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High Protein Avocado Egg Salad (No Mayo)

A creamy and healthy twist on classic egg salad, combining ripe avocados and hard-boiled eggs without mayo for a nutritious and flavorful dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Brunch, Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Choose ones that yield slightly when pressed.
  • 4 pieces hard-boiled eggs Boil to your desired doneness.
  • 1 tablespoon lemon juice Freshly squeezed preferred.
  • 1/4 cup Greek yogurt Acts as a creamy base; Fage or Chobani recommended.
  • Salt and pepper to taste Essential for flavor.
Optional Ingredients
  • Diced onions For added crunch.
  • Fresh herbs (like cilantro or dill) For a pop of color.
  • Other diced veggies (bell peppers, cucumbers) To customize your salad.

Method
 

Preparation
  1. In a medium bowl, mash the avocados until smooth using a fork or potato masher.
  2. Chop the hard-boiled eggs into bite-sized pieces and fold them into the mashed avocado.
  3. Add the lemon juice and Greek yogurt to the bowl. Stir until fully combined.
  4. Season with salt and pepper according to taste.
  5. Gently fold in any optional ingredients if desired.
  6. Serve immediately or chill before serving.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. For best freshness, add optional ingredients just before serving.