Avocado Egg Salad

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I love avocado and any time I can use it in place of mayo, I will, so naturally, I had to make an avocado egg salad, and it has quickly become a favorite in my household! I love how this avocado egg salad is both versatile and satisfying. The Greek yogurt adds a nice tang, while the fresh dill and lemon juice give it freshness. It’s great for slathering on toast, stuffing it in a sandwich, or just eating it straight from the bowl.

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Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Gluten Free, Low Carb, Vegetarian
Key Flavor: Tangy, With Fresh Dill & Lemon
Skill Level: Easy

Summary

• Only 7 ingredients: I like to keep it simple, especially at lunchtime, and seven ingredients, which includes a little S&P, is a big plus for me!
• No cooking required (if using pre-boiled eggs): On those extra busy days, I cheat a little and use pre-boiled eggs. It means I don’t have to cook a thing—just mix everything together, and it’s ready to eat!
• One-bowl salad prep: I’m all about minimizing cleanup, and this recipe checks that box. You mix everything in a single bowl, which makes both prep and cleanup simple.
• Perfect for meal prep: This salad keeps well in the fridge, making it great for meal prep. I like to make a batch at the start of the week, so I have a quick, healthy option ready to go for lunches or snacks.

Ingredients to Make Avocado Egg Salad

• Eggs: Use the freshest eggs you can, and if possible, organic/free run.
• Greek yogurt: Greek yogurt makes this sandwich filling nice and creamy and is a great substitute for the mayo. It’s a great source of protein and probiotics.
• Lemon juice: The acidity of the lemon juice balances out the creaminess of the avocado, egg and yogurt. Use fresh rather than bottled.
• Dijon mustard: I like to add a bit of mustard for a little bite and depth of flavor.
• Salt and pepper: Added to taste.
• Avocado: Use ripe avocados that give a little when you squeeze them. Be sure to get my top tips on how to cut an avocado.
• Dill: Fresh dill is the best option here, but if you have dried, it will work as well.
• For the sandwich: Use your favorite bread and add some lettuce for freshness and texture.

Popular Substitutions & Additions

• Swap Greek yogurt for mayo: If you prefer a more classic egg salad taste, you can easily swap out the Greek yogurt for mayonnaise. It keeps the salad creamy and adds a slightly richer flavor.
• Add some crunch: I sometimes like to add a bit of crunch with diced celery or chopped red onions. It gives the salad a nice texture and a little extra flavor.
• Herb variations: Fresh dill is fantastic, but if you’re out, try using fresh parsley or chives. They add a different, yet equally delicious, herby note to the salad.
• Spice it up: For a little kick, mix in some finely chopped jalapeños or a dash of hot sauce. It adds a nice heat that pairs well with the creamy avocado.
• Protein boost: If you want to add more protein, throw in some roasted chicken or even some canned tuna. It makes the salad heartier and more filling.

How to Make Egg Salad with Avocado

Tips for Making the Best Avocado and Egg Salad

• 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 it yields a more creamy 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. This just makes the sandwich look more appealing and less like baby food haha.
• I would recommend keeping the eggs chunky so that this egg salad doesn’t end up looking like mush. You want to be able to see the chopped eggs in there. And this is the point where you’ll throw in some fresh herbs like chives, parsley or cilantro.

What to Serve With Avocado Egg Salad

• Crispy Air Fried Potatoes
• Broccoli Salad
• Sweet Potato Chips
• Oven Baked French Fries

Frequently Asked Questions

This is such a delicious egg salad that’s perfect for quick lunches, meal-prep lunches and even a full dinner meal. The ingredients are very simple, but the combination of them with the tangy dressing really makes this avocado egg salad my favorite! You can enjoy it on it’s own for a low-carb, paleo-friendly or keto meal, or enjoy it between two slices of bread for a fresh tasting, ultra filling, delicious sandwich!

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 feel good 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.

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Review

Avocado Egg Salad

This Avocado Egg Salad is a modern egg salad made with avocado and Greek yogurt instead of mayonnaise. It's a light, fresh and nutritious lunch idea.

5 from 60 votes

Author Yumna Jawad

Servings 4 servings

Course Lunch, Sandwiches

Calories 150

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

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Ingredients

  

1x2x3x

• ▢ 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

• Place cold eggs into boiling hot water. Boil on medium 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 and creamy.
• 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

The nutrition label is for the avocado egg salad only and does not include your bread of choice or toppings.

Storage: For best results, consume the avocado egg salad immediately after making since the avocado will oxidize quickly. If you have leftovers, wrap the bowl with a saran wrap, making sure that wrap is touching the salad. This will help minimize the oxidation process. 

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• Instead of Greek Yogurt, you can use regular yogurt, sour cream or leave it out all together.
• You can switch the dijon mustard to yellow mustard, or leave it out.
• Use any herbs you’d like instead of dill.

Nutrition

Serving: 1sandwich, Calories: 150kcal, Carbohydrates: 5g, Protein: 7g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 228mg, Potassium: 324mg, Fiber: 3g, Sugar: 1g, Vitamin A: 328IU, Vitamin C: 7mg, Calcium: 41mg, Iron: 1mg

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

Diet: Vegetarian

Cuisine American

Course: Lunch, Sandwiches