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Avocado Egg Salad

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This avocado egg salad uses half the egg yolks and adds lots of healthy fats from avocado. An easy healthy, high protein lunch!

This avocado egg salad uses half the yolks and lots of healthy fats from the avocado. You can serve this as a wrap, on whole-grain toast or in a lettuce cup.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 this high fiber 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

  1. Combine all the egg yolks with the avocado, mayo, yogurt, chives, vinegar, salt, and pepper.
  2. Mash everything with a fork, stir in the egg whites, and adjust the salt as needed.

Serving Suggestions

  • 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.
This avocado egg salad uses half the yolks and lots of healthy fats from the avocado. You can serve this as a wrap, on whole-grain toast or in a lettuce cup.

More Egg Salad Recipes:

Avocado Egg Salad

4.84 from 6 votes
This avocado egg salad uses half the yolks and lots of healthy fats from the avocado. You can serve this as a wrap, on whole-grain toast or in a lettuce cup.
Course: Lunch, Salad
Cuisine: American
This avocado egg salad uses half the yolks and lots of healthy fats from the avocado. You can serve this as a wrap, on whole-grain toast or in a lettuce cup.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Yield: 6 servings
Serving Size: 1 /2 cup


  • 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.

Last Step:

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Serving: 1 /2 cup, 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


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230 comments on “Avocado Egg Salad”

  1. We love it on toast in the morning, or an egg salad sandwich for lunch, or on Triscuits as a light snack.

  2. I’m not a big fan of egg salad because I try to avoid mayo as much as possible. This was by far the best egg salad I’ve had- the addition of the greek yogurt and avacado make it just perfect and much more guilt-less! This will become a regular in my meal plans.

    1. After a full day in the fridge, it looks as though it may need to be finished by tomorrow. I did use an extremely ripe avacado though.  I wonder if you could add some lemon juice to extend the life of this?

  3. I was in a hurry, so used 1 avocado and 1 hard boiled egg. A little dijon mustard, garlic salt and lemon juice! Still delicious! Thanks for the idea. 

  4. Pingback: 21 Healthy Lunch Recipes for Work that are Easy to Make - Hot Body Secrets

  5. I love avocado and thought this was a good twist on egg salad. Told the family what I was going to make and of course the noses turned up. Well I made it tonight and had my husband taste it for salt and guess who liked it. Then I tried it and it was awesome. Letting it chill and will take some for lunch tomorrow and share with a coworker. Thanks for sharing. WP

  6. Hi Gina, 
     Without modifying the amounts I answered this in my weight watchers app tracker and for the exact same thing that you list here I get 8 smart points.????????????

    1. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  7. Pingback: Skinny Avocado Cucumber Soup Recipe - 4 WW SmartPoints

  8.  Can you please tell me how long you can refrigerate any leftovers?  Also, are you using a total of eight egg whites and four egg yolks?  Thanks! 

  9. If you like Flat Out wraps….try the Ole’ brand a Extreme Wellness tortillas. They have an 8 inch spinach and herb one that has a fabulous texture and taste and is only 1 Smartpoint!

  10. Pingback: March 2017 Meal Plan 2 – St. Patty’s Day Edition – Home Well Managed

  11. Pingback: 50 Healthy but Awesome Lunch Ideas for Work - DIY Joy

  12. An awesome recipe. I have always been a fan of egg recipes and this one sounds really interesting. I am going to cook it soon.

  13. We had this for dinner tonight. The fam found it a little bland. They thought a little onion and tomato would make it perfect. I served in sundried tomato wraps with roasted red pepper and tomato soup. The soup was a perfect compliment to the wraps.

  14. Avatar photo
    Leslie Renaud Kuther

    I made this today. I used lemon juice instead of vinegar, as I prefer the lightness of the citrus. It was excellent. Thank you for sharing.

  15. I made this and ate it with Almond Nut Thins. It was awesome! I just subbed in champagne vinegar and use 2 tbsp olive oil mayo since I didn't have any yougurt on hand.

  16. Avatar photo
    September Bustamante

    Quick question, just joined WW, it has avocados listed at 8 or 9 points by themselves and this is listed at 4+. Did I miss something? This looks so good I could eat it by the spoonful!!!

    1. because you are discarding half the yolk for healthy version. (its listed wrong, you are suppose to discard half yolk not the whites) yolk has all the fat.

  17. This was amazing! I love chives so I chopped a whole one…I'm in heaven. I also loaded my pita bread with lettuce and stuffed it up nice! Thanks…awesome recipe…definitely a keeper!

  18. I tried this and added mustard to the mix. I put it between 2 sandwhich thins, added turkey bacon and provolone cheese and it was seriously food heaven. My avocados weren't quite ripe so I think if they were the whole thing would've been much better but still very very good nonetheless. 🙂

  19. I made this last night, but added some grilled chicken to it. It was super delicious! The only thing that I would probably change is less egg yolk, was still too rich for me, but I guess eating 1 and 1/2 wraps might have done that! ha ha Thank you Gina!

  20. I've made this twice now, and it is definitely my new favorite way to make egg salad! I ate it all within 48 hours, but had no problem with color changing (I tightly covered it with plastic wrap, and stored in tupperware. I just had to add some extra salt and pepper to rejuvenate it a little.) My favorite way to serve it is between 2 pieces of light wheat toast, with spicy brown mustard.

    Note: I don't think the serving size is accurate. I have done 1/2 cup servings both times I've made this, and only got about 3 servings each time. For those of you counting points, I just entered the recipe into the Weight Watchers Recipe builder, and got 7 points for just the egg salad alone (no bread or wrap) when divided into 3 servings.

    1. Eggs vary in size. Perhaps your eggs were smaller than the ones Gina used. For me, the best recipes state how many grams of something are to be included rather that, one egg, one onion, one avocado, etc. Much more accurate.

  21. Made this last night and substituted red wine vinegar for white wine vinegar. Absolutely delicious! Thanks for sharing this simple, healthy recipe. The vinegar helps preventing the avocado from going brown so will keep for a few days. Perfect!

  22. Thanks for sharing! It was delicious! Actually added a little lemon and chicken and used a spinach wrap!

  23. Excellent! I've never made egg salad before but love that this recipe is so fresh and light! I didn't have plain yogurt so I just added 2 TBSP of light Hellmans. I'll definitely make this again. So good!

    1. Making it this week….thinking of serving in a lettuce wrap with tomato and little crispy turkey bacon on top…makes it a LBTA (lettuce,bacon, tomato, avacado)!!!! LOL

  24. I made this yesterday and found adding 2 tbsp of Gulden's spicy brown mustard made it a bit more tangy and flavorful! Worth a shot!!

  25. I made this for a friend and I for lunch today. It is amazing! I boiled the eggs last night and made it fresh for lunch today. Quick and delicious!

  26. I made it today and it was totally AWESOME! Very fulfilling and healthy, not mentioning the perfect taste..:) Thank you for the recipe:)

  27. This was fantastic!! I didnt have red wine vingar, I used regular whiteand it didn't alter the flavor. My three year old can't get enough!

  28. I have fixed this several times , I love it. It doesn't turn brown until about day 3 for me. I wrap mine in ezekiel wraps.

  29. Avatar photo
    Beverly - The Healthy Goddess

    Add some cucumbers, carrots sticks, micro greens and roll it up. This is a great way to help your meat loving friends enjoy a veggie roll. I keep trying to convert them one bite at a time.

  30. Tried it in a hollowed out tomato and on rye toast, was good!

    Suggestions: Use grey poupon to give it a little something extra, celery would help the texture a bit and be generous with your salt and especially pepper!
    Thanks 🙂

  31. Do you think the yogurt could be substituted or left out? I'm on a diet that can't have yogurt. Thanks!

  32. I just made this. I think it's a bit on the vinegar-y and salty side. I tried adding a little dijon, more mayo (Miracle Whip) and worchestshire sauce but it only helped a little. I think next time I'll cut out the salt and reduce the vinegar slightly.

  33. I made this the other day. I did change it a bit for what I had on hand. I used Non Fat Greek yogurt in it instead of mayo (didn't have it) and I just assumed the plain yogurt was the regular yogurt. This was delicious. it last about 2 days in the fridge. I cut down on the recipe since its just me and my daughter. Even my 15 month old loved it. I will definitely make it again.

  34. No offense, but on the recipe it talks about how healthy and low fat this recipe is, in reality its not that good at all. The eggs provide a lot of cholesterol and the avocado and egg whites provide a lot of fat, on top of that the mayo whether it be regular or light makes little difference with all the fat already in it. In my honest opinion this may be a good tasting salad but healthy as for saying its healthy I strongly disagree with that.

    1. Where does it say this? The only reference to healthy is the avocado. Youre not even good at being a troll. Please go away GEEZ!

  35. Made this and it tasted very good! The only thing I would've changed is the amount of salt I added…it was def a little too salty, but otherwise a great spin on the old egg salad! Didn't have yogurt or chives at the time, so it'll be interesting to see what those flavors add to the mix : )

  36. I don't know what took me so long to make this! I halved the recipe, and substituted apple cider vinegar. (it's all I had on hand) delicious! I'm going to put it in a raw cabbage leaf for some crunch and fiber.


  37. There are so many delicious meals I've made from this site! Unfortuneatly this was not one of them. It wasn't horrible but it wasn't great either.

  38. I just made this one exactly as the recipe, except I only made half of it. Let me tell you, this is by far the best egg salad I've ever had…ever!! This will be my go-to recipe for a delicious egg salad from now on. In fact, I was thinking of doing the egg yolk and avocado mixture for my devilled eggs instead of the traditional one. I will probably just have to add mustard to it. We'll see. Thank you so much Gina for all your wonderful recipes. I have subscribed to your blog only 2 weeks ago, but I've made your recipes on every single meal everyday and been posting pictures and promoting your blog on the weightloss group with which I belong. So far, I've lost 7 lbs! I walk only 2-3 times/week. Your recipes are simple and yet so full of flavor….simply delicious!

  39. Also, I forgot to mention, two tablespoons of flaxseed helps beef up the healthiness aspect of this and also is practically undetectable.

  40. This is really great! I even replaced the other four egg yolks with a teaspoon of Dijon mustard. I can't tell I didn't put the extra yolks in! It's still really creamy and has a bit of a creamy zing. Great recipe! Thanks for sharing.

    @Anonymous: 4 yolks plus 4 whole eggs with yolks and whites, I think. 🙂

  41. Can you guys help me with the recipe?!?!?
    Is it 4 yolks & 4 whites OR is 4 eggs with yolks & 4 egg whites?
    I'm a bit confused. The recipe said add the yolk to avocado…so i'm not sure.

  42. I halved this recipe but accidentally used a whole avocado. oops. Didn't add mayo or yogurt and used onion powder because I forgot to buy chives yesteray. Still very good! Thank u again gina!

  43. I made this last evening, and OMG, was it delish !!!!!. I had to use some restraint otherwise I would have eaten the entire bowl. I had it on a slice of Hawaiian Rolls. YUMMY !!!!

  44. I don't even like egg salad, but this I LOVED. Yum. The salad plus a couple of laughing cow cheeses and some spinach on a flat out made a fantastic lunch.

  45. I would really love to try this. I'm just so unsure about some of the ingredients and how well this would taste.

  46. My husband doesn't like avocados (gasp!) so would this recipe still come out okay if I just didn't add the avocado?

  47. Great recipe, but even lighter is just avocado, egg, little chopped red onion, mix well,, add salt & pepper whooola… fabulous..!! try it

  48. Avatar photo
    Big Life, Little Blog

    I made this (twice now) and I only get four 1/2 cup servings. Am I the only one that has this oddity???

  49. I made it a few days ago, and have been eating it for lunch every day. I have yet to get tired of it! 🙂 Today I added in some chopped jarred jalapenos for a bit of spice and crunch. I think next time I will actually add them to the mix.
    Delicious, and thank you for the tasty but healthy recipes!

  50. I made this twice! One time as described in the recipe. The second time I omitted the chives and vinegar and used lime and cilantro. Amazingly delicious! Thanks for the recipe. I can never eat egg salad the same again!

  51. this was a great idea! i'm not a fan of the taste of red wine vinegar, but it worked well in this salad. i also tried it replacing the red wine vinegar with lime juice and that worked well too. totally agree with lauren, fantastic for a student on a budget.

  52. I just made this for lunch and it was amazing! And as the above poster mentioned, very good for a student on a budget 🙂 I will be making this often! Thank you! (PS I hope you don't mind if I put this on my blog as long as I credit you?)

  53. My family is from El Salvador and we make our guacamole very similar to these we add red onions and lime and omit the yogurt and mayo

  54. Just made this without mayo or yogurt and LOVE it!!! To kee the avocado from turning brown, throw the pit in with the salad.

  55. I just came past this… I've been thinking about making egg salad all day, and this solidified it. It's already being repinned like mad on my Pinterest!

  56. this was delicious! i just made a little bit for my lunch, cutting the recipe in half and it was perfect. i can't believe how good it tasted!

  57. I had this recently at a party and the hostess used this recipe.
    Wonderful! The only caveat is that it doesn't keep as well, due to discoloration of the avocado. (still edible, but not very pretty!)

  58. Gina, you have also given us a recipe for a great dip! Just use some celery and scoop it up. The gluten free method.

  59. I made this just now but I made a chicken salad instead of egg salad. I followed the other directions – just used about 2 cups of shredded, cooked chicken instead of eggs. Also didn't have plain yogurt on hand, so I used 2 T of light mayo. Turned out really good!

  60. This recipe knocked it out of the park with me! What a great combination for spring/summer lunches! Will be a regular at my house this spring and summer. I added 1/4 cup red onion and it made the texture and taste more to my liking. Thanks Gina!

  61. I made this less than 10 minutes ago, and even my 7 year old loved it! It's already gone between him and the hubby 🙂

  62. I made this tonight and it made a great last minute dinner. It really is a nice spin on egg salad. I enjoyed it, thank you!

  63. Made this last night without the chives or yogurt and OMG it was DELICIOUS! In fact…I was so excited to have it for lunch today that I ended up eating my lunch @ 10:30AM because I was so excited to eat more of it!

  64. seriously YUM! I have really started to like hard boiled eggs and this will add to the list of recipes with eggs I need to try! thanks for sharing. found you on pinterest.

  65. This looks so good, I love both hard boiled eggs and avocado! I've never eaten egg salad because I hate the taste of mayo. Could I skip the mayo all together, or would I need to replace it with something like more of the yogurt?

  66. Delicious! I just added some crumbled bacon pieces and subbed Greek vanilla yogurt for all the yogurt and mayo. A keeper, especially for getting rid of all those hard-boiled eggs after Easter! Thanks. 🙂

  67. Gonna make this…just discovered I'd forgotten a bag of fresh avocados in frij and they are RIPE. HOWEVER, last time I made egg salad with lite mayo…it started to get very water-y the next day. DID NOT like that at all. So gonna have to do something else, not sure what yet. Have some Fage' Greek Yogurt,,,the beautiful 0% fat thick stuff….gonna try that and maybe just a bit of reg mayo for taste — oh and def some chopped celery for crunch. Bottom line, the idea looks great and I am going for it TOMORROW. Oh,,,and gonna use all whole eggs – not half all eggs and half whites only…the yolks are good for you too—God made it to be all together – eat it all together. ENJOY!

  68. Just made this and it was sooooo good! 😀 would have never thought of it 🙂 BUt we did ad 1/4 cup of chopped celery and that added a little crunch to it <3

  69. One question: How many percent is the light mayonnaise you use? I'm currently living in Spain, and they don't have too many light products here, light mayo is still 15 %.

  70. I made on Saturday afternoon and it's delicious! The leftovers were still good yesterday, but by the time I got home tonight it's starting to brown. Still tastes fine- I'll polish it off tonight! But appearance-wise, it wouldn't be appealing much longer.

  71. I kept it overnight and ate the leftover portion today. The taste was perfect but the avocado was starting to discolor and it didn't look the same as when it was fresh – don't think I would have eaten it much past today!

  72. Avatar photo

    Did anyone else keep this over night? 6 serves would be perfect to make on a Monday and use all week!

    1. I made this on Sunday and am still eating it today. It was starting to brown yesterday (Tuesday night), so I added some lemon juice. It kept just fine today. Hoping it makes it for one more lunch tomorrow!

  73. I LOVE THIS! My mom would make this for us when we were little! I actually made some for lunch yesterday and now i see your recipe! Im excited to try your recipe since it is different than my moms. I love your recipes and thank you for helping me with dinner ideas!

  74. I made this yesterday and it was dangerously delicious! I really had to exercise some serious self control!!! I added some dijonaisse to my sandwich round! Yum! My second serving, ( I couldn't help it!) I put on Kim's Deli Pop rounds and added a thin sliced tomato!! Even yummier!!

    I do have a question, though, I make a lot of your recipes and I have seen this before, when I enter into the recipe builder on the WW eTools site, my points come out different. I know they calc total points (including stats from veggies) but mine still came to 3 points per serving rather than 4. Any ideas??

    Also, what do you think of using all egg whites to trim it even more?

    I absolutely love your stuff and voted for you often on the Food blog contests!!! Keep it coming and thanks for putting these on Pinterest, too!

  75. Am eating this right now. Only I omitted the yolks bc apparently I can't cook boiled eggs for the life of me so thu weren't cooked al the way. I don't have yogurt so I just used reg mayo. And I uses raw apple cider vin bc that is what I have. Super yummy!!!

    1. Put your eggs in cold water and bring it to a boil. Cover it and turn off the stove. Time it for 18 minutes. Drain the hot water out of the pan and run cold water in to cool the eggs, and keep running it for a few seconds. Leave water to cover the eggs for a few minutes and peel.. The cold water makes the eggs easier to peel.

  76. Had this tonight and it was (not surprisingly!) delicious!! Even my 15yr old son gobbled one down. I do not eat wheat, so stuck with a lettuce wrap and we all preferred the lettuce wrap to anything else…

    thanks Gina again for a great receipe 🙂

  77. I made this today and halved everything as I was only cooking for myself – splitting what I came out with into 2 servings was 5pp per serving. Delicious!

  78. I made this yesterday, and it was absolutely delicious! I am curious about the serving size—you're saying here that it's 6 half-cup servings, but after two measured-out lunches, it like I may only get 3 servings total. Is it possible the serving size is actually 1/4 cup? That would make a bit more sense, just judging from the amount of egg salad I wound up with.

    Thanks so much for all you do! Everything I've made from this website has turned out wonderfully, and are now staple meals for me! 🙂

  79. This was AMAZING!!! Holy cow. My fiance LOVED it (as did I). It will be gone in no time! Double the recipe!!!

  80. Thank you so much for entering calories and a breakdown on protein, carbs.. etc… helps a load when I figure out what I am putting in 🙂 HUGE help…

    This one looks amazing that I will try tomorrow for sure – even pinned on Pinterest that I would.


  81. Avatar photo
    Life's a Bowl

    I've been buying avocados by the bag from TJ's for the past 2 weeks, I'm def gonna have to make this! Have you tried it warmed as a melt?

  82. Avatar photo
    Javelin Warrior

    Love this combination of eggs with avocado – although I've never tried it now I must! The contrasting colors are beautiful as well… I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It's a pleasure to be following your creations…

  83. Egg and avocado brought back very old memories of a dinner when I met my (then) boyfriend's parents. His mom served avocado egg salad as an appetizer. I remember how delicious it was. It's my only memory of that night!! Thanks for the memory and the recipe.

  84. I literally eat hard boiled eggs and avocado (not together) every day. Can't wait to try this. I discovered your site from Pinterest about a month ago and every recipe I've tried has been amazing. I don't know what your heritage is but I'm Puerto Rican and I also just started WW 2 months ago so I totally feel like this site is the best ever with these amazing latin fusion/ww recipes! Please don't ever go away! 🙂

  85. Wow, I've been looking for a healthier alternative to the traditional egg salad. I have so many eggs left over and a delicious avocado in my fridge! I'm definitely going to make this. Thanks!

  86. This is pretty yummy. It was a little on the plain side, so will try it with red onion next time!
    Thanks for the great idea!

  87. Thanks for giving me a different idea to use all these hardboiled eggs AND somehow get eggsalad out of the deal! Too bad I am the only on who eats avocado in my house.May have to meet my SIL for lunch and bring her some too. lol Thanks, Gina.

  88. I made this last night. But I added 1/2 of a purple onion and 3 celery sticks diced up. It was the best egg salad I have ever had and the hubby loved it too. I served it in low carb veggie wraps.

  89. Made this tonight!!! Will make again… and again! Such a nice twist from the traditional egg salad! Thank you!!!!

  90. This looks delicious and EASY! And just to make sure I have it correct, this calls for 8 eggs and use the whites of all and the yolks of 4?

    1. Avatar photo
      Judith Robertson

      just cause of the low fat health kick!! but low carb dieters can have all the egg yolks and still lose a pound a day!!! we eat bacon too!!!

    2. That is true- people need to get on Natural health sites and find out that there are a lot of diet myths out there that keep people from losing weight.l I lost the most amount of weight ever on the Atkins diet when I was much younger. Then medical doctors said it wasn't healthy. It really is, and now it has been proven!! I have continued to eat low carb and I feel great and look not too bad either!! Cholesterol is down, as well as all other numbers are great!! Eat those delicious eggs!!!!

  91. Avatar photo
    Christina Coghill

    I made this tonight for my dinner. I LOVED it. I think I will use some spicy mustard in place of the vinegar next time. MMM>>>> so good I wanted to eat the entire bowl

  92. Avatar photo
    Leanne @ Healthful Pursuit

    I love the idea of adding it to a hollowed out tomato! I usually put these types of dip and salads in peppers, but never thought of tomatoes!

  93. Hi, I just made this for lunch. I replaced the mayo and yogurt with cottage cheese and the red wine vinegar with Dijon mustard. Would I make this again. Yea baby.


  94. Beautiful! My gosh, that looks gorgeous in your photos. What's the deal with the red wine vinegar, if I may ask? Is it there for the flavor or to stop the avocado going brown? Either way it sounds fantastic, and I also love the Flat Out things. I load up my freezer every time they have a B1G1 deal. Wonderful post!

  95. This looks great! I'm not a fan of mayo so I tend to stay away from chicken, egg, tuna salad etc. I am going to have to try this take on it though!

  96. mmm, i've made this before (not your recipe, but a similar one) and it is so good!! love your addition of vinegar.

  97. Avatar photo
    Heather@Kids in the Sink

    I am a recent avocado convert and this looks delicious! I hated avocado for a long time and now that I have come to my senses and realized it and all its potential, I am craving all things avocado.

  98. This is the best egg salad I have ever had. I didn't have chives and used green onions/scallions instead. So good!

  99. This is such crazy timing for this recipe!! I have recently began adding avocado to my tuna salad instead of mayo & it's so good!! Just yesterday I was wondering about doing the same with egg salad. I love avocados & eggs so I figure how could it be bad?? Then bam…here's a recipe!! 🙂

  100. delicious.I only used 2 eggs and a whole avocado.I used fat free mayo and plain yogurt.I also used a 50 cal tortilla from the tortilla factory.My 2 year old whom doesn't care for avocado or egg actually had some too!

  101. I made this tonight for my lunch tomorrow. I had left over eggs from Easter so it was perfect. I used a 1/2 cup of premade guacamole. I didn't have the yogurt so just used light mayo. Of course I sampled it. I can't wait for lunch! Thanks.

  102. I made this for lunch today and OH MY GOODNESS….it was SO delicious!!!! I put it in a flat bread wrap for my husband & I had it in a lettuce wrap. We both loved it! Thanks so much for taking the time to calculate the points, makes life so much easier! =)

  103. I've just recently discovered avacado and have fallen in LOVE with them!! I can't wait to try this… Thanks, Gina!

  104. I made this on a whim tonight.I didnt have any yogurt so i just doubled the low fat mayo. I also didnt have any chives so I used dill I also added some celery for some cruch and this was AMAZING!!!!

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    Laura | A Healthy Jalapeño

    Genius!!! I just made a avocado/guacmole hummus… so of course mixing avocados with egg salad would be amazing!!! You come up with the best recipes, I love coming to your blog for all this delicious with health always in mind.

  106. Super excited about the recipe! I also LOVE the graphic with the photo of the egg salad. Super fun!

    1. It also says "4 hard boiled egg whites, chopped (discard the rest)" which is kind of confusing, tbh, when you read the directions and see that no, you're not supposed to discard the rest.

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      Debbie Hawkins

      It says 4 hard boiled chopped on one line and on the next 4 hard boiled whites chopped so thats 8, this also feeds 6, so you would need to have that much. Hope that helps.

    3. I agree — I would never discard the yolks — they are completely healthy. Just use two whole extra eggs!! I was in the hospital after having a heart attack, and met with 3 or 4 nutritionists, all of whom said (just like all the homeopathic people have been saying, and now has been proven) "eggs have gotten a bad rap", and are one of the healthiest things you can eat. The cholesterol in them does not create high cholesterol levels in our bodies — there are other things that do, but now eggs.

    4. I believe since SkinneyTaste is calculating WWP+, discarding the 4 egg yolks is to keep the WWP+ value low. Egg whites have no P+, but a whole egg is 2 P+. Leaving in the extra yolks would increase the calories & WWP+ calculation. It has nothing to do with the cholesterol.
      I think leaving using 6 whole eggs vs. 4 whole eggs plus 4 egg whites sounds decadently yummy!

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    Gina @ Skinnytaste

    I had a houseful of people so this didn't last, not sure how it would stay overnight.

    Hope you all enjoy!

  108. I'm really excited to try this… did you serve it all immediately? I'm usually cooking just for me for lunches and need stuff to last and stay pretty fresh… wondering if the avocado would turn brown or if the vinegar helped that?

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    Ewa Prokopczuk

    Mmmm a hollowed out tomato would be so tasty with this. Once I get eggs out of my system from Easter I will make this.

    🙂 Ewa

  110. i had all the ingredients at home, so ran out of work to go make it and eating it right now- it's AMAZING, just like all your recipes! thank you again and keep up the awesome work!

  111. I often add slices of avocado to my egg salad. It's a favorite of mine! The only difference I have is no wine vinegar and I add a small amount of dijon mustard.

    And I usually eat on toasted multi-grain bread for a bit of crunch and fiber.

    — canned tuna is good in this too!

    1. I do this as well, but I add a few teaspoons of lemon juice to the mix and slice of Havarti cheese to act as a barrier between the mix and the toasted bread.

  112. I tried an avocado egg salad recipe from self magazine and it was pretty good. Your's is a little different and I'll try this one too!

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    The Mrs @ Success Along the Weigh

    Ooh, this looks delicious and I've been wanting to find ways to work in avocados other than just slices or guac. Thanks!

    1. You probably have to eat this immediately. I don't see anything on the ingredients that would keep the avocado from turning brown. You can probably add a tablespoon or two of lemon, but might change the taste a bit.

    2. Made this and it was absolutely delicious. Could eat it everyday!!!! A trick I learned is to put plastic wrap firmly on top of anything with avocado removing all air….no brown even after one day. This and the vineagar seemed to work well.

    3. Don't remove the core of the avocado when you store it and it also keeps it from going brown. We don't use lemon we use lime to help it from going brown. Lemon's are too sweet compared to limes…but I think that's probably because my taste buds were raised on limes!

    4. keeping it in a container with a lid on prevents it from turning brown for a little more time. At least it helps when I make guacamole.

    5. We made this 2 days ago and it's still great! (I just got done snacking on some, haha)! The red wine vinegar prevents the avocado from turning brown. It's delicious!

    6. let it turn brown. I find the taste doesn't change and its green again when you stir it. (maybe a bit darker green, but still). It's just the appearance. 🙂

    7. I keep the avocado pit in the mix as well as covering with plastic wrap directly on the avocado mixture without any air between the salad or guacamole and it does last without browning.

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      Kerry O'Donnell

      Just started WW…. I'm a teacher and this is a refreshing change from the stereotypical salad!

    9. a splash of cooking oil will keep it from turning brown. Also, when stored only the very top layer turns brown. you scrape it away to bright greenavocado mix…

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    Talia @Bite Size Wellness

    I'm drooling over this! I love avocados so much and think this is the perfect spring sandwich. Lunch plan for tomorrow!