The Avocado Egg Salad Recipe is a delicious twist on the classic egg salad, made with hard boiled eggs, avocado, Greek yogurt, veggies, and fresh herbs. You won’t miss your boring old egg salad recipe after trying this!
The best avocado egg salad
One of my favorite recipes is this Avocado Tuna Salad — and with good reason! It’s easy, uses simple ingredients, and will help you get lunch on the table in less than 10 minutes.
And after all these years, I realized it was time to share my Avocado Egg Salad recipe. It’s just as simple and easy, and packed with wholesome ingredients. It’s also a favorite with those who don’t like mayonnaise!
I usually like to use a combination of Greek yogurt and creamy avocado instead of mayo because it gives the best texture with all of the avocado’s beneficial fats. Honestly, this is the best healthy avocado egg salad, but it doesn’t skimp on the flavor!
Ingredients in Avocado Egg Salad
- avocado – Be sure to reach for ripe avocados. You remove the skin and scoop out the flesh before mashing it with the back of a fork.
- eggs – See instructions below for hard-boiling your eggs.
- Greek yogurt – If you don’t eat dairy products, you can use a non-dairy yogurt instead of Greek yogurt. You could also omit and just use another ripe avocado.
- Green Onions – These add a nice texture and flavor to your egg salad. You can use red onions instead of green ones.
- celery – to crunch!
- Fresh dill – If you don’t like dill, you can replace it with chives or fresh parsley.
- lemon – squeeze a fresh lemon if possible! This will help keep the avocado egg salad from browning, but also adds a nice flavor to the recipe.
- Dijon mustard – Spicy mustard goes perfectly with egg salad. If desired, you can replace it with another mustard.
- sea salt + black pepper – Add more or less depending on your taste. Feel free to cut back on salt if you’re concerned about sodium levels.
Hard boil eggs
There are several ways you can go about hard-boiling your eggs. I prefer the Instant Pot, but the stove top method works great too!
stovetop: In a large saucepan, bring water to a boil over high heat. You should have enough water to cover the eggs by about an inch. Turn the heat down to low and use a ladle to carefully lower your eggs into the saucepan. Turn the heat back up to high. Boil eggs for hard-boiled 12 minutes. Remove eggs immediately and place in a large bowl of cold water and ice (ice bath) for 5-10 minutes. Remove the eggs from the ice bath and peel them to remove the hard outer shell.
Instant pot: Place the steamer basket in your Instant Pot and place the eggs on top. Pour 1 cup of water. Secure the lid and pressure cook on high for 5 minutes to become hard-boiled. Rapidly released vapor. Remove eggs immediately and place in a large bowl of cold water and ice (ice bath) for 5-10 minutes. Remove the eggs from the ice bath and peel them to remove the hard outer shell.
How to make Avocado Egg Salad
STEP 1: MASHING THE AVOCADO
Place your avocado in a large bowl and mash with the back of a spoon until mostly smooth (feel free to leave more chunks if you prefer).
STEP 2: STIR IN ALL INGREDIENTS
Using a wooden spoon, stir in the hard-boiled eggs, Greek yogurt, green onions, celery, and fresh dill. Mix to combine. Crush the eggs with the back of a fork, if you like. Season to taste with lemon juice, Dijon mustard and salt and pepper. Surcharge!
Serve egg salad
The sky really is the limit when it comes to serving up Avocado Egg Salad. From sandwiches to salad wraps or just plain, let your creativity run free when serving! Here are a few ideas
- On bread – Serve this avocado egg salad recipe on toast. Feel free to use gluten free bread if you are gluten free.
- In the wrap – You can use a classic sandwich wrap of a low carb option
- In a lettuce wrap – If you’re paleo or reducing your carbs, lettuce wraps are always a good idea!
- On crackers – If you’re in a pinch or don’t have fresh bread or wraps on hand, serve it on crackers
- On a salad – Add a bed to your favorite veggies.
How to save
This avocado egg salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
note: It will probably turn brown in the refrigerator. It’s not perfect, but one way to prevent some browning is to place a piece of plastic wrap directly over the egg salad before sealing the top. Preventing oxidation is key to keeping your avocados green.
More lunch salad recipes
Avocado Egg Salad
This Avocado Egg Salad recipe is a delicious twist on the classic egg salad, made with hard boiled eggs, avocado, Greek yogurt, veggies, and fresh herbs. You won’t miss your boring old egg salad recipe after trying this!
- Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 20 minutes
- Yield: 6 portions 1X
- Category: Lunch
- Method: Mix
- Diet: Gluten free
- 1 large ripe avocado, cored and peeled (or 2 small)
- 6 hard boiled eggs, peeled and chopped
- 1/2 cup plain Greek yogurt
- 3 green onions, chopped
- 2 celery ribs, chopped
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 1/2 tsp Dijon mustard
- Salt and pepper, taste good
- Place your avocado in a large bowl and mash with the back of a spoon until mostly smooth (feel free to leave more chunks if you prefer).
- Using a spoon, stir in hard-boiled eggs, Greek yogurt, green onions, celery, and fresh dill. Mix to combine. Crush the eggs with the back of a fork, if you like.
- Season to taste with lemon juice, Dijon mustard and salt and pepper.
- Serve on bread, salad, crackers or whatever. See storage instructions above.
Keywords: Avocado Egg Salad, Egg Avocado Salad
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