This delicious twist on egg salad is packed with bright, fresh herbs and creamy avocado for a dairy-free take on the classic recipe! Introducing my Herby Avocado Egg Salad: a protein-packed recipe that is perfect for breakfast, lunch, or any time of day. Serve it on a bagel or a lettuce wrap, and you’ve got the perfect meal ready in minutes!
Egg salad may be a controversial dish, but here at Kalejunkie, I LOVE it. It’s the perfect recipe to keep in your back pocket for those days when you don’t know what to make. It comes together with just a few ingredients, and it’s great for acting as a “fridge clean out” recipe. If you have herbs that are on the verge of going bad, or cooked veggies that you need to use, simply toss them in with your egg salad for an easy, protein-packed meal!
If you’ve never made one of my egg salad recipes before, then there are two things that you need to know: first, my egg salad recipes never contain mayonnaise, and that’s because I don’t like it! Instead, I love to add mashed avocado to egg salad for a healthier alternative to the creamy condiment. The avocados pack healthy fats into the recipe too, helping you stay fuller, longer.
And second, my egg salad recipes take away the hassle of preparing hard boiled eggs the traditional way, and that’s because they’re prepared using my super easy egg salad “hack.” Gone are the days of peeling hard boiled eggs – although if you still prefer to make them that way, you can always use my Perfect Hard Boiled Egg Hack. See below for my instructions on how to easily prepare the eggs for this egg salad!
What You Need to Make This Simple and Easy Egg Salad
- Hard Boiled Eggs: The most crucial ingredient, when it comes to egg salad, is the eggs! You’ll need 8 whole eggs, in order to make this recipe.
- Avocado: Instead of using mayo, this recipe calls for creamy avocado. Why? Because avocados are creamy and taste delicious in this egg salad!
- Parsley and Dill: After all, this wouldn’t be an herby egg salad without the fresh herbs! The combination of parsley and dill tastes absolutely delicious, in this recipe.
- Red Onion: I like lots of red onion in my egg salad, so feel free to load up on it to your heart’s content!
- Lemon: The combination of lemon juice and zest adds the best flavor to this egg salad.
- Seasonings: A blend of cumin, kosher salt, and ground black pepper adds the best flavor to this recipe!
- Olive Oil: A drizzle of olive oil adds the perfect finishing touch to this egg salad!
How to Serve This Egg Salad
And if you’re wondering how to eat this delicious egg salad, then I’ve got you! Here are a few ways that I LOVE to enjoy this egg salad:
- Straight From the Bowl: This egg salad is so good, you’ll want to eat it from the bowl! The flavor of this egg salad is so delicious and full on its own, you won’t need any other accompaniments, if you don’t want them. Simply dig in and enjoy to your heart’s content!
- On a Bagel: An egg salad bagel is one of my favorite breakfasts on-the-go! My Best Ever Paleo Everything Bagel tastes delicious with this egg salad, and is super easy to make!
- On a Lettuce Wrap: Wrapping up this egg salad in a tortilla with some chopped veggies, or in a romaine lettuce leaf for some extra crunch, is the perfect way to enjoy this recipe!
The Easiest Way to Prepare the Hard Boiled Eggs
Instead of relying on the traditional “boil and peel” method for making hard boiled eggs, I love using this simple “hack” to make the easiest eggs for this egg salad!
To make this egg salad using my egg “hack”, start by preheating your oven to 350 F. Next, grease a standard loaf pan lightly with oil, and crack your eggs into the pan. Place the loaf pan into a larger baking dish and fill the larger dish with water, up until it reaches the level of the eggs. Bake for 30 minutes, then remove from the oven and let cool.
Once the eggs have cooled, flip the loaf pan over and chop the eggs as fine as you’d like them. Then, prepare the rest of the egg salad according to the recipe below. It’s that simple!
How to Make This Delicious, Dairy-Free Egg Salad
To make this recipe, start by preparing the hard boiled eggs, according to the method above. Once the hard boiled eggs are done, chop them and allow them to cool completely.
Next, add the avocados to a flat plate and use a fork to mash them well. I recommend this method, as it’s easier than mashing them in a bowl! Transfer the mashed avocado to a large bowl. Then, add in the chopped eggs, parsley, dill, red onion, lemon zest, lemon juice, cumin, sea salt, ground black pepper and olive oil. Use a spoon to mix the ingredients together well, until they’re fully combined.
Once it’s done, serve it immediately and enjoy! Store any leftovers, in the fridge, for up to one week, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 8 Hard Boiled Eggs
- 2 Ripe Avocados, mashed
- ¾ Cup Parsley, finely chopped
- ⅓ Cup Dill, chopped
- ½ Red Onion, finely diced
- 1 Lemon, zested and juiced
- ¾ Teaspoon Cumin
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Drizzle Olive Oil, as needed
Instructions
For the Egg Salad:
- To make this recipe, start by preparing the hard boiled eggs, according to your preferred method. See below for instructions on how to make the easiest eggs for this egg salad!
- Once the hard boiled eggs are done, chop them and allow them to cool completely.
- Next, add the avocados to a flat plate and use a fork to mash them well. I recommend this method, as it's easier than mashing them in a bowl!
- Transfer the mashed avocado to a large bowl.
- Then, add in the chopped eggs, parsley, dill, red onion, lemon zest, lemon juice, cumin, sea salt, ground black pepper and olive oil. Use a spoon to mix the ingredients together well, until they're fully combined.
- Once it's done, serve it immediately and enjoy! Store any leftovers, in the fridge, for up to one week, and enjoy!
For the Egg "Hack":
- To prepare your egg salad this way, start by preheating your oven to 350 F.
- Next, grease a standard loaf pan lightly with oil, and crack your eggs into the pan.
- Place the loaf pan into a larger baking dish and fill the larger dish with water, up until it reaches the level of the eggs.
- Bake for 30 minutes, then remove from the oven and let cool.
- Once the eggs have cooled, flip the loaf pan over and chop the eggs as fine as you'd like them. That's it!
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What others are saying
excited for this… But I’m cooking the eggs and it’s already been 35 minutes and they’re still liquidy. Do they continue cooking while they cool or should they be firm before you take them out of the oven?
Hi! Could be your oven temp isn’t calibrated properly, but definitely keep them in the oven until the top is set! It will work!
Super yummy and filling, stored in the fridge for tomorrow morning snack prep!
I’m so happy you enjoyed this recipe, Nandia! Thank you so much for your review!