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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. 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. 

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  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.

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  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!

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