Avocado Egg Salad

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Avocado Egg Salad is the BEST egg salad recipe, you will love the avocado addition. Use your hard boiled eggs to make this delicious egg salad recipe!

Avocado Egg Salad Recipe

Healthy Egg Salad Recipe

Have you dyed your Easter eggs yet? We are going to attempt to do a few with the boys. It might be one giant mess, but we will try to keep things under control. Josh loves dying eggs!

I know we are going to be stuck with lots of leftover hard boiled Easter eggs because when Josh dyes eggs, he goes all out. I am ok with having leftover hard boiled eggs because that means I get to make the BEST egg salad recipe, Avocado Egg Salad. Adding creamy avocado changes everything. Avocados really do make everything better!

Hard Boiled Egg for Avocado Egg Salad

Use Up Leftover Hard Boiled Easter Eggs

Avocado Egg Salad is the perfect post Easter recipe because I know you are all going to have a fridge full of hard boiled eggs and the sooner you get rid of them the better. You don’t want your fridge to stink, do you? 🙂

You can use your leftover hard boiled eggs to make an easy, delicious, and healthy egg salad. You can eat this avocado egg salad for breakfast, lunch, dinner, or for a snack! Kids and adults love this easy egg salad!

Easy Avocado Egg Salad Recipe in bowl

Easy Egg Salad

  • To make egg salad, you do need hard boiled eggs. We love making our eggs in our Instant Pot. They turn out perfect EVERY time. If you don’t have an Instant Pot, you can hard boil the eggs on the stove.
  • Once you have your hard boiled eggs, you can whip up this easy Avocado Egg Salad in a matter of minutes.
  • I use two hard boiled eggs and two hard boiled egg whites. I like using a mix to keep the egg salad on the lighter side. If you want to use all hard boiled eggs, you can do that too.
  • Make sure you use a ripe avocado so it will mash right into the egg salad. The avocado is a game changer and makes the egg salad EXTRA creamy!
  • Instead of using mayonnaise, I use plain Greek yogurt to make this healthy egg salad recipe. I promise you won’t miss the mayo. This egg salad without mayo is my favorite. I love the extra boost of protein the Greek yogurt adds.
  • For extra flavor, I also add in green onion, fresh lemon juice, and Dijon mustard.

Avocado Egg Salad Sandwich

I like to spread the Avocado Egg Salad on to two slices of whole wheat bread. I add fresh spinach leaves and voila-perfect sandwich! Is it lunch time yet? Because I am kind of craving an Avocado Egg Salad Sandwich now. Mmmm! Who knew hard boiled eggs could turn into something so tasty? Avocados for the win!

You can also serve Avocado Egg Salad with crackers, cut up veggies, eat it in a wrap, or add it to a bed of greens! It’s also great on toast in the morning. Protein, healthy fats-the breakfast of champions!

Make sure you save some hard boiled Easter eggs to make Avocado Egg Salad. It’s Egg-o-licious!

How to Make Avocado Egg Salad

If you like this Avocado Egg Salad, you might also like:

Healthy Avocado Egg Salad Recipe

Avocado Egg Salad

Avocados take this egg salad to a whole new level! You will love this healthier version of the traditional egg salad!
4.63 from 16 votes
Prep Time
10 minutes
Total Time
10 minutes
Cuisine
American
Servings
4

Ingredients

  • 2 hard boiled eggs chopped
  • 2 hard boiled egg whites chopped
  • 2 small avocados pitted and peeled
  • 1 tablespoon plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.
  2. Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.
Nutrition Facts
Avocado Egg Salad
Amount Per Serving
Calories 211 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Cholesterol 93mg 31%
Sodium 68mg 3%
Potassium 543mg 16%
Total Carbohydrates 9g 3%
Dietary Fiber 6g 24%
Sugars 1g
Protein 7g 14%
Vitamin A 6.1%
Vitamin C 14.6%
Calcium 2.9%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

avocado egg salad, egg salad

Avocado Egg Salad is the BEST egg salad! A great way to use up hard boiled eggs! #eggsalad #avocado #Easter #eggs #glutenfree #vegetarian
Avocado Egg Salad is the BEST egg salad recipe, you will love the avocado addition. Use your hard boiled eggs to make this delicious egg salad recipe! #eggsalad #avocado #Easter #eggs #glutenfree #vegetarian
Avocado Egg Salad Recipe is the BEST egg salad recipe! #eggsalad #hardboiledeggs #eggs #Easter #vegetarian #glutenfree #avocado #sandwich

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I think the Avocado Marketing Board is going to have a new slogan: Avocados really DO make everything better! LOL

    Have fun coloring eggs with Caleb and take LOADS of pictures of those multi-hued little hands. How I miss those days 🙂

    1. Mayo will not spoil or ruin a salad …. raw onions are what can cause you a problem with food poisoning. It is an old myth that has been revisited and is documented in many places. Check it out. 🙂

  2. Love this! I find that adding avocado to almost anything makes it more delicious in my book 🙂 I just made a similar version with chickpeas and it was fab! I’m all for using less mayo and more of the green stuff!

  3. Now my brain is spinning with ideas on where else I could stick an avocado. I loved your avocado + feta dip, and this egg salad looks yummy.
    I usually just stick potato chips in my egg salad (it’s a great crunch).
    Thanks!

  4. Ok so I have never had egg salad in my life! But since you rave about it, and add avocado which I love, I will be trying this for lunch tomorrow. Will share results! 🙂

  5. Going to try it soon. Delish. Could you plz tell me a good
    Substitute for mayo in general? Coz I m using mayo almost
    Every other day.Thanks!

  6. If you add a little ham (either a deli slice or chopped up leftover from Easter) you can make it a Green Eggs and Ham Salad sandwich!

  7. Great recipe! Wondering if you could do a post on best ways to find recipes from blogs now that punchfork is gone. I have not used Pinterest. Wish we could have punchfork back! I never would have found you without it!

  8. Just made this yesterday and it was delicious!!! Do you have any tips on how to keep it from turning brown? I made it in the afternoon and put it in an airtight plastic tupperware container, but by evening it had turned brown.

  9. This is such a cool idea, and I love the special touch of a few baby spinach leaves to finish off a (fairly!) healthy sandwich. Yum… I think I might try this today, if I can find some ripe avocados.

  10. Just ate this. OMGSH SO GOOD. I like bigger pieces of egg so i mixed those roughly chopped after mixing and mashing everything else. Love the addition of lemon juice and green onion.

  11. My mom found a link to this recipe on my blog and she can’t stop talking about how much she loved it 🙂 thanks again for a great recipe!! xo

  12. Thank you for this brilliantly simple, simply brilliant recipe! I had an avocado that I needed to use soon and a couple of hard boiled eggs in the fridge, and thought, hmmmm, could I make an egg salad with these? Quick search lead me to the answer to that question: your recipe! 😀 It is deeeeee-lish!

  13. I made this the other night and had family members try it. They LOVED it!!! It was a big hit. This became a new regular item for lunch.

  14. This looks amazing! How long would the egg salad last with the avocado? I know avocados turn brown so quickly! Is this something you should eat right away, or could you make it to have for lunch for the week?

    Thanks!
    Lauren

  15. This looks delish! I was wondering how long it will last in the fridge… Or do you need to eat it right away?

    1. It is best the day it is made, but I eat leftovers the next day and it is fine. The avocado browns a tad, but it still tastes great. So if you were serving it, I would make it the day of, but if you don’t care if there is a little brown, you can eat it the next day. It still tastes good!

  16. Thank you SO much for this recipe! I now have a quick and easy recipe to serve to all of my non-vegetarian friends…they loved it! (:

  17. Maria ~ Do you think if you mixed everything up sans avocado it would stay good for a few days? I was thinking you could add the avocado to the portion you scoop out for the sandwich maybe?

  18. This sounds so yummy! I’m not a fan of mayo or egg yolks (Are we related??) and I’m working on a post about cooking on the cheap. Eggs fit the bill! Can’t wait to try this one.

    I’m going to link this on my website http://www.theeducationaltourist.com where I write about traveling with the kids and making the adventure magical. I would love a shout out from you!

    Thanks for sharing!
    Natalie, The Educational Tourist

  19. Knowing the truth about “Easter” and its pagan origins, I don’t have a fridge of boiled eggs; that’s a good thing, because I despise the whites and always throw them away when I boil eggs.

    I like avocados, I like egg yolks, and I like good old yellow mustard, and mayo. This sounds like a very good base for an egg salad, so I’ll put my own spins on it, and see what it’s like.

  20. Normally I go with Caesar over egg salad since the crumbs tend to get caught up in my beard. But when a recipe is this good, well, who could resist!? Plus I find you can dye the shells, if you are really careful and just a tad creative. Then the only thing funner is hiding them!!

  21. Help the disabled person , if you can ! MARAHOVSKA GANNA. Visa 4731 2171 1374 0177 Thank you for your help and your big heart !

  22. What a wonderful way to change up egg salad for sandwiches! I imagine the avocado elevates it to another level of creaminess and flavour. Thanks for sharing…will definitely try this 😉

  23. A great way to have a healthy lunch with family & friends, & to spice it up add a little home made chile on the side, with a talk glass of cran cherry. This outdoor lunch wll brng smles


  24. I just made it and took a couple of tastes. It’s not cold yet and flavors have not combined but so far it tastes pretty good.a


  25. The best egg salad I’ve ever had!! A great lunch salad scooped on top of fresh spinach, yum.  Definitely eat the day you make it especially if you want to serve to others. The brown color can be a little off putting! haha A great recipe!

    1. I just got done making and eating this. Soooo refreshing and was fantastic on hearty wheat bread. Oh by the way tastes fantastic


  26. Ummmm…. this.is.amazing! My friends and family loved it. I will add a dash or two of Tabasco next time to spice it up a little, but it is fantastic as written!


  27. I made the avacodo and egg salad recipe and it was fantastically delishious.  I will definitely be trying your other recipes. I would give this a 5+*


  28. Is there any nutritional info on This? Cal., carbs, sugars per serving? Would really be helpful w/my app to help reach weight & health goals.


  29. This recipe is so simple yet taste really good! It fits me so well because I’m someone who love egg salad but don’t like the taste of mayo so this substitute is a real savior!! *I put some tomato cubes and add a little bit more lemon juice to make it a little more sour and it just taste brilliant❤️ 

  30. I used four eggs and mayo as I didn’t have any plain yogurt. Would definitely make again. You’d think that would not be enough green onion, but it comes right through.


  31. I made this today. Used 3 whole eggs, most of an avocado, and a touch of mayonnaise with the yogurt. No onion, but might do dill pickles next time. Probably could have put in a bit more pepper and salt, a bit more lemon. I did use honey dijon mustard, a bit more than the recipe. It is good and I will make it again. I had this with 5-grain crackers.


  32. Made this for the first time and it really was delicious! I found adding a bit more lemon than in the recipe helped.

  33. Made tonight. . Used mayo as dairy in yogurt and I don’t get along. So yummy and creamy. Topped a salad with it instead of dressing! Delish!


  34. Love this recipe! This was also my first time making any type of egg salad. The only thing I can say, and this was my fault, was that I’m going to have left over egg salad for like a week cuz I didn’t pay attention to how much the original recipe yielded, so I doubled the recipe!


  35. Really liked it! First time trying an avocado egg salad. Yum! Added dill and salt then had to and more lemon to cut it. Oh I used half lemon half lime too

    1. If the nutrition content was included that would be great. I’m counting calories on myfitnesspal…found one there but no clue if correct.

  36. This sounds delicious!! I’m the only one who would eat this. Will it last in the fridge with the avocado? I have just learned to use avocados in things other than quac, and was told when it turns brown not to eat it. I probably would cut this recipe in half but that would still be more than just I would eat.
    Thanks.

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