No mayo egg salad with avocado and apples. Perfect combination of crunchy and chewy, without the extra calories of mayonnaise.
You guys, I am really excited about this one.
For some reason I don't really get a craving for eggs very often. So when I say I think I could eat this egg salad all the time, that's a big deal.
Recently I heard someone mention something in passing about apples with egg salad, and that made me want to try it immediately. I like apples in salads, so why not with egg salad? Why I hadn't ever heard of this before, I don't know.
When I ran to the kitchen to start making some, I realized that I didn't have any mayonnaise. And I got sad. Then I realized I could substitute avocado, and I was happy again.
Avocado always makes me happy.
You don't have to top off with paprika (I tried it without – it still tastes good!), but I added some just because that's what I think of as a traditional egg salad spice.
My thought was I would have some left over for lunches this week. But I may or may not have eaten the entire 4 servings in less than 24 hours.
A little bit of added yogurt helped with the consistency and blended the avocado in with the eggs a little better.
I used regular vanilla yogurt, but I've heard of other people using greek yogurt if you want to go fancy.
Top it off with a pinch of paprika and you've got yourself a healthy (and delicious!) egg salad.
Recommended and useful items for this avocado egg salad with no mayonnaise recipe:
Avocado egg salad
- 8 large eggs (hard boiled and chopped, this is the 15 minute cook time)
- 1 avocado
- 2 tablespoons greek yogurt
- 2 apples (cubed)
- 1 teaspoon salt
- 1 teaspoon fresh-ground pepper
- 1 teaspoon paprika (optional)
- In a large bowl, combine eggs, avocado and yogurt and mash until blended.
- Stir in apples.
- Sprinkle in salt and pepper and blend.
- Serve cold over bread or plain. Top off with a pinch of paprika if desired.
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