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This avocado egg salad uses half the egg yolks and adds numerous healthy fats from avocado. A simple healthy, high protein lunch!

Avocado Egg Salad

The avocado makes this egg salad extra creamy without using lots of mayo. It’s a delicious protein-packed lunch that’s low in carbs and calories. Serve it on toast, in a wrap or lettuce wrap. More quick and straightforward egg salads I really like to make are this classic Egg Salad and this high fiber Chickpea Egg Salad.

Why This Works

• Creamy – mashed creamy avocado is the proper healthy swap for mayo that tastes good and has a smooth texture.
• Healthy Egg Salad – avocados are high in fiber and healthy fats.
• Easy high Protein Lunch – if you happen to need a healthy, high protein lunch that doesn’t require heating up, that is an ideal option.
• Matches many dietary restrictions – from keto, low-carb diets, gluten-free, weight watchers, macros and more!

Avocado Egg Salad Ingredients

• Eggs: You’ll have to hard boil 8 eggs, but you’ll only be using 4 yolks. Save the remaining 4 yolks for one more dish. It’s also possible to use 6 whole eggs if you happen to don’t need to have leftover yolks.
• Avocado: Cut one medium avocado into half-inch pieces.
• Mayo: Use one tablespoon of sunshine mayonnaise.
• Yogurt: Stir in a tablespoon of fat-free plain yogurt. Greek yogurt would work too.
• Chives: Finely chop fresh chives.
• Vinegar: Red wine vinegar adds some acidity.
• Salt and Pepper for seasoning.

The right way to Make Avocado Egg Salad

1. In a bowl mix all of the egg yolks with the avocado, mayo, yogurt, chives, vinegar, salt, and pepper.
2. Mash every part with a fork, stir within the egg whites, and adjust the salt as needed.

ingredients
mix every part in a bowl

Serving Suggestions

• Wraps: You should use any type of wrap or tortilla for this egg salad.
• Low Carb: Should you’re on a gluten-free weight loss program or looking to scale back calories or carbs, this healthy avocado egg salad is wonderful in a lettuce wrap using iceberg lettuce leaves for crunch or hollowed-out tomato.
• Green Salad: Serve the eggs over mixed greens and drizzle some extra vinegar over it.
• Avocado Egg Salad Sandwich: Sandwich the egg mixture between two pieces of your favorite whole-grain bread. Add bacon, lettuce, and tomatoes for a spin on a BLTA. Or make an open-faced sandwich serving it on sourdough bread toast.
• Snack: Serve this dish on crackers or mini bell peppers.
• Breakfast: This avocado egg salad recipe even works for breakfast if served on toast.

Need recommendations on making perfect hard boiled eggs?

Try these easy instructions for my foolproof stove top method for making perfect hard boiled eggs each time. If you could have an electrical pressure cooker, try my Fast Pot Hard Boiled Egg Recipe which peels really easy.

The right way to Store

After I make this avocado egg salad, I often plan on eating it the day of so it’s freshest and the avocados don’t brown. Nonetheless, leftovers last about 2 days within the refrigerator stored in an airtight container. The avocado may turn a bit of brown, nevertheless it’ll still be fit for human consumption. Chances are you’ll need to stir in some lemon juice and press a layer of plastic wrap on the salad before covering it with the lid to stop it from browning.

Variations:

• Protein: Add diced chicken for extra protein. Or if you happen to dislike eggs, swap them for chicken.
• Vinegar: Swap red wine vinegar for apple cider vinegar or lemon juice.
• Creaminess: Should you don’t like cooking with mayonnaise, substitute more yogurt.
• Fresh Herbs: Sub fresh dill, green onions or parsley for chives.
• Mustard: Mix in some Dijon for a bit of tang.
• Onions: Add red onions or scallions.
• Latin-Inspired: Switch up the flavors by replacing the vinegar and chives with lime juice and cilantro.
• Whole30 Egg Salad: Omit the yogurt and use all Whole30-compliant mayo.

More Egg Salad Recipes:

Prep: 15 minutes mins

Cook: 0 minutes mins

Total: 15 minutes mins

Yield: 6 servings

Serving Size: 1 /2 cup egg salad

• Mix the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper in a medium bowl.

• Mash with a fork.

• Mix with egg whites and adjust salt as needed.

Last Step:

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Serving: 1 /2 cup egg salad, Calories: 155 kcal, Carbohydrates: 4.5 g, Protein: 9 g, Fat: 12 g, Saturated Fat: 2.3 g, Cholesterol: 148 mg, Sodium: 132 mg, Fiber: 3 g, Sugar: 0.5 g