Creamy Avocado Egg Salad

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Creamy Avocado Egg Salad is a paleo-friendly comfort food recipe that blends the sweet and savory essence of celery seed with the also sweet but slightly nutty flavor of avocado. And for good measure, a little garlic and sea salt are thrown in with onion. {Paleo}

Spiriteds, a recipe made almost entirely of contradictions, Creamy Avocado Egg Salad is one to tuck away in your recipe tin. Just scroll to the bottom of this post and click PRINT RECIPE in the recipe card. Because this egg salad is a keeper. It’s also mayo-free. 

So why all the contradictions? Because dairy-free, paleo Creamy Avocado Egg Salad is sweet and savory, smooth and slightly crunchy, and earthy but also a little bitter. How do we achieve this outcome in one recipe alone? It’s all in the way the ingredients complement one another. The celery seed offers up a slight crunch with a sweet ’n bitter essence (this sounds like the start of a song). The avocado is earthy, creamy, and a little sweet itself, depending on how fresh it is. And then we have garlic and onion, combined with sea salt. Because sea salt with avocado is always a good idea.

Spiriteds, it does not get better than this. And let’s be honest here, just double or triple the recipe because you can. You are the boss of you, and if you want more mayo-free egg salad, then you can have more mayo-free egg salad. So grab a bowl, some avocados and eggs, all the flavors, and a potato masher (because why not?), and let’s do this!

Creamy Avocado Egg Salad is

• Dairy-free
• Gluten-free
• Mayo-free
• Paleo
• Comforting
• Filling
• Easy to prepare

It’s a surprising blend of delicious flavors that work better together than apart. To use an overworked word from my grad school days, the ingredients have synergy. They are synergistic. There is synergism. 

It’s been more than 15 years since grad school, and it’s still too soon. I cannot with that word, except in the rarest of circumstances. Suffice it to say, these ingredients get along REALLY WELL in this recipe. And your tastebuds will be thrilled.

Creamy Avocado Egg Salad ingredients

• Avocados. Fresh but not too ripe is best. Aim for larger sizes, if possible, to increase your salad’s yield.
• Seasonings. Sea salt, celery seed, and garlic salt. I start out with smaller amounts and then increase as needed.
• Onions. Red and green are ideal, but white or yellow will also work. Cut them down into smaller sizes so they tuck into the creamy salad easily.
• Eggs. Hard boil your eggs or do what we do and steam them instead. Steaming the eggs and then giving them an ice bath makes peeling them a lot easier to do!
• Olive oil. You may not need this ingredient if your avocados mash easily. But if they don’t, or they are on the stringy side, then a dollop of oil will help emulsify the avocado with the seasonings. You could also use avocado or another oil, if you prefer.
• Coarse black pepper. Seems like a given, but black pepper is a particularly delicious topping on this salad, as is a sprinkle of celery seed.

Side note: Add a little crunch to your salad with some finely-chopped fresh celery.

How to make Creamy Avocado Egg Salad

1. Peel the avocados and remove the center stone in each. Place the avocados in a mixing bowl and mash them together. Then stir in the sea salt, celery seed, and garlic salt until well combined. Fold in the red and green onion, followed by the chopped egg. Stir until the ingredients are evenly distributed, careful not to over-mix the salad.
2. Serve immediately or refrigerate in an airtight container for a few hours. Contents will settle and the salad will brown on top. Stir to recombine before serving. 

Side note: A potato masher works really well on avocados, too. 

Recipe best practices

• Prepare the eggs a day in advance. You can use our Perfect Hard-Boiled Egg recipe (that actually uses steam) for inspiration, if you’d like. Then the next day, peel, slice, and dice them, and you’re set to go! The ice water bath makes peeling the eggs MUCH easier to do!
• Choose avocados that are fresh and on the larger side. This recipe is full of flavor, but that doesn’t mean it’s ideal for overripe avocados. Instead stick with fresh and go for larger ones. This recipe is so delicious you’ll want more to enjoy. If you do have avocados that are overripe but not terrible, throw them into a Single-Serving Chocolate Chia Smoothie instead.
• Start with smaller amounts of seasonings and flavorings, and then add more as desired. The amount you add may depend on how tasty the avocado is (you might need a little more salt for one that isn’t quite at its prime) and whether you’re serving this with other salty foods, in which case you might be able to back off the salt. And while I go for large garlic cloves, you can get away with smaller ones.
• If the salad starts to brown, then give it a good stir. I make it the day of, refrigerate it in an airtight container, and then stir it again to re-blend the ingredients and dissipate the browning that occurs on the top layer (for wont of a better word) of the salad.

More delicious avocado-meets-dairy-free recipes!

If you love creative ways to enjoy avocados, then you have come to the right spot! We LOVE avocados and are just dazzled to share these favorites with you!

• Spicy Avocado Deviled Eggs (where the most common question from friends and family is, “Is it okay if I eat the last one?”)
• Creamy Avocado Garlic Quinoa Bowls
• Avocado Quinoa Salad
• Creamy Avocado Lime Spread
• Single-Serving Chocolate Chia Smoothie
• Creamy Paleo Fudge

Spiriteds, stay well and stay wild. Jump into the fun when the opportunity presents, and always know how glad I am you’re here. 🩷

Creamy Avocado Egg Salad

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Creamy Avocado Egg Salad is a paleo-friendly comfort food recipe that blends the sweet and savory essence of celery seed with the also sweet but slightly nutty flavor of avocado. And for good measure, a little garlic and sea salt are thrown in with onion. {Paleo}

• Prep Time: 25 mins
• Cook Time: 5 mins
• Total Time: 30 mins
• Yield: 3 cups 1x
• Category: Salads and Dressings
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2–3 avocados
• 1/4 teaspoon sea salt
• 1/8 teaspoon celery seed
• 1/8 teaspoon garlic salt
• 1/3 cup red onion, diced
• 1/4 cup green onions, sliced
• 5 eggs, hard-boiled and diced
• 1 tablespoon olive oil, optional
• Cracked black pepper for garnish

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Instructions

1. Peel the avocados and remove the center stone in each. Place the avocados in a mixing bowl and mash them together. Then stir in the sea salt, celery seed, and garlic salt until well combined. Fold in the red and green onion, followed by the chopped egg. Stir until the ingredients are evenly distributed, careful not to over-mix the salad. 
2. Serve immediately or refrigerate in an airtight container for a few hours. Contents will settle and the salad will brown on top. Stir to recombine before serving.

Notes

• Prepare the eggs a day in advance. You can use our Perfect Hard-Boiled Egg recipe (that actually uses steam) for inspiration, if you’d like. Then the next day, peel, slice, and dice them, and you’re set to go! The ice water bath makes peeling the eggs MUCH easier to do!
• Choose avocados that are fresh and on the larger side. This recipe is full of flavor, but that doesn’t mean it’s ideal for overripe avocados. Instead stick with fresh and go for larger ones. This recipe is so delicious you’ll want more to enjoy. If you do have avocados that are overripe but not terrible, throw them into a Single-Serving Chocolate Chia Smoothie instead.
• Start with smaller amounts of seasonings and flavorings, and then add more as desired. The amount you add may depend on how tasty the avocado is (you might need a little more salt for one that isn’t quite at its prime) and whether you’re serving this with other salty foods, in which case you might be able to back off the salt. And while I go for large garlic cloves, you can get away with smaller ones.
• If the salad starts to brown, then give it a good stir. I make it the day of, refrigerate it in an airtight container, and then stir it again to re-blend the ingredients and dissipate the browning that occurs on the top layer (for wont of a better word) of the salad.