 0.5cup | Calories: 269kcal | Carbohydrates: 9g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 202mg | Sodium: 372mg | Potassium: 430mg | Fiber: 4g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Avocado Egg Salad
This avocado egg salad does involve a bit of chopping, but it’s quick and easy. Then, we’ll shake up a quick yogurt dressing with sour cream, bright lime juice, and dill. So good! Tangy and creamy, just as it should be, but without the mayo. Follow the steps below:
- Combine the ingredients. Combine hard-boiled eggs, avocado, green onions, and bacon in a large bowl.
- Make the dressing. Meanwhile, whisk yogurt with sour cream, lime (or lemon) juice, and fresh dill. Remember to season the dressing with salt and pepper!
- Toss and serve. Lastly, pour the dressing over the egg salad ingredients and stir to coat. Sprinkle over extra dill and crumbled bacon. Serve right away or store the salad in the fridge.
