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Avocado Egg Salad
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Avocado Egg Salad

The BEST avocado egg salad recipe. Made without mayo, this healthy avocado egg salad is made with Greek yogurt. Easy and fewer calories!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 sandwiches
Calories: 589 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 lices Bacon cooked*
  • 5 large egg
  • 2 large avocado ripe, Hass variety
  • 2 green onions finely chopped (both white and green parts)
  • 3 tablespoons yogurt plain, Greek
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper ground
  • ⅛ teaspoon cayenne pepper
  • 8 lices whole wheat sandwich bread
  • tomato for serving, sliced
  • spinach for serving, fresh

Instructions

    Cup of Yum
  1. Cook the bacon (try one of my easy methods listed below). Set aside.
  2. Next, hard boil the eggs. In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water.
  3. Let rest a few minutes, then tap the eggs with the back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut in half and discard the yolks from 3 whole eggs (6 halves), so that you have 2 whole eggs and 3 with egg whites only. Roughly chop and place into a large mixing bowl.
  4. Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares.
  5. Scoop the flesh into the mixing bowl, leaving the avocado in chunks. Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl.
  6. Fold together, leaving the eggs and avocado chunky.
  7. Toast the bread, then assemble the sandwiches with bacon, avocado egg salad, sliced tomatoes, and spinach. Enjoy immediately.

Notes

  • *Easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
  • TO STORE: Leftover avocado egg salad can be refrigerated in an airtight container for up to 1 additional day. To prevent browning, press a sheet of plastic wrap against the surface.
  • TO FREEZE: I do not recommend freezing avocado egg salad. When frozen and thawed, hard-boiled eggs tend to become tough and rubbery in texture.

Nutrition Information

Serving 1(of 4) sandwiches Calories 589kcal (29%) Carbohydrates 35g (12%) Protein 24g (48%) Fat 40g (62%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 21g (105%) Trans Fat 1g (50%) Cholesterol 262mg (87%) Potassium 935mg (20%) Fiber 11g (44%) Sugar 5g (10%) Vitamin A 1198IU (24%) Vitamin C 18mg (20%) Calcium 135mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 sandwiches

Amount Per Serving

Calories 589

% Daily Value*

Serving 1(of 4) sandwiches
Calories 589kcal 29%
Carbohydrates 35g 12%
Protein 24g 48%
Fat 40g 62%
Saturated Fat 10g 50%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 262mg 87%
Potassium 935mg 20%
Fiber 11g 44%
Sugar 5g 10%
Vitamin A 1198IU 24%
Vitamin C 18mg 20%
Calcium 135mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.