Egg White and Avocado Salad Recipe with Lemon-Dill Dressing

This Egg White and Avocado Salad is one of my favorite easy go-to lunches because it’s healthy, full of flavor and has ZERO added mayo!

Here’s a fresh take on a classic: a creamy, flavorful egg white and avocado salad that replaces mayonnaise with mashed avocado, Greek yogurt and Dijon mustard. It’s one of my favorite quick lunches—light, satisfying and simple to prepare. I’ve updated an old family favorite into a cleaner, lower-calorie version without sacrificing texture or taste. There’s even a little bacon for crunch and savory balance.

Why this version works

Traditional egg salad often relies heavily on mayonnaise, which can make it dense and calorie-rich. By using only hard-boiled egg whites and swapping mayo for a blend of avocado, plain Greek yogurt and Dijon mustard, this recipe stays creamy while trimming fat and calories. The avocado delivers most of the healthy fat and gives the salad a rich mouthfeel, while the Greek yogurt adds tang and a touch of protein. Dijon mustard and lemon juice brighten the flavor, and celery and green onions add fresh crunch. A small amount of chopped uncured turkey bacon provides a smoky contrast that rounds out the dish.

Egg White and Avocado Salad

This Egg White and Avocado Salad is one of my favorite easy go-to lunches because it’s healthy, full of flavor and has ZERO added mayo!

Ingredients

• 10 hard boiled egg whites, diced
• 1 avocado, mashed
• 1 Tbsp Dijon mustard
• 1 Tbsp plain Greek yogurt
• 2 tsp fresh lemon juice
• 1/3 cup green onions, chopped
• 1/2 cup celery, diced
• 1/2 tsp paprika
• 1/4 tsp pepper
• Pinch of salt
• 2 slices uncured turkey bacon, chopped (optional)

Instructions

1. In a large bowl, mash the avocado until smooth. Stir in the Dijon mustard, plain Greek yogurt and lemon juice until well combined and creamy.
2. Add the chopped green onions, diced celery, paprika, pinch of salt and pepper. Mix to combine and set aside briefly so the flavors meld.
3. Chop the egg whites and discard the yolks. Fold the diced egg whites into the avocado mixture until everything is evenly coated.
4. Stir in the chopped uncured turkey bacon if using. Serve the salad on whole wheat bread with fresh arugula for an open-faced sandwich, or enjoy it on its own, in a wrap, or over a large salad.

Serving suggestions

This salad is versatile. Try it served on toasted whole wheat bread with arugula for an open-faced sandwich, wrapped in a tortilla for an on-the-go lunch, spooned over mixed greens for a light salad, or simply eaten on its own. Adjust the seasoning to taste—add extra lemon for brightness, more Dijon for a spicier kick, or a dash of hot sauce if you like heat.

Storage and make-ahead tips

This egg white and avocado salad will keep for about three days refrigerated. To minimize browning of the mashed avocado, press plastic wrap directly onto the surface before sealing the container; the lemon juice included in the recipe also helps slow discoloration. For best texture and freshness, store in an airtight container and consume within 48–72 hours.

Notes and variations

• If you prefer a richer version, replace the Greek yogurt with a small amount of mayonnaise, or use half Greek yogurt and half mayonnaise.
• For added crunch, stir in chopped pickles, roasted red pepper, or diced bell pepper.
• Swap uncured turkey bacon for crispy cooked turkey or regular bacon, or omit the bacon to keep the recipe lighter and vegetarian.
• To make this dairy-free, substitute dairy-free yogurt or omit the yogurt and increase lemon juice and Dijon slightly for balance.

Nutrition

Give this lighter, creamy egg white and avocado salad a try for your next lunch prep. It’s easy to make, keeps well, and delivers a satisfying balance of textures and flavors without relying on mayonnaise. Let me know how you like it and what variations you try!