Avocado Egg Salad – Skinnytaste

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This avocado egg salad uses half the egg yolks and adds lots of healthy fats from avocado. An easy healthy, high protein lunch!

Avocado Egg Salad

The avocado makes this egg salad extra creamy without using a lot of mayo. It’s a delicious protein-packed lunch that’s low in carbs and calories. Serve it on toast, in a wrap or lettuce wrap. More quick and easy egg salads I love to make are this classic Egg Salad and this high fiber Chickpea Egg Salad.

Why This Works

  • Creamy – mashed creamy avocado is the perfect healthy swap for mayo that tastes good and has a smooth texture.
  • Healthy Egg Salad – avocados are high in fiber and healthy fats.
  • Easy high Protein Lunch – if you want a healthy, high protein lunch that doesn’t require heating up, this is a great option.
  • Fits many dietary restrictions – from keto, low-carb diets, gluten-free, weight watchers, macros and more!
Avocado Egg Salad ingredients

Avocado Egg Salad Ingredients

  • Eggs: You’ll need to hard boil 8 eggs, but you’ll only be using 4 yolks. Save the remaining four yolks for another dish. You can also use 6 whole eggs if you don’t want to have leftover yolks.
  • Avocado: Cut one medium avocado into half-inch pieces.
  • Mayo: Use one tablespoon of light mayonnaise.
  • Yogurt: Stir in a tablespoon of fat-free plain yogurt. Greek yogurt would work too.
  • Chives: Finely chop fresh chives.
  • Vinegar: Red wine vinegar adds some acidity.
  • Salt and Pepper for seasoning.

How to Make Avocado Egg Salad

  1. In a bowl combine all the egg yolks with the avocado, mayo, yogurt, chives, vinegar, salt, and pepper.
  2. Mash everything with a fork, stir in the egg whites, and adjust the salt as needed.
Avocado Egg Salad

Serving Suggestions

  • Wraps: You can use any kind of wrap or tortilla for this egg salad.
  • Low Carb: If you’re on a gluten-free diet or looking to reduce calories or carbs, this healthy avocado egg salad is wonderful in a lettuce wrap using iceberg lettuce leaves for crunch or hollowed-out tomato.
  • Green Salad: Serve the eggs over mixed greens and drizzle some extra vinegar over it.
  • Avocado Egg Salad Sandwich: Sandwich the egg mixture between two pieces of your favorite whole-grain bread. Add bacon, lettuce, and tomatoes for a spin on a BLTA. Or make an open-faced sandwich serving it on sourdough bread toast.
  • Snack: Serve this dish on crackers or mini bell peppers.
  • Breakfast: This avocado egg salad recipe even works for breakfast if served on toast.
Avocado Egg Salad Toast

Need tips on making perfect hard boiled eggs?

Check out these simple instructions for my foolproof stove top method for making perfect hard boiled eggs every time. If you have an electric pressure cooker, try my Instant Pot Hard Boiled Egg Recipe which peels so easy.

How to Store

When I make this avocado egg salad, I usually plan on eating it the day of so it’s freshest and the avocados don’t brown. However, leftovers last about 2 days in the refrigerator stored in an airtight container. The avocado may turn a little brown, but it’ll still be safe to eat. You may want to stir in some lemon juice and press a layer of plastic wrap on the salad before covering it with the lid to prevent it from browning.

Variations:

  • Protein: Add diced chicken for extra protein. Or if you dislike eggs, swap them for chicken.
  • Vinegar: Swap red wine vinegar for apple cider vinegar or lemon juice.
  • Creaminess: If you don’t like cooking with mayonnaise, substitute more yogurt.
  • Fresh Herbs: Sub fresh dill, green onions or parsley for chives.
  • Mustard: Mix in some Dijon for a little tang.
  • Onions: Add red onions or scallions.
  • Latin-Inspired: Switch up the flavors by replacing the vinegar and chives with lime juice and cilantro.
  • Whole30 Egg Salad: Omit the yogurt and use all Whole30-compliant mayo.
Avocado Egg Salad

More Egg Salad Recipes:

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Prep: 15 minutes

Cook: 0 minutes

Total: 15 minutes

Yield: 6 servings

Serving Size: 1 /2 cup egg salad

  • Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper in a medium bowl.

  • Mash with a fork.

  • Combine with egg whites and adjust salt as needed.

Last Step:

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Serving: 1 /2 cup egg salad, Calories: 155 kcal, Carbohydrates: 4.5 g, Protein: 9 g, Fat: 12 g, Saturated Fat: 2.3 g, Cholesterol: 148 mg, Sodium: 132 mg, Fiber: 3 g, Sugar: 0.5 g

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