Looking for a quick, nutritious, and delicious meal? This Avocado Egg Salad is a creamy, protein-packed twist on classic egg salad—no mayo required! Mashed ripe avocados create a naturally rich and velvety texture, while hard-boiled eggs add hearty protein, and a touch of red onion and fresh parsley bring bright flavor. Finished with a simple olive oil-lemon dressing and optional smoked paprika for a subtle smoky kick.

Perfect for low-carb lunches, healthy breakfasts, post-workout meals, or light dinners. This no-cook recipe comes together in under 15 minutes (assuming eggs are pre-boiled) and is gluten-free, keto-friendly, and Whole30-approved.

Why You’ll Love This Avocado Egg Salad Recipe

• Creamy without mayonnaise
• High in healthy fats, protein, and fiber
• Fresh ingredients, vibrant flavors
• Customizable and versatile serving options
• Naturally gluten-free and low-carb

Ingredients (Serves 2–3)

• 2 ripe avocados, diced
• 4 hard-boiled eggs, peeled and quartered (or chopped)
• 1/4 cup red onion, thinly sliced (or finely diced for milder flavor)
• 2 tablespoons fresh parsley, chopped (or substitute cilantro, dill, or chives)
• 1 tablespoon fresh lemon juice (from about half a lemon)
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon smoked paprika (optional, for a gentle smoky note)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Prep the Ingredients

• Dice the avocados into bite-sized chunks and immediately drizzle with the lemon juice to prevent browning.
• Peel and quarter (or roughly chop) the hard-boiled eggs.
• Thinly slice the red onion and chop the fresh parsley.

2. Combine Everything

In a large mixing bowl, gently combine the diced avocado, quartered eggs, sliced red onion, and chopped parsley. Use a light hand to avoid mashing the eggs and avocado too much—you want some texture.

3. Dress the Salad

Drizzle the extra virgin olive oil over the mixture. Season with salt, black pepper, and smoked paprika (if using). Toss gently until everything is evenly coated and lightly dressed.

4. Serve Immediately

Enjoy right away for the freshest flavor and best texture. Serve as-is, or spoon over:

• A bed of mixed greens or arugula
• Toasted sourdough, whole-grain bread, or avocado toast
• Whole-grain pita or wraps as a sandwich filling
• Crackers, cucumber slices, or veggie sticks for dipping

Quick Recipe Info

• Prep Time: 10 minutes
• Cook Time: 0 minutes (uses pre-boiled eggs)
• Total Time: 10 minutes
• Servings: 2–3
• Calories: Approximately 350–400 kcal per serving (varies with portion size)

Tips for the Best Avocado Egg Salad

• Choose perfectly ripe avocados — they should yield slightly to gentle pressure but not feel mushy.
• Boil eggs ahead of time — they keep well in the fridge for up to a week.
• Prevent browning — the lemon juice helps, but this salad is best eaten fresh the same day.
• Adjust texture — mash some of the avocado for a creamier consistency, or keep it chunkier for more bite.
• Boost flavor — add a pinch of garlic powder, cumin, or chili flakes for extra depth.

Delicious Serving Ideas

• Breakfast bowl: Serve over quinoa or farro with cherry tomatoes
• Sandwich or wrap: Stuff into whole-grain pita, tortillas, or lettuce wraps
• Light lunch: Pile high on toast with sliced radishes or microgreens
• Party appetizer: Scoop onto cucumber rounds or serve with veggie crudités

This healthy avocado egg salad is fresh, satisfying, and endlessly versatile—your new go-to for quick, feel-good meals!

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