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Final avocado egg salad sandwich with pretzels
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5 from 59 votes

Avocado Egg Salad

This Healthy 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 Sandwiches
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 149kcal
Author Yumna Jawad


  • 4 eggs
  • 2 tablespoons Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 avocado pitted and peeled
  • 1 teaspoon chives
  • Sliced bread for sandwich
  • Lettuce for sandwich


  • 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, peel and chop the eggs roughly
  • To make the dressing, combine the Greek yogurt, lemon juice and Dijon mustard. Season with salt and pepper and whisk to combine.
  • Add the avocado on top of the dressing and toss to combine. Then mash with a fork until it’s creamy. Add the hard-boiled eggs and combine once more.
  • Serve in a sandwich with bread of choice and lettuce, if desired.



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 chives.
* Please note the nutrition label does not include the bread or additional toppings.


Calories: 149kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 82mg | Potassium: 315mg | Fiber: 3g | Vitamin A: 310IU | Vitamin C: 6.4mg | Calcium: 39mg | Iron: 1mg