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!
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.
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.
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!
Fast 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}
Avocado Deviled Egg Salad {Paleo & Whole30}
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
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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.
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Add the lemon juice and salt and mix well, then add the crumbled bacon, chives or green onion, and sprinkle with smoked paprika.
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Serve with fresh veggies (fresh jicama is shown in my photos) and an extra squeeze of lemon prior to serving. Enjoy!
Nutrition
Egg salad memories for you?
Have you seen The Usual Suspects?
Did you grow up on a 3 sandwich rotation like I did?
meredith @ cookie chrunicles says
May 3, 2016 at 5:37 amI 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!
Michele says
May 3, 2016 at 6:39 amAh 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!
Mel_OUTRUN_CF says
May 3, 2016 at 5:52 amAs 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
Michele says
May 3, 2016 at 6:41 amI 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 😉
SuzLyfe says
May 3, 2016 at 7:03 amI 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
Megan @ Skinny Fitalicious says
May 3, 2016 at 7:09 amThat 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.
Emily @ My healthyish life says
May 3, 2016 at 7:49 amI 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
Rebecca @ Strength and Sunshine says
May 3, 2016 at 7:49 amSandwiches 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 😉
Heather @ Polyglot Jot says
May 3, 2016 at 8:12 amThis looks so good! I always did pb&j chicken salad or ham and cheese.
Amanda @ .running with spoons. says
May 3, 2016 at 9:21 amI’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.
Alyssa @ renaissancerunnergirl says
May 3, 2016 at 10:32 amI 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!
Taylor says
May 3, 2016 at 12:28 pmMy 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.).
Gabrielle@runcooklaugh.com says
May 3, 2016 at 2:54 pmDidn’t eat egg salad much growing up. Your recipe looks great! Unusual subjects is a great movie.
Michele @ Paleorunningmomma says
May 3, 2016 at 9:24 pmThanks!
Caroline says
May 3, 2016 at 3:38 pmEgg 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!
Michele @ Paleorunningmomma says
May 3, 2016 at 9:23 pmOoh that sounds really good. i’d love to try it!
Kristy @ Southern In Law says
May 3, 2016 at 7:27 pmOh, 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!
Michele @ Paleorunningmomma says
May 3, 2016 at 9:22 pmI 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!
Keith @ How's it Lookin? says
May 4, 2016 at 2:41 pmLooks great. With bacon sounds tasty, thanks a lot
Michele says
May 4, 2016 at 8:28 pmOf course! Hope you like it 🙂
Jill Conyers says
May 4, 2016 at 5:53 pmI want to make this. Mind if I skip the bacon. I’m sure it will still be delicious.
Michele says
May 4, 2016 at 8:27 pmLol of course! Still yummy without 🙂
Lindsay Cotter says
May 4, 2016 at 8:58 pmI love egg salad and especially your recipe!! I could eat this for lunch every day! lol
Laura Connors says
February 6, 2017 at 5:10 pmDoes this keep in the fridge or do you have to eat at one time?
Michele says
February 7, 2017 at 10:35 amThe 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 🙂
Adil Shezad says
February 22, 2017 at 6:28 amExcellent, 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?
Michele says
February 22, 2017 at 9:51 amI 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.
Leanne says
March 14, 2017 at 4:51 pmOn 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.
Michele says
March 14, 2017 at 6:32 pmSo glad you liked it!
Kristin says
January 2, 2018 at 3:56 pmWow! 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!
Michele says
January 3, 2018 at 5:08 pmSo happy you guys loved it!