Avocado Egg Salad

5 from 60 votes

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.

Course Lunch, Sandwiches

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 150kcal

Author Yumna Jawad

Equipment

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

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.

Video

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