Creamy Avocado Egg Salad Recipe

Avocado Egg Salad combines creamy avocado, fresh herbs, crunchy bell pepper and bright lemon juice for a light, flavorful salad without any mayo. It’s simple to prepare and delicious served on toasted sourdough, made into a sandwich, or tucked into lettuce leaves for a low‑carb meal or snack.

My husband made this a couple of weeks ago. Amazing — we’re making it again tomorrow. Super tasty! He even made his own everything seasoning. He has tried several of these recipes. Thank you!

— Kathryn

For years I’ve enjoyed avocado toast topped with eggs. Today I’m sharing a simple twist: combining mashed avocado and chopped hard‑boiled egg into a bright, herb‑filled avocado egg salad. Pile it on toast for an easy breakfast or lunch, use it as a sandwich filling, or serve it in lettuce wraps for a keto‑friendly option.

This version keeps the flavors fresh and light. Ripe avocado and lemon provide creaminess and tang, while fresh dill and parsley add an herbaceous lift. A little Greek yogurt keeps the texture silky without using mayonnaise.

If you like classic egg salad, you’ll love how avocado adds richness and a vibrant flavor. I often make a big batch on Sunday to enjoy on toast or in wraps throughout the week—perfect for meal prep.

Finishing each piece of toast with everything bagel seasoning and an extra squeeze of lemon really elevates the dish. If you don’t have a premixed blend on hand, you can replicate the seasoning at home with sesame seeds, poppy seeds, dried garlic and onion, and a pinch of salt.

Key ingredients

Below are the main ingredients and a few notes to help you get the best results. Quantities and a full ingredient list are provided in the recipe card further down.

• Avocado – Choose avocados that yield slightly to gentle pressure. Too firm means unripe; if your finger sinks into the flesh, the avocado is overripe.
• Hard‑boiled eggs – Properly cooked and peeled eggs make this recipe easy and tidy. See notes below for a reliable method to hard‑boil and chill eggs for easy peeling.
• Green bell pepper – Adds a crisp, fresh crunch. If you want more heat, swap in a jalapeño or add crushed red pepper to taste.
• Greek yogurt – Replaces mayonnaise to keep the salad lighter while maintaining a creamy texture; full‑fat plain Greek yogurt works best.
• Fresh herbs and lemon – Dill and parsley brighten the salad, and fresh lemon juice balances the richness of avocado and egg.

Instructions

These step‑by‑step directions make the recipe straightforward. Photos below show each stage. For convenience, the complete recipe card appears at the end of the article.

1. Cook the eggs: Bring a pot of water to a rolling boil with a teaspoon of baking soda. Carefully add the eggs and cook for 11 minutes. Transfer the eggs to an ice bath for 15 minutes, then peel and dice.
2. Assemble the salad: Add ripe avocado to a bowl and roughly mash, leaving small chunks for texture. Add the diced hard‑boiled eggs, minced green bell pepper, Greek yogurt, olive oil, lemon juice, chopped dill, chopped parsley and sea salt. Gently fold everything together with a spatula until combined. Taste and adjust seasoning as needed.
3. Serve: Use immediately or refrigerate until ready to serve. When serving on toast, spread the salad across toasted sourdough and finish with everything bagel seasoning and an extra drizzle of lemon.

Pin this recipe for later or rate it if you try it and love it. The recipe card below contains a full ingredient list, instructions, notes and nutrition information so you can make it at home.