High Protein Avocado Egg Salad (No Mayo!)

⏱ 15 Minutes 🥑 High Protein 🍽 Serves 2

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Imagine a lunch so creamy, so zesty, and so satisfying that you forget mayonnaise ever existed. This Avocado Egg Mash is exactly that—a viral-worthy, nutrient-dense bowl of goodness that proves healthy eating can be incredibly indulgent. We are taking the classic egg salad and giving it a massive upgrade with Protein Avocado and a bright, citrusy finish.

Craving a Quick No Cook Dinner after a long day? This recipe is your secret weapon. By using Avocado Egg Salad With Greek Yogurt instead of heavy oils, you get a Heart Healthy Egg Salad that fuels your body without the afternoon slump. It’s one of those Healthy Salad Recipes Meal Prep fans swear by because it stays delicious and keeps you full for hours.

🥑 Expert Tip: Always add your lemon juice immediately after mashing the avocado. This keeps your salad vibrant and green, making it the king of Lunch Ideas With Vegetables.

If you're wondering What To Eat Egg Salad With, the possibilities are endless. Scoop it with cucumber slices, pile it onto sourdough, or serve it as one of your go-to Protein Sides For Lunch alongside a crisp green salad. Because it’s a High Protein Avocado Egg Salad Recipe, it’s the perfect fuel for busy entrepreneurs and active families alike.

Common Questions (FAQ)

Can I make this egg salad ahead of time? Yes! While it's best served fresh, you can meal prep it. If the top browns slightly due to oxidation, simply scrape it off or stir in a little extra lemon juice to refresh the color.

What is the best way to serve this without bread? For a low-carb option, serve this mash inside large lettuce cups, on top of halved bell peppers, or scooped up with cucumber slices and celery sticks.

Why use Greek yogurt instead of mayo? Greek yogurt adds a significant protein boost and a pleasant tang that cuts through the richness of the avocado, making it much lighter than traditional versions.

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High Protein Avocado Egg Salad

No-Mayo · Heart Healthy · Ready in 15 Min

★★★★★ 4.9 / 5 (34 ratings)

Prep15m

Cook0m

Total15m

Serves2

Cals285

Ingredients

• 4 hard boiled eggs, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup fresh parsley, chopped
• 1.5 tbsp dried dill (or 3 tbsp fresh)
• 2 tbsp plain Greek yogurt
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt + black pepper
• 2 small ripe avocados (mini)
• 2 tbsp fresh lemon juice

Instructions

1

Place chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt and pepper in a medium mixing bowl. Have your lemon juice ready.

2

Add avocado last and pour lemon juice on top immediately. Use a fork to mash everything together. Aim for some avocado chunks rather than a smooth puree—avoid over-mashing!

3

Taste and adjust seasoning if needed (an extra pinch of salt often helps). Dig in!

4

Storage: Best enjoyed the day of while bright green. It stays great for 2 days in the fridge; if it browns on top, scrape the layer off and add a spritz of lemon to refresh.

📝 Recipe Notes: Ensure eggs are fully cooled before chopping to prevent the salad from becoming rubbery. If using fresh dill, triple the amount for the best flavor profile.

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