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Mayo Free Egg Salad

When the temperatures warm up I find myself moving towards recipes that are quick and simple but delicious. In the spring and summer we tend to want to be outdoors more and on the go, so this recipe is perfect for whipping up quickly! You could even prepare the avocado mayo in advance and keep some in your refrigerator to use ahead of time.  

Course lunch
Cuisine Vegetarian
Keyword easy recipe, Egg Salad, healthy, Lunch, Mayo Free, pasture rasied
Prep Time 15 minutes
Servings 4


  • 1/2 avocado
  • 1/4 cup grassfed organic plain yogurt
  • 1/2 lemon juiced
  • 1/2 tsp garlic salt
  • 1/8 tsp cayenne pepper
  • 4 eggs hard boiled and peeled
  • 2-3 green onions diced
  • 2 celery stalks diced
  • 4 tbsp parsley roughly chopped
  • 1/2 lemon juiced
  • 1 tsp salt
  • 1 tsp pepper


  1. Add avocado, yogurt, lemon, garlic salt, and cayenne pepper into a blender cup and blend until smooth. Place in the refrigerator to chill while making the rest of the recipe. 

  2. Cut the eggs into quarters and then slice them into bite sized pieces, depending on how chunky you like your egg salad.

  3. Place eggs, celery, green onion, parsley, lemon, salt, and pepper into a bowl and toss together.

  4. Add avocado mayo to the egg mixture and mix until evenly coated.

  5. Serve on your favorite toast, bread, or in lettuce cups.

  6. Top with paprika and shaved parmesan curls.