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5.03.16

Deviled Avocado Egg Salad {Paleo & Whole30}

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Savory, healthy and simple egg salad with no mayo that’s Paleo and Whole30 friendly!  This Deviled Avocado Egg Salad is smoky, creamy, and perfect for easy lunches, picnics, barbecue season.  Dairy free, soy free, clean eating egg salad perfection! 

deviled Avocado egg salad with bacon, chives, and no mayo! Paleo and Whole30 friendly

This is not-cho-momma’s egg salad!  I mean, unless you are one of my 3 children, it’s not.  Nope, it’s the Paleo Running Momma’s Deviled Avocado Egg Salad (snort) and it’s fabulously healthy, EASY and insanely delicious.  It’s addicting, really.  The bacon doesn’t hurt – just saying!

If you’re thinking that I’m a bacon whore right now, 1.) you are correct and 2.) thank you for checking out my recipes.

deviled avocado egg salad - no mayo, paleo, whole30

To be totally honest, I am a fan of traditional egg salad, even in all of its jarred mayonnaise glory.  I grew up on 3 rotating sandwiches – traditional egg salad, tuna salad, and PB & J, thanks to a mom who banned deli meats due to nitrates and would not give me cheese due to my lactose intolerance.

I recently informed my family that in fact many cheeses do not even CONTAIN LACTOSE and it was really a lightbulb moment in our lifelong cheese fearing existence.  We thought it was the cheese, but maybe really it was the bread running off like Keyser Soze in The Usual Suspects (best movie ending, ever, by the way!)

Um, but what was I talking about?  Avocado egg salad and bacon whoring, thanks for the reminder.  Besides my childhood, the other thing egg salad reminds me of is my first pregnancy, when oddly, my morning sickness dictated that I eat ONLY savory foods, period.  Too bad I wasn’t Paleo back then, because it just would’ve made a lot more sense.  Instead, I ate egg salad on bagels and grilled cheese sandwiches with bacon for breakfast, lunch, dinner, and mustard covered pretzels with pickles for dessert.

deviled avocado egg salad that's mayo free with bacon and chives. Paleo, whole30 friendly and soy free

I’ve told Diana about my wacky diet while pregnant with her, and she felt strongly that it made perfect sense – these are all the foods she likes anyway.  As it turns out, my pregnancy cravings with each child coincidentally resemble each of their favorite foods now that they’re well past the womb stage.   But which came first?  Their preferences or my cravings?  Interesting stuff if you ask me!

Deviled Avocado egg salad that's paleo and whole30 friendly plus mayo freeFast forward to the present day, or really last week when I made this egg salad.  I’m totally not pregnant (NEVER AGAIN!) but I was craving it like old times – except without mayo!  Sure, I love my homemade mayo but dang, there is such a thing as overkill and I wanted to go in a new direction.

This is seriously the easiest stuff to make on the planet, as long as you are skilled at peeling hard-boiled eggs, or have someone to do it for you.  Just 5 ingredients and a dash of spices for that smoky deviled flavor, and you have a healthy Paleo & Whole30 friendly mayo-free avocado egg salad that DOES contain bacon and WILL rock your world, baby.  Bring it to your next family barbecue and watch people fall in love with egg salad all over again.  Or for the first time – this recipe is egg-salad-virgin-friendly I believe.  Enjoy!

Deviled Avocado Egg Salad {Paleo & Whole30}

deviled avocado egg salad - paleo & whole30 with no mayo!

Avocado Deviled Egg Salad {Paleo & Whole30}

An easy, healthy, and incredibly addicting avocado deviled egg salad that's a perfect easy lunch idea or dish for a crowd! Mayo free, Paleo and Whole30 friendly, soy free.
Author: Michele Rosen
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Lunch/Dinner
Cuisine: Paleo &amp, Whole30
Servings: 4 servings
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4.67 from 6 votes

Ingredients

  • 5 hard boiled eggs peeled
  • 1 med-large ripe avocado
  • 4 slices nitrate free sugar free bacon cooked until crisp and crumbled
  • 2-3 tbsp chopped fresh chives or thinly sliced green onion
  • 1 and 1/2 tbsp fresh squeezed lemon juice or lime if you prefer plus an extra squeeze before serving
  • 1/2 tsp fine grain sea salt
  • generous dash smoked paprika
  • veggies to serve with

Instructions

  1. Chop your hard boiled eggs and put them In a large bowl. Cut open your avocado and discard the pit, then add the ripe avocado to the bowl. Mash the avocado and mix well with the chopped eggs.
  2. Add the lemon juice and salt and mix well, then add the crumbled bacon, chives or green onion, and sprinkle with smoked paprika.
  3. Serve with fresh veggies (fresh jicama is shown in my photos) and an extra squeeze of lemon prior to serving. Enjoy!

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Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Deviled Avocado Egg Salad with Chives and Bacon - No Mayo! Creamy and healthy egg salad with bacon and chives

Mayo-free #paleo and #whole30 friendly Avocado Deviled Egg Salad #fitfluential

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Egg salad memories for you?

Have you seen The Usual Suspects?

Did you grow up on a 3 sandwich rotation like I did?

 

 

 

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. meredith @ cookie chrunicles says

    May 3, 2016 at 5:37 am

    I don’t want to say my egg salad memories since I despise egg and don’t want to say that when you just made egg salad lol. my pregnancy cravings WERE ALL SAVORY! it was so weird for me! I just assumed it was because I was having a boy and boys usually like the savory stuff over sweets. It really was the weirdest thing for me to not want dessert or chocolate or yogurt!

    Reply
    • Michele says

      May 3, 2016 at 6:39 am

      Ah yes I remember you sharing your egg salad aversion lol! My savory cravings were seriously hardcore during my first, a time when before getting pregnant I ate all sweets. It was totally strange!

      Reply
  2. Mel_OUTRUN_CF says

    May 3, 2016 at 5:52 am

    As a kid, I would not touch an egg with a stick haha I was always a texture little girl and hard boiled eggs were on top of my list of disgusting food! My mom knew nothing about nitrate (and she hated fish) so my sandwich rotation was ham deli, turkey deli, etc. with cheese slices and mayo of couse! I was craving burgers all the time during my pregnancy and my son loves burgers!! Quite interesting

    Reply
    • Michele says

      May 3, 2016 at 6:41 am

      I would’ve been so jealous of your sandwiches! I used to look around at all the bologna sandwiches with cheese and feel sorry for myself lol! Maybe that’s why I put bacon in everything now 😉

      Reply
  3. SuzLyfe says

    May 3, 2016 at 7:03 am

    I looooved mayo as a kid. Now, I like miracle whip, because I am so basic. Or aioli. I didn’t really have egg salad growing up. We were more of a potato salad family. I like egg salad though. But light on the yolkage. Question: why dip with veggies (though I think that a bell pepper woudl be eggcellent (see what I did there) with this). Why not dip with MORE BACON

    Reply
  4. Megan @ Skinny Fitalicious says

    May 3, 2016 at 7:09 am

    That is a crazy pregnancy diet! My Mom used to make egg and tuna salads growing up and I can still remember the smell of mayo which I cannot stand. It seriously makes me stomach turn inside out. I haven’t been able to bring myself to eat even mayo less salads to this day.

    Reply
  5. Emily @ My healthyish life says

    May 3, 2016 at 7:49 am

    I grew up eating PB + Fluff sandwiches for probably 2/3 of my childhood. I was obsessed! Egg salad wasn’t something I liked until recently actually. Funny what you said about pregnancy foods- everything my mom ate I absolutely hate now. All mushy foods like yogurt, mashed potatoes and, of course, gluten-filled stuff haha

    Reply
  6. Rebecca @ Strength and Sunshine says

    May 3, 2016 at 7:49 am

    Sandwiches were either PBJ (DUH!!), tuna, or deli stuff (roast beef and cheese or turkey and cheese (american!!!).
    But you know…I am a big fan of the CHICKpea salad now adays 😉

    Reply
  7. Heather @ Polyglot Jot says

    May 3, 2016 at 8:12 am

    This looks so good! I always did pb&j chicken salad or ham and cheese.

    Reply
  8. Amanda @ .running with spoons. says

    May 3, 2016 at 9:21 am

    I’m trying to think of what kind of sandwiches I ate as a kid, but I honestly don’t remember. Definitely not PBJ. Not tuna. Not egg salad… 😆 I have no idea. I do remember loving bread with honey, though. I was a basic and picky kid.

    Reply
  9. Alyssa @ renaissancerunnergirl says

    May 3, 2016 at 10:32 am

    I love egg salad, I think the best ones I’ve had are one that had chives and celery in it, and another at Alice’s Tea Cup in NYC that is infused with Earl Grey which sounds strange but tastes amazing!

    Reply
  10. Taylor says

    May 3, 2016 at 12:28 pm

    My grandma used to make egg salad often. I love anything with avocado. I make tuna salad with mashed avocado in place of the mayonnaise ( I can’t stand it.).

    Reply
  11. Gabrielle@runcooklaugh.com says

    May 3, 2016 at 2:54 pm

    Didn’t eat egg salad much growing up. Your recipe looks great! Unusual subjects is a great movie.

    Reply
    • Michele @ Paleorunningmomma says

      May 3, 2016 at 9:24 pm

      Thanks!

      Reply
  12. Caroline says

    May 3, 2016 at 3:38 pm

    Egg salad was one of my favorites growing up. I actually still really like it. My favorite type that I get now comes from a nearby restaurant/coffee shop that has bacon bits and horseradish mixed in and it’s amazing! But when you add avocado to anything it’s a game changer! Can’t wait to try this out!

    Reply
    • Michele @ Paleorunningmomma says

      May 3, 2016 at 9:23 pm

      Ooh that sounds really good. i’d love to try it!

      Reply
  13. Kristy @ Southern In Law says

    May 3, 2016 at 7:27 pm

    Oh, this looks so good! I was a fussy kid who didn’t eat sandwiches… or anything for lunch at school really. My poor Mum always felt like she was under-feeding me as I’d go to school with a plain bread roll (the only thing she could convince me to eat) and a bunch of things that I wouldn’t touch, however, she’d be sure to make me food when I got home to make sure I was eating.

    I think it was soggy sandwiches that turned me off lunch! 😛 Now I’m always packing lunch so I don’t know what my problem was!

    Reply
    • Michele @ Paleorunningmomma says

      May 3, 2016 at 9:22 pm

      I feel your moms pain because I hate seeing my kids come home with half their lunch uneaten! It’s so hard to find things to pack that are nut free that they will actually eat and doesn’t need refrigeration or require me to cook in the morning, lol!

      Reply
  14. Keith @ How's it Lookin? says

    May 4, 2016 at 2:41 pm

    Looks great. With bacon sounds tasty, thanks a lot

    Reply
    • Michele says

      May 4, 2016 at 8:28 pm

      Of course! Hope you like it 🙂

      Reply
  15. Jill Conyers says

    May 4, 2016 at 5:53 pm

    I want to make this. Mind if I skip the bacon. I’m sure it will still be delicious.

    Reply
    • Michele says

      May 4, 2016 at 8:27 pm

      Lol of course! Still yummy without 🙂

      Reply
  16. Lindsay Cotter says

    May 4, 2016 at 8:58 pm

    I love egg salad and especially your recipe!! I could eat this for lunch every day! lol

    Reply
  17. Laura Connors says

    February 6, 2017 at 5:10 pm

    Does this keep in the fridge or do you have to eat at one time?

    Reply
    • Michele says

      February 7, 2017 at 10:35 am

      The color of the avocado will turn a bit brown, but, if you don’t mind that part you can totally keep it in the fridge once made. To avoid the brown, simply mix all ingredients together except for the avocado, store in the fridge, and then mix the ripe avocado in when ready to eat 🙂

      Reply
  18. Adil Shezad says

    February 22, 2017 at 6:28 am

    5 stars
    Excellent, easy and tasty egg salad recipes. The best part is you can eat without counting calories. Can I freeze it for few days or the taste will change?

    Reply
    • Michele says

      February 22, 2017 at 9:51 am

      I wouldn’t freeze this with the avocado, however you can make it ahead of time without the avocado and mash it in when ready to serve.

      Reply
  19. Leanne says

    March 14, 2017 at 4:51 pm

    5 stars
    On a bed of fresh spinach this is just awesome!

    I used half sea salt and half applewood smoked sea salt in place of all sea salt.
    My bacon was an applewood smoked bacon.

    Mine stayed for about 12 hours in the fridge with out turning brown – yummy ready made breakfast.

    Reply
    • Michele says

      March 14, 2017 at 6:32 pm

      So glad you liked it!

      Reply
  20. Kristin says

    January 2, 2018 at 3:56 pm

    5 stars
    Wow! This is incredible! I made it for my Mother and Sister just now and we all absolutely love it! Definitely saving this to my recipe book! Thanks for the great recipe!

    Reply
    • Michele says

      January 3, 2018 at 5:08 pm

      So happy you guys loved it!

      Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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