Avocado Egg Salad

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Back when I posted my Tofu Egg Salad, Caroline from The Broccoli Hut mentioned that she makes a vegan “egg” salad with avocado… an idea that I just couldn’t get out of my head after I read her comment.

Name:Avocado Egg Salad
Prep Time:15 minutes
Cooking Time:0 minutes
Total Time:15 minutes
Servings:4 servings
Yield:About 4 cups


  • 4 hard-boiled eggs, peeled and chopped
  • 2 ripe avocados, peeled, pitted, and diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 tablespoons fresh cilantro, chopped (optional, for added freshness)
  • Salt and pepper to taste
  • 1/4 cup Greek yogurt (you can also use mayonnaise or sour cream)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 clove garlic, minced
  • Salt and pepper to taste
Avocado Egg Salad

The very next time I made egg salad, I added some avocado to the Greek yogurt/canola oil mayo mixture before folding in the boiled eggs.

Avocado Egg Salad

As expected, the avocado made the egg salad even more rich and creamy, because let’s face it – avocado makes everything better!

Avocado Egg Salad


1. Prepare the Eggs

Start by hard-boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for 9-12 minutes. After that, transfer the eggs to a bowl of ice water to cool quickly. Once cooled, peel and chop the eggs.

2. Dice the Avocado

While the eggs are cooling, dice the ripe avocados and place them in a large mixing bowl. You can mash them slightly with a fork if you prefer a creamier texture.

3. Add the Vegetables

To the same bowl, add the finely chopped red onion, celery, and fresh cilantro. These ingredients will add a wonderful crunch and flavor to the salad.

4. Make the Dressing

In a separate bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, minced garlic, and lemon juice. Mix until the dressing is smooth and well combined. Season with salt and pepper to taste.

5. Combine and Toss

Pour the dressing over the diced avocados and vegetables. Gently fold in the chopped hard-boiled eggs, being careful not to mash the avocados too much. The creaminess of the avocado and the dressing will naturally coat the eggs and veggies.

6. Season to Taste

Taste the salad and adjust the seasoning with salt and pepper if needed. You can also add a bit more lemon juice for a tangier flavor if desired.

7. Serve and Enjoy

Transfer the Avocado Egg Salad to a serving bowl or individual plates. Garnish with a few extra cilantro leaves for a burst of color. This salad is delicious on its own, but you can also enjoy it on whole-grain toast, in a wrap, or as a side dish to your favorite main course.

Estimated Nutrition Per Serving

Calories: 290 calories

Protein: 10g

Carbohydrates: 11g

Dietary Fiber: 7g

Sugars: 2g

Fat: 24g

Saturated Fat: 4g

Cholesterol: 192mg

Sodium: 220mg

Please note that these nutritional values are approximate and can vary based on the specific brands and ingredients you use. The values provided are for a single serving of the Avocado Egg Salad. Enjoy your healthy and delicious meal.

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