Avocado Egg Salad
This avocado egg salad swaps mayo for creamy avocado, making a healthier, protein-packed lunch. Ready in under 5 minutes with simple ingredients. Try it today!
Since gluten-free is on the menu, Spinach Salad with Fruit, Almonds, and Feta Cheese, Kale Salad with Citrus, Avocado, and Feta, or Strawberry Spinach Salad with Avocado, Goat Cheese, and Candied Pistachios fit right alongside it.
Why This Avocado Egg Salad Is a Healthier Classic
This avocado egg salad swaps the usual mayonnaise for creamy avocado, giving you a healthier take on the classic. We keep hard boiled eggs in the fridge every week for snacks, and this recipe is one of my favorite ways to use them. The avocado adds a rich, smooth texture that pairs perfectly with the eggs. I often make this at Easter when we have extra hard boiled eggs, but it works for breakfast, lunch, or a hearty snack any time of year.
3 Reasons to Love This Healthy Egg Salad
- Creamy avocado replaces the mayonnaise, so you get a rich texture with less fat and more nutrients.
- Once your eggs are hard boiled, this salad comes together in under five minutes with just a fork.
- It’s versatile enough to spread on toast, scoop with crackers, or stuff into a wrap for a protein-packed lunch.
Key Ingredients for Creamy Avocado Egg Salad
- Avocado: Provides the creamy base. Pick one that’s ripe but not mushy, it should give slightly when squeezed.
- Hard boiled eggs: The protein backbone. Use your preferred method (Instant Pot or stovetop) to cook them until the yolks are set but not chalky.
- Plain Greek yogurt: Adds a subtle tang and helps bind the salad. It keeps the dressing lighter than traditional mayo-based egg salad.
Kitchen Tools for Easy Avocado Egg Salad
- Medium mixing bowl
- Fork (for mashing)
- Chef’s knife and cutting board
- Pot or Instant Pot for hard boiling eggs
Tips for Making the Best Avocado Egg Salad
Start with hard boiled eggs. We use our Instant Pot for foolproof eggs, but a stovetop method works just as well. Once the eggs are cooked and peeled, this salad takes only a few minutes to assemble. I like to use two whole hard boiled eggs plus two hard boiled egg whites. That keeps the salad a little lighter while still giving you plenty of protein. Be sure your avocado is ripe, it should yield to gentle pressure, so it mashes easily into the mixture.
Avocado Egg Salad Variations to Try
If you prefer a richer egg salad, skip the extra egg whites and use four whole hard boiled eggs instead. The texture will be creamier and the flavor more traditional. You can also adjust the amount of Dijon mustard or lemon juice to suit your taste.
How to Serve Avocado Egg Salad
Spread this avocado egg salad between two slices of your favorite bread for a simple sandwich. It also works well scooped onto crackers, spooned over a bed of greens, or tucked into a wrap. For a lighter option, serve it with cut up vegetables like cucumber or bell pepper for dipping.
Storing Leftover Avocado Egg Salad
Store any leftover avocado egg salad in an airtight container in the refrigerator. The avocado will start to brown after a few hours, so this salad is best eaten the day it’s made.
Avocado Egg Salad FAQs
Can I use all whole eggs instead of a mix of whole eggs and whites?
Yes, you can use four whole hard boiled eggs for a richer salad. The recipe calls for two whole eggs and two whites to keep it lighter, but either works.
How do I keep the avocado from turning brown?
The lemon juice in the recipe helps slow browning. For best color, eat the salad the same day you make it. Pressing plastic wrap directly onto the surface before refrigerating can also help.
Can I make this avocado egg salad ahead of time?
This salad is best eaten the day it’s made because the avocado will discolor and the texture may change. If you need to make it ahead, store it in an airtight container with a layer of plastic wrap pressed onto the surface, and plan to eat it within a few hours.
Can I substitute mayonnaise for the Greek yogurt?
Yes, you can replace the Greek yogurt with an equal amount of mayonnaise for a more traditional egg salad flavor. Keep in mind that will add more fat and calories.
Recipe
Avocado Egg Salad
Avocados take this egg salad to a whole new level! You will love this healthier version of the traditional egg salad!
Ingredients
- 2 hard boiled eggs, chopped
- 2 hard boiled egg whites, chopped
- 2 small avocados, pitted and peeled
- 1 tbsp plain Greek yogurt
- 1 tbsp fresh lemon juice
- 2 tbsp chopped green onion
- 0.25 tsp Dijon mustard
- salt
- freshly ground black pepper
Instructions
- 1
In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard.
- 2
Mash with a fork until desired consistency is reached. Season with salt and pepper, to taste.
- 3
Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 9 of 9 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: gluten-free, glutenFree, healthy, No-Cook, nutFree, vegetarian
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NutriforksNutriForks is a home-cooking site built around two simple ideas: recipes should actually work, and you should know what’s in them. Every recipe pairs clear, tested instructions with a full nutrition breakdown, so healthy, everyday cooking is genuinely easy.