Avocado Egg Salad Toast: Dairy-Free Recipe Without Mayonnaise

This avocado egg salad toast has been on repeat in our kitchen lately. It’s creamy, fresh, and packed with protein—without the need for mayo! For a quick lunch or a satisfying snack, this one never disappoints.

As most of you know, I’ve done several rounds of Whole30 over the past two years.

If you’re not familiar, it’s a 30-day reset that focuses on whole foods while cutting out sugar, alcohol, grains, legumes, and dairy. It’s really helped me figure out what foods work best for my body and gives me a jump-start to getting back on track, especially after a holiday season.

During the journey, I’ve come up with this super simple avocado egg salad toast recipe that I’m obsessed with. Creamy avocado takes the place of mayonnaise, and you’d never know the difference. This recipe is very versatile so I forgo the toast during Whole30 and eat the salad on a lettuce wrap or a bed of lettuce instead.

It’s become part of my weekly rotation this spring, along with this peanut butter and honey dip and this cowboy caviar that I can’t get enough of.

I love egg dishes and this a great one because it doesn’t call for mayo if you’re trying to eat dairy-free.

Don’t get me wrong, I love mayo (try my deviled eggs) but I also love having a healthier option that’s equally as yummy!

Ingredients and Substitutions

• Ripe Avocado – Full of those healthy fats. Make sure they are ripe — squeeze, and it should give slightly without being mushy. 
• Eggs – I typically use 2 hard-boiled eggs to 1 avocado, but for more protein, feel free to bump it up to 3 eggs. 
• Salt & Pepper – I prefer sea salt as it has natural minerals. White or black pepper is fine, whatever you prefer.
• Garlic – Gives a bit more depth to the spread. Omit if you’re not a fan. Sub the minced garlic with garlic powder if you like — it’s a little less sharp. 
• Lemon Juice – Balances the richness of your avocado egg salad toast and stops it from browning. Lime juice is fine in a pinch. 
• Toast – I love sprouted wheat bread, but use any bread of your choice. If you’re gluten-free, just skip the bread and serve in lettuce wraps. 
• Radishes – To finish things off with a bit of crunch and color. You could also use cucumber slices or even a bit of red onion.  
• Seasoning Mix – I like to top my dairy-free egg salad with fresh radishes and this special bagel seasoning. Crushed red pepper or paprika are also great toppings.

How To Make Avocado Egg Salad Toast

1. Mash It Up. Chop up the boiled eggs and avocado and mash them together in a large bowl. I like a bit of texture so I leave them quite chunky, but you can use a potato masher if you want it extra creamy!
2. Mix In The Flavor. Stir in the minced garlic, a pinch of sea salt, and a squeeze of fresh lemon juice. Add the salt and lemon a little at a time to see how much you prefer — you can always add more.
3. Toast the Bread. I like mine golden and crisp. I usually use my broiler for this, but if you’ve got a toaster oven, even better!
4. Assemble and Top It Off. Now slather the creamy avocado egg salad on top of your favorite toast. I like to finish it off with some thinly sliced radishes and bagel seasoning. Easy peasy!
5. Dig in! That’s it! Your dairy-free egg salad is ready. I like to serve mine with a small side salad or some berries on this white platter.

Helpful Tools

• Potato Masher – If you want your dairy-free egg salad to be extra creamy, try using a potato masher. A fork is fine if you like a chunkier texture. 
• Citrus Juicer – Fresh lemon juice is a must in this recipe and this makes squeezing quick and easy.
• Cutting Board Set – I love these cutting boards. I’ve been using them a while and they’re the main ones I use now.

How To Store This Dairy-Free Egg Salad

I love to meal prep, but this avocado egg salad toast recipe is better when made fresh. Avocado browns so quickly, even with the lemon juice!

If you do need to store it for a day or two, keep it in an airtight container in the fridge.

I get the best results using a container with some plastic wrap. Press the plastic wrap down so it’s touching the surface of the egg and avocado mix. Less air means less browning! Just scrape any brown off the top of the salad and enjoy. It doesn’t change the taste!

Avocado Egg Salad Toast

This avocado egg salad toast is creamy, fresh, and packed with protein — without the need for mayo! Great for a quick lunch or a satisfying snack.

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Ingredients

  

• 1 ripe avocado soft, not mushy
• 2 eggs hard boiled
• ¼ tsp sea salt
• 1 tsp minced garlic or garlic powder
• Juice of ½ lemon or to taste
• Radishes and bagel seasoning for garnish
• Toast of your choice

Instructions

 

• Chop the boiled eggs and avocado, then lightly mash them in a large bowl with a fork.
• Stir in the minced garlic, a pinch of sea salt, and a squeeze of fresh lemon juice.
• Toast the bread until golden and crisp. Use a broiler or toaster oven for best results.
• Spread the avocado egg salad over the toasted bread. Top with thinly sliced radishes and a sprinkle of bagel seasoning.
• Serve immediately and enjoy!

Notes

• Mash for Creaminess: Use a potato masher to mash the eggs and avocado mixture for a smoother, creamier texture.
• Adjust Seasoning: Add the salt and lemon juice gradually, tasting as you go to find the perfect balance.
• Serving Suggestions: Pair with a side salad or fresh berries for a complete meal.

Keyword avocado egg salad toast, avocado toast, dairy-free egg salad

So what do you think? Dairy-free avocado egg salad?!?! Would you give it a try? I’d love to hear if you come up with any fun variations!

Cheers!