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(No Mayo) Avocado Egg Salad

A healthy twist on your childhood favourite egg salad sandwich made with fresh dill, onion, lemon and best of all it’s mayo free!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2
Author: Nikole Goncalves


  • 4 eggs
  • 1 medium ripe avocado cubed
  • 2 tablespoons finely chopped red onions
  • Juice of ½ lemon
  • 2 teaspoons chopped dill or ½ teaspoon dry dill
  • 2 teaspoons extra virgin olive oil
  • Sea salt and pepper to taste
  • 2 Multigrain bagels
  • Optional toppings: sliced tomatoes sprouts, cucumbers, lettuce, arugula


  • Place your eggs in a medium saucepan and cover them with cold water by 1 inch. Cover the pot with a lid and bring to a rolling boil over high heat. Remove from heat and let stand in water still covered for 10 minutes. Drain the water and run cold water over eggs until cool or transfer to a bowl with ice water for a couple of minutes. Peel the eggs and roughly chop them.
  • In a medium bowl, add the eggs, avocado, onions, lemon juice, dill, olive oil, salt, pepper and mash with fork, whisk or potato masher until well combined. You’ll know it’s ready when everything sticks together and resembles traditional egg salad.
  • Serve on a bagel, sliced bread or as a dip with crackers.
  • Store leftovers or sandwiches in the fridge until ready to eat.


Note: This salad will last in the fridge in an airtight container for up to 3 days.