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Tangy avocado dill egg salad that is dairy free, that’s right no mayo! Just avocados,
eggs, herbs, celery, lemon juice and salt & pepper. Whole30 approved, super tasty, nutritious and easy to make.

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snacks
Servings: 4
Author: the communal feast


  • 4 avocados
  • 8 eggs
  • 2 celery stalks diced small
  • Handful of fresh dill chopped
  • Handful of fresh parsley chopped
  • 1 tbsp dill pickle relish
  • Handful of green onion chopped
  • Juices of 1 lemon
  • Salt and pepper to taste
  • Garnish
  • Everything bagel seasoning
  • Fresh cracked pepper
  • Extra dill and green onions


To make the hard boil the eggs:

  • 1 Add eggs to a sauce pot, cover with water and bring to a boil. Cook for about 12 minutes, turn heat off and let rest off the hot burner for 2 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.

Assemble the egg salad:

  • 2. Mash the avocados in a bowl with the back of a spoon or fork until mostly smooth. Add the eggs to the avocados, stir to combine, add the fresh chopped herbs, celery, relish, green onion, lemon juice, salt & pepper. Mix everything together.
  • 3. Garnish with extra chopped dill, fresh cracked
    pepper, everything bagel seasoning and green onions.  
  • 4. Serve immediately at room temperature, or chill and
    serve cold on its own or on your favorite bread.