Avocado Egg Salad

This is the ideal vegetarian summer recipe, an easy, healthy Avocado egg salad recipe made with only 5 simple ingredients! The no mayo avocado egg salad recipe is a perfect idea for sandwich bread or toast, and also an ideal easy dinner idea! One of the best easy, quick, healthy, high-protein vegetarian recipes you can make for dinner or lunch!

Egg salad is often the first thing that springs to mind when thinking about classic spring and summer meals, but can also fit ideally during winter months! It’s healthful, light, and may be eaten for lunch, dinner, or breakfast (I usually like to have breakfast for dinner).

I always make this avocado egg salad dish when I’m in the mood for a vegetarian sandwich. A small amount of Greek yogurt and a rich, healthful avocado make it very creamy even without mayo – you are free to add it if you want, I included the healthier homemade version of mayo you can try! This is a great alternative for anybody searching for a tasty, satisfying, and healthful egg salad!

To make this amazing, protein-rich, and refreshing Egg Avocado Salad you will only need 3 hard-boiled eggs, 1 avocado, a little amount of diced leek, a few drops of lemon, Greek yogurt, and homemade mayo as the optional ingredient!

It’s time to try egg salad in a whole new manner if you haven’t tried the avocado version before. A basic, nutrient-dense food like avocado, together with some lemon juice, sea or Himalayan salt, Greek Yogurt, and your preferred herbs and spices, works wonderfully and gives the traditional egg salad much-needed flavor and vibrancy.

Why I Love This Recipe?

• Quick & Easy – It just takes approximately 15-20 minutes to prepare, which is ideal if you’re busy and don’t have time for complicated dinners.

• Healthy, mood, and immune-boosting, light, and fresh – The naturally creamy texture of avocado means you may enjoy egg salad without mayo, making it a delightful and healthful addition!

• Only 5 simple ingredients – There’s no need to include 10+ ingredients in a simple salad, though the taste richness can be also reached with just a few ingredients. Don’t let the simplicity fool you! You will only need 3 hard-boiled eggs, 1 avocado, a little amount of diced leek to spice up the taste, a few drops of lemon, Greek yogurt, and if you want, homemade mayo as the optional ingredient!

• Vibrant, and perfect for summer or holidays – It’s perfect for certain significant occasions, including weddings, birthday parties, Christmas, and New Year’s Eve. This salad is vibrant and joyful, and it looks stunning and tastes amazing so it fits perfectly as a refreshing summer meal also! It can certainly find its place almost anywhere.

Ingredients You Need

• 3 eggs – hard-boiled eggs are what we need for this recipe.

• Avocado

• Leek

• Greek yogurt – adds a creamy, thick, sweeter texture that can enhance the flavor of the salad, and contains a lot of nutrients such as calcium protein, probiotics, and vitamin B-12. It has many benefits such as boosting metabolism and improving gut health. Probiotics that are present in Greek yogurt act as good bacteria that may help to reestablish a bacterial balance in the gut!

• Salt – preferably fine grain Sea salt or Himalayan salt to balance the flavor.

• A few drops of lemon – a wonderful source of Vitamin C, and a flavorful ingredient for salads.

Mayonnaise (optional) – I don’t know how the mix of Greek yogurt and mayonnaise sounds to you, but if you like it, you can make your own mayonnaise in just a few easy steps. Instead of buying one from the store with preservatives, you can easily make your own much healthier version.

I saw this super straightforward recipe on Allrecipes – you’ll be amazed at how quickly, and with minimal ingredients it can be made!

Basically, what you need are:

• 2 large eggs, at room temperature
• 2 teaspoons fresh squeezed lemon juice
• 1 cup of neutral-flavored oil
• Fine grain sea salt for seasoning and balancing the flavor

Instructions For Homemade Mayonnaise (optional ingredient)

• Separate the egg whites from the yolks. Pour the egg yolks into the bowl for some other use. You don’t need it for this mayonnaise.
• Whisk the egg yolks well after adding the freshly squeezed lemon juice to the bowl.
• Pour the oil into the bowl gradually and carefully, a few drops at a time, whisking continuously.
• Start adding the oil in a moderate, steady stream once the mayonnaise has begun to thicken. If any oil begins to accumulate, stop pouring and quickly whisk the mayonnaise until the oil is well combined.
• If the mayonnaise becomes too thick, thin it with water to the desired consistency. One teaspoon of water at a time, approximately.
• The mayonnaise should be thick and fluffy once all the oil has been added, with whisk ribbons visible throughout the mixture. Use a little pinch of fine-grain sea salt to season it. If you like a thinner mayonnaise, add a tiny bit of water.

How To Make The Avocado Egg Salad:

Step 1: Place the eggs in a big pot to boil and cover them with water. Put some salt in and 1/2 teaspoon of vinegar so they can peel better.

Step 2: Once boiling, remove from the heat and place a lid on the pot. Give it a few minutes to sit. Depending on how you like your eggs, you might work for longer or less time.

• Pro tip: If possible, use eggs that are not so fresh. The egg’s age influences how easily the shell peels away after cooking. It will be challenging to remove the shell from an overly fresh egg without destroying the egg white. So, it is better (and less stressful xD) to use eggs that are a few days old and not fresh ones.

Step 3: In the meantime, chop the avocado into small pieces When the eggs are ready, peel them off and chop them to the desired size. Mix chopped eggs and chopped avocado in one medium bowl.

Step 4: In another medium bowl add 3-4 tablespoons of Greek yogurt, 1 tablespoon of diced leek, salt, diced olives (optional), and 2 tablespoons of mayonnaise if you want to enrich the taste (also optional). Mix it all together evenly.

Step 5: Add the Greek yogurt mixture into the eggs and avocado bowl, and mix it all together evenly. Serve and enjoy!

Can I Make This Salad Ahead?

You can prepare this egg avocado salad in advance, just be sure to store it in the refrigerator in an appropriate salad container. It tastes great cold as well. However, the answer to the issue of how long to keep salads in the refrigerator depends on several variables and components.

How To Store

As a big skeptic and an advocate for fresh food, I don’t prefer storing any salad for more than 5 days. The difference in texture, flavor, and taste can be felt even after a few hours of storing, so if possible, the most flavorful tasting experience you’ll get is if you eat it immediately after preparing.