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Avocado egg salad recipe.
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5 from 60 votes

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.
Course Lunch, Sandwiches
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
Servings 4 servings
Calories 150kcal
Author Yumna Jawad


  • 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


  • 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.



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.


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