This Avocado Egg Salad tastes that good you wont believe it's healthy! It’s creamy, delicious and much healthier than the classic egg salad without any mayo for a protein packed meal. Serve with your favorite bread, pita wrap or lettuce cups and enjoy anytime of the day.
This Avocado Egg Salad tastes so good you won't believe it's healthy! As we know, a regular egg salad is usually loaded with mayonnaise. Now don't get me wrong, I love mayo myself and am not against eating it. But I feel that you usually need a large amount to make a creamy egg salad which ends up becoming quite a heavy meal. Here I've made a healthier version that's just as creamy and so delicious!
This little twist of adding avocado adds a rich buttery goodness and creamy touch. I've also added Greek yogurt rather than mayonnaise which adds more protein and nutrients. My favorite part is the crumbled feta cheese which works so well with the fresh herbs and lemon which brightens it all up! You can enjoy it at any time of the day really for brunch, lunch or even a quick snack.
Serve with your favorite bread, pita wrap, in a healthy protein bagel or lettuce wraps for a low carb option. I love making a batch for meal prep and tend to scoop it with crackers for a snack in between meals.
If you've seen my videos, I love making sandwiches and panini when we go to the beach for picnics. I've made this avocado egg salad so many times and taken it to the beach for lunch. It's light and fresh yet so filling due to its high protein, healthy fats and nutrients.
As you guys know, I'm all about making eggs not taste so 'eggy' if you know what I mean 😉. Here the creamy avocado and other ingredients completely transform the flavors.
Table of Contents
What makes this recipe special
- Quick & Easy: Made in 15 minutes with easy steps anyone can follow
- Healthy + Nutritious: Loaded with protein, healthy fats and nutrients from the boiled eggs and ingredients for a healthy meal
- Creamy & Delish: Thanks to the creamy avocado and Greek yogurt, every bite is creamy without any mayo
- Versatile: Make avocado egg salad sandwiches with your favorite bread or enjoy with crackers or veggies
Ingredients and Substitutions
- Avocado is the star today with its rich and buttery consistency adding the perfect creamy touch. It’s high in healthy fats giving the healthy egg salad it's signature texture. Ensure the avocados are ripe for easy mashing and for the best flavor
- Eggs are the second core ingredient we need here for a protein packed meal. Hard-boiled eggs are my preference, or you can cook them slightly less if you like the yolks not as set. You can add the egg whites only for a lighter version
- Parsley adds a fresh, herby brightness. Substitute with cilantro (coriander), fresh dill, scallions, or fresh chives if you prefer
- Greek yogurt adds a touch more creaminess without needing any mayonnaise plus it adds more protein, calcium and nutrients. I've used non-fat
- Dijon mustard gives a subtle acidic kick and depth. Regular mustard can work if needed
- Lemon juice adds brightness and helps keep the avocado from browning. Fresh lemon juice is always best
- Feta cheese adds a yummy tang and saltiness. Totally optional, but highly recommended for its unique textures and flavors
How to make Avocado Egg Salad
This avocado egg salad recipe comes together in no time. Follow my simple steps below (note quantities are listed in the recipe card below)
Boil the eggs for 9–11 minutes, then rinse under cold water and place in an ice bath to stop the cooking
In a large bowl, stir together yogurt, mustard, parsley, lemon juice, salt, and black pepper
Slice the avocado in half, chop in the skin, scoop into the bowl and mash lightly with a fork. Then crumble in the feta
Peel eggs and roughly mash with a fork, then add to the bowl
Stir it all up, taste, and add more lemon juice or seasoning if needed
Serve on top of sourdough toast, pita bread, lettuce cups or crackers and enjoy!
Serving Suggestions
- Favorite crusty bread, toast or sourdough (gluten-free if needed)
- Healthy protein bagel or cottage cheese bagels
- Wrap or pita bread
- Pita chips
- Lettuce cups or collard green wraps
- Veggie sticks as a dip
- Scooped into bell peppers / capsicum
Tips and Tricks
- When making hard boil eggs, once cooked place in a bowl of ice water to stop them from cooking and it also makes peeling easier. You can also cook them prior and keep in the fridge to cool
- Ripe avocados are key for the perfect creaminess. If they are too firm they won't have the same texture
- Lightly chop or mash the avocado separately in it's skin first before combining with the other ingredients so it doesn't become over-mashed
- Chop the eggs and avocado to your preferred texture – I like to roughly mash everything to keep some texture rather than being too mushy
- For added crunch add diced celery, red onion, pickles, or pickled onions for tang
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- Optionally, add a squeeze of lemon juice and press a layer of plastic wrap right onto the surface before sealing with a lid to prevent browning
- You can also add the avocado on the day you are eating it when meal prepping so it doesn't brown at all
- This recipe does not freeze well and best enjoyed fresh!
FAQs
It's a healthier twist on the classic egg salad using avocado and Greek yogurt in replacement of the mayonnaise
Yes it's crazy delicious as it adds another creamy element
Add a squeeze of lemon juice and press a layer of plastic wrap right onto the surface before sealing with a lid
Yes! Diced pickles, celery, or bell peppers are all great additions
More Avocado Salads
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I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Avocado Egg Salad (Protein Packed)
Ingredients
- 1 medium avocado (ripe and not too firm)
- 4 medium - large eggs
- 1.5oz / 40g feta cheese
- 2-3 tablespoons Greek yogurt
- 1 teaspoon dijon mustard
- Handful fresh parsley leaves - chopped
- Good squeeze of lemon juice
- Salt and black pepper to taste
Instructions
- Boil the eggs for 9-11 minutes depending on how cooked you prefer them. Once boiled, rinse under cold water and place in an ice bath to stop them from cooking
- While the eggs are cooking, in a large bowl add the yogurt, mustard, parsley, lemon juice, with a good pinch of salt and black pepper and stir together
- Slice the avocado in half, roughly chop it while its still in it's skin then scoop out the flesh with a spoon and add it to the bowl. Roughly mash with a fork then crumble in the feta cheese
- Peel the eggs and roughly chop them up with a fork and add them to the bowl
- Stir everything together, taste for seasoning and add another squeeze of lemon if preferred.Serve up your delicious avocado egg salad with sourdough toast, pita wrap, lettuce cups or crackers and enjoy!
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