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Avocado Egg Salad

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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.

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

Sometimes I even like to make this for my avocado egg salad with salmon sandwich. More quick and easy egg salads I love to make are guacamole deviled eggs and chickpea egg salad.

Need tips on how to make the perfect hard boiled eggs? Check out these easy instructions on my foolproof stove top method for perfect boiled eggs every time. If you have an electric pressure cooker, you can also make them their using this easy Instant Pot Hard Boiled Egg Recipe.

I tried a Flat-Out 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! If you’re on a gluten free diet or looking to use less calories this is also wonderful in a lettuce wrap or why not a hollowed out tomato!

More Egg Salad Recipes:

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

4.84 from 6 votes
2
Cals:155
Protein:9
Carbs:4.5
Fat:12
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 mins
Total: 15 mins
Yield: 6 servings
Serving Size: 1 /2 cup

Ingredients

  • 4 large hard-boiled eggs chopped
  • 4 hard boiled egg whites chopped (discard the rest)*
  • 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

Instructions

  • 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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Notes

*You can replace the Smart Points egg whites with whole eggs, the points will remain the same.

Nutrition

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. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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. 🙂

  8. 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!

  9. 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.

  10. 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!

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

  12. 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

  13. 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!!