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My Avocado Egg Salad Is So Good!
It’s no secret that I love avocado and use it any chance I get to add a creamy texture to my favorite dishes, and this avocado egg salad is proof that you can use avocado for so much more than toast.
I use Greek yogurt instead of mayo to keep things light and add lemon juice and dill to give it a nice fresh flavor. It’s great for stuffing in a sandwich, adding to a wrap or just eating it straight from the bowl, which I’ve definitely done before!
Happy Cooking!
– Yumna
Avocado Egg Salad Ingredients
- Eggs: Use the freshest eggs you can, and if possible, organic or free-range.
- Avocado: Look for ripe avocados that give a little when you squeeze them. Be sure to check out my top tips on how to cut an avocado.
- Greek yogurt: I prefer full-fat Greek yogurt, but you can swap it out for low-fat Greek mayo, regular yogurt, sour cream or mayonnaise if that’s what you have.
- Lemon juice: Fresh lemon juice makes all the difference! Skip the bottled stuff for the best-tasting egg salad with avocado.
- Dijon mustard: I like to add a bit of mustard. If you don’t have Dijon, substitute with yellow mustard.
- Salt and pepper: Just some salt and pepper is all you need seasoning-wise.
- Dill: Fresh dill is the best option here, but if you only have dried, that works in a pinch. You can also try using fresh parsley or chives.
- Bread: Use your favorite bread and add some lettuce to make a delicious avocado egg salad sandwich. You can also put it between a bagel or inside a wrap.
Popular Additions
- Add some crunch: I sometimes like to add a bit of crunch with diced celery or chopped red onions. Chopped cucumber would be great, too.
- Spice it up: For a little kick, mix in half of a finely chopped jalapeños or a dash of hot sauce.
- Give it even more flavor: Stir in 1 teaspoon capers or 1 tablespoon chopped pickles for a briny kick, or 1 tablespoon of crumbled feta to add a creamy tanginess.
- Protein boost: Throw in some roasted chicken, chickpeas or even some canned tuna to make the salad heartier and more filling.
How to Make Avocado Egg Salad
My Best Avocado Egg Salad Recipe Tips
- Peel the eggs easily by using the ice bath method. When the hard-boiled eggs are done cooking, shock them in an ice bath immediately. This stops the boiling process right away, and makes the peeling process so much easier!
- Use more egg whites if desired. If you’re watching your cholesterol or just want to add more protein to the avocado egg salad, you can use 2 whole eggs and 4 egg whites instead.
- Use a ripe avocado. This can really make or break the recipe. Make sure the avocado is green, ripe and soft. That makes it blend easily into the Greek yogurt, so you get a creamier dressing and better overall texture.
- Make sure the eggs are cool before combining with the dressing and avocados. That will help keep the avocados fresh without discoloring them.
- Don’t over-stir the mixture. When you add the chopped eggs to the thick mixture, try to keep the mixture chunky and not mushy. You want to be able to see the chopped eggs in there.
Serving Ideas
- Crispy Air Fried Potatoes
- Sweet Potato Chips
- Oven Baked French Fries
- Air Fryer Sweet Potato Fries
- Red Cabbage Slaw
- Beet Orange Salad
More Creamy Salad Recipes:
- Healthy Egg Salad
- Avocado Chicken Salad
- Healthy Tuna Salad
- White Bean Avocado Sandwich
- Yogurt Chicken Salad
- Egg Salad Sandwich
- Tuna Melt Sandwich
If you try this Avocado Egg Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This avocado egg salad recipe was originally published on August 2, 2019 and has recently been updated with new photography, step-by-step process images, helpful tips and more! The recipe was only slightly modified to use fresh dill instead of chives.
Avocado Egg Salad Recipe
Video
Ingredients
- 4 eggs
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 avocado
- Sliced bread for sandwich
Instructions
- Bring a pot of water to a boil. Add the cold eggs and boil on medium heat for 12 minutes. Use a slotted spoon to remove the eggs from the boiling water. Place in an ice bath, then remove and peel the eggs.
- To make the dressing, combine the Greek yogurt, dill, lemon juice, Dijon mustard, salt and pepper. Whisk to combine.
- Add the avocado and hard boiled eggs on top of the dressing and use a fork to mash until it’s well-combined, but still chunky.
- Serve on its own or in a sandwich with bread of choice and lettuce, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This recipe is absolutely delicious and a lunch go-to in our household!
Thank you! So happy it’s a hit in your house, Rose!
This is our #1 favorite healthy lunch! It’s delicious and easy to make. Great on a slice of sourdough or flatbread. Love, love this recipe!
Yay, so glad you love it!! Thanks, Rose!
This recipe sounds so good. Thank you.
Thanks, Kerry—I hope you like it!
This was so good. Can’t wait to make it again😊
I’m so happy to hear that!