Recipes » Salads

Avocado Egg Salad

Yumna Jawad

Updated Apr 19, 2026

5 from 62 votes

A lighter Avocado Egg Salad made with avocado and Greek yogurt instead of mayo, fresh dill, lemon, and Dijon. Creamy, ready in about 15 minutes

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Prep Time 5 minutes mins

Servings 4 servings

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My Avocado Egg Salad Is So Good!

Besides guac, one of my favorite ways to use mashed avocado is in egg salad. It gives the whole thing this creamy, thick texture without needing mayo. I use Greek yogurt, fresh dill, lemon, and Dijon to make the dressing, and the avocado gets mashed right in with the eggs. That’s basically the whole recipe! It’s quick, too! This avocado egg salad comes together in about 15 minutes once the eggs are boiled.

I eat it as a sandwich most of the time, piled onto toasted sourdough with some romaine inside. It also works on crackers or just straight out of the bowl. The one thing to know is that avocado browns fast, so if you’re not eating it right away, press plastic wrap directly against the surface before storing or add a little extra lemon on top.

Happy Cooking!
– Yumna

Avocado Egg Salad Ingredients

• Eggs: Hard boil them starting in cold water. Don’t skip the ice bath after it stops the cooking and makes peeling way easier. If you skip the ice bath, you can end up with that grayish ring around the yolk. You can also make Air Fryer hard boiled eggs, Instant pot hard boiled eggs, and even oven baked hard boiled eggs. For help with getting the eggs out of the shell, read my tips on how to peel eggs.
• Avocado: Use one that gives when you press it gently but doesn’t feel mushy. You want it ripe enough to mash easily but still hold some texture. Leave some chunks when you mash.
• Avocado Egg Salad Dressing: Greek yogurt, fresh dill, lemon juice, Dijon mustard, salt, and pepper. Use 2% or full-fat Greek yogurt. Fat-free can turn watery once it sits. Fresh dill makes a real difference here. If you only have dried, use 2 teaspoons in place of the 2 tablespoons fresh.
• For serving: Sliced bread and lettuce for a sandwich. Toasted sourdough or a seeded bread both work well. This is also good on crackers if you want something lighter.

How to Make Avocado Egg Salad

Avocado Egg Salad Recipe

Author: Yumna Jawad

5 from 62 votes

Avocado egg salad made with Greek yogurt instead of mayo, fresh dill, lemon, and Dijon. No mayo, creamy texture, ready in about 15 minutes.

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Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Servings4 servings

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Ingredients

  

1x2x3x

• ▢ 4 large eggs
• ▢ 2 tablespoons Greek yogurt
• ▢ 2 tablespoons fresh dill
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon Dijon mustard
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 1 medium 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

• 5 Piece Cookware Set
• Mixing Bowl Set

Notes

Nutrition information does not include bread, just the avocado egg salad. A serving is roughly ⅓ to ½ cup.

My Top Tip: Give your eggs time to cool. You don’t want to discolor the avocado from adding hot eggs into the mix!

Storage: For the best results, I’d recommend eating this avocado egg salad immediately after making it since the avocado will oxidize quickly. If you have leftovers, wrap the bowl with plastic wrap, making sure that wrap is touching the salad for 1-2 days.

Nutrition

Serving: 0.5 cup, Calories: 158kcal, Carbohydrates: 5g, Protein: 8g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 186mg, Sodium: 236mg, Potassium: 332mg, Fiber: 3g, Sugar: 1g, Vitamin A: 361IU, Vitamin C: 7mg, Calcium: 44mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Tips

• Taste the dressing before you mix. The avocado and eggs will mellow out the seasoning, so the dressing should taste a little bold on its own before everything gets folded in.
• Use extra egg whites for added protein. If you’re watching your cholesterol or just want to add more protein to this avocado egg salad, you can use 2 whole eggs and 4 egg whites instead.
• Give your eggs time to cool. You don’t want to discolor the avocado from adding hot eggs into the mix!
• Don’t over-stir your 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

• Add a side salad. I like to make a beet orange salad, red cabbage slaw, or mixed greens salad.
• Serve on your favorite bread. Avocado egg salad is such a great sandwich filling on a homemade cottage cheese bagel, a slice of oatmeal bread, or a flatbread.

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