Avocado Egg Salad
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Avocado Egg Salad is similar to tuna salad, but made with hard boiled eggs and avocado! It makes a great sandwich, toast topper, or you can also enjoy it with crackers and veggies well.
If you're looking for more easy lunch recipes try my Chicken Salad Sandwiches, 5 Ingredient Bone Broth Vegetable Soup, or my Easy Quinoa Salad.
Table of Contents
I feel like traditional egg salad can be kinda boring. So, I wanted to mix it up and add avocado as I love avocado with eggs, and also with toast. And so I thought his recipe for Avocado Egg Salad would be a great combination of both of those things but make it lunch!
This recipe for Avocado Egg Salad is so easy to make guys! Seriously, and it's healthier than my Chicken Salad Sandwiches because I'm not using any mayo, and instead I'm using yogurt here. And the light and zesty flavor of the yogurt paired with the dill and chives is so good.
This recipe for Avocado Egg Salad can be eaten alone, or you can dip crackers in it for a snack or appetizer. You can also add it as a toast topping for a late breakfast or lunch. Or, you can even add it to a sandwich and serve with chips, fruit or whatever. This easy healthy recipe is so versatile! And, as we're coming into spring and the weather is warming up, it's nice to have a cold snack or lunch option too!
Why You'll Love This Recipe
Healthy: Avocado Egg Salad is a powerhouse of nutrients, combining the healthy fats and vitamins from avocados with the high-quality protein and essential nutrients from eggs. This combination supports heart health, provides energy, and promotes overall well-being.
Deliciously Creamy and Flavorful: The creamy texture of avocados paired with the rich taste of eggs creates a deliciously satisfying salad. With the addition of dill, chives, salt, and pepper, each bite is bursting with fresh, vibrant flavors!
Versatile and Easy: Avocado Egg Salad is incredibly versatile, making it perfect for sandwiches, wraps, or as a topping for crackers and salads. It's also quick and easy to make, which makes it an ideal choice for a healthy and quick lunches.
Ingredients & Health Benefits
Eggs: I use organic eggs, which are high in omega-3s and protein. Organic Valley are my fave!
Avocado: Organic avocado has healthy fat and brings all the flavor to this dish!
Plain Yogurt: I use organic plain yogurt in this recipe, you don't want to use vanilla as it shouldn't bet wee. I like Straus, it's what I used here. You could also use plain Greek yogurt for more protein too! Yogurt is loaded with probiotics for a healthy gut.
Dijon Mustard: I use organic Dijon mustard for extra flavor.
Fresh Chives: Organic chives have vitamin C, A, K, folate and more. Plus they add a nice flavor to this salad.
Dried Dill: I use organic dried dill here for more concentrated flavor. Dill can help boost your immune system thanks to all its antioxidants.
Salt and Pepper: These are key for flavor!
Tools Needed
Potato Masher (I use this, but you can use a fork or whisk too)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
In a large bowl, add the hard boiled eggs and avocados. Using a potato masher, mash the two together until the mixture has small bits and is uniform.
Step 2
Add in the yogurt, mustard, chives, and dill and stir with a spatula to combine completely. Add salt and pepper to taste.
Step 3
Serve alone, with crackers, on toast, or lightly toast bread and add to a sandwich.
How to Serve
I love this Avocado Egg Salad as a sandwich on lightly toasted bread. It's also great as a dip for crackers. You can add into a wrap, top your toast, or even just eat it plain!
How to Store
If you are going to store this, be sure to store in an airtight container in the fridge, and put plastic wrap tightly over it before the lid of the airtight container. Avocados brown very easily, so this will brown if stored for long, it's best when eaten right away!
FAQ's
Yes, you can use plain Greek yogurt in place of regular. Just be sure it's plain.
No, this is something that should be made and eaten right away. Because avocados brown so easily, it's not a great dish for making ahead.
Craving More?
Avocado Egg Salad
Equipment
- Potato Masher
Ingredients
- 6 hard boiled eggs (peeled)
- 2 avocados
- ¼ cup plain yogurt
- 1 tablespoon dijon mustard
- heaping 1 tablespoon chopped chives
- 1 teaspoon dried dill
- salt and pepper to taste
Instructions
- In a large bowl, add the hard boiled eggs and avocados. Using a potato masher, mash the two together until the mixture has small bits and is uniform.
- Add in the yogurt, mustard, chives, and dill and stir with a spatula to combine completely. Add salt and pepper to taste.
- Serve alone, with crackers, on toast, or lightly toast bread and add to a sandwich.
- If you are going to store this, be sure to store in an airtight container in the fridge, and put plastic wrap tightly over it before the lid of the airtight container. Avocados brown very easily, so this will brown if stored for long, it's best when eaten right away!
Video
Notes
Nutrition
Join Our Organic Community
Leave a Comment