This avocado egg salad uses half the egg yolks and adds lots of healthy fats from avocado. An easy healthy, high protein lunch!
Avocado Egg Salad
The avocado makes this egg salad extra creamy without using a lot 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 easy egg salads I love to make are this Classic Egg Salad and Chickpea Egg Salad.
Need tips on making perfect hard boiled eggs?
Check out these simple instructions for my foolproof stovetop method for making perfect hard boiled eggs every time. If you have an electric pressure cooker, try my Instant Pot Hard Boiled Egg Recipe.
Avocado Egg Salad Ingredients
- Eggs: You’ll need 8 hard boiled eggs, but you’ll only be using 4 yolks. Save the remaining four yolks for another dish. You can also use 6 whole eggs if you don’t want to have leftover yolks.
- Avocado: Cut one medium avocado into half-inch pieces.
- Mayo: Use one tablespoon of light 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.
How to Make Avocado Egg Salad
- Combine all the egg yolks with the avocado, mayo, yogurt, chives, vinegar, salt, and pepper.
- Mash everything with a fork, stir in the egg whites, and adjust the salt as needed.
- Wraps: I tried a Flatout flatbread for the first time after hearing your positive reviews about it and loved how easy it was to create a wrap. It tasted great too! You can use any kind of wrap or tortilla for this egg salad.
- If you’re on a gluten-free diet or looking to reduce calories, this healthy avocado egg salad is wonderful in a lettuce wrap or hollowed-out tomato.
- Green Salad: Serve the eggs over mixed greens and drizzle some extra vinegar over it.
- Egg Salad Sandwiches: 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 with cucumbers and smoked salmon.
- Snack: Serve this dish on crackers.
- Breakfast: This avocado egg salad recipe even works for breakfast if served on toast.
How to Store
When I make this avocado egg salad, I usually plan on eating it the day of so it’s freshest and the avocados don’t brown. However, it should last about 2 days in the fridge stored in an airtight container. The avocado may turn a little brown, but it’ll still be safe to eat. You may want to stir in some lemon juice and press a layer of plastic wrap on the salad before covering it with the lid to prevent it from browning.
- Protein: Add diced chicken for extra protein. Or if you dislike eggs, swap them for chicken.
- Vinegar: Swap red wine vinegar for apple cider vinegar or lemon juice.
- Creaminess: If you don’t like cooking with mayonnaise, substitute more yogurt.
- Herbs: Sub dill or parsley for chives.
- Mustard: Mix in some Dijon for a little 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:
- Classic Egg Salad
- Egg Salad with Chickpeas
- Green Bean and Egg Salad
- Low Yolk Egg Salad
- Classic Deviled Eggs
Avocado Egg Salad
- 4 large hard-boiled eggs, chopped
- 4 hard boiled egg whites, chopped (save the rest for another use)*
- 1 medium hass avocado, cut into 1/2-inch pieces
- 1 tbsp light mayonnaise, for Whole30 use compliant mayo
- 1 tbsp fat free plain yogurt, for Whole30/Paleo swap with more mayo
- 1/2 tablespoon finely chopped chives
- 2 teaspoons red wine vinegar
- 1/2 tsp Kosher salt
- pinch freshly ground pepper
- Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper.
- Mash with a fork.
- Combine with egg whites and adjust salt as needed.