4.9 from 204 votes
Avocado Egg Salad
Egg salad sandwiches get a healthy Mediterranean twist with this easy recipe! Mayonnaise is swapped for creamy avocado and tangy Greek yogurt for a light and nutritious boost. Enjoy over lettuce or between two slices of bread!
Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 4 people
Calories: 1504 kcal
Course:
Salad
Cuisine:
Mediterranean , American
Ingredients
For the Avocado Egg Salad
- 1 large ripe avocado
- 1 lemon, juiced
- 3 large eggs, hard boiled and coarsely chopped
- 3 tbsp Greek yogurt
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 1/3 cup chopped parsley, plus more for serving
- 1/3 cup chopped dill, plus more for serving
- kosher salt
- ground black pepper
- red pepper flakes, or Aleppo pepper, optional
- extra virgin olive oil
For Serving
- Bread or lettuce wrap (I used ciabatta rolls)
- Romaine lettuce leaves
Instructions
- Prep the avocado: Slice the avocado in half and remove the pit. Use a metal spoon to scoop the flesh into a medium mixing bowl, then immediately add the lemon juice to prevent it from browning. Use a fork to lightly mash the avocado with the lemon juice.
- Mix the egg salad: Add the eggs, yogurt, celery, shallot, parsley, and dill. Season with a good pinch of kosher salt, black pepper, and red pepper flakes (if using). Add a small drizzle of olive oil and mix until combined. If not serving immediately, cover and keep cold in your refrigerator for later.
- Serve: Top with more fresh herbs and serve on its own or wrapped in lettuce. Or, to make a sandwich, slice the bread in half and spread the egg salad on one side. Top with romaine lettuce and the other half of the bread. Serve immediately.
Cup of Yum
Notes
- Avocado egg salad can be stored, sealed tightly in the fridge, for up to 2 nights.
- A light mash brings out the creaminess and holds the sandwich together, but you don’t want to make a full puree. Mash until the avocado is creamy and chunky.
- Leftovers and storage: Avocado egg salad can be stored, sealed tightly in the fridge, for up to 2 nights.
- Don’t over-mash the avocado: A light mash brings out the creaminess and holds the sandwich together, but you don’t want to make a full puree. Mash until the avocado is creamy and chunky.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition Information
Calories
150.4kcal
(8%)
Carbohydrates
9.1g
(3%)
Protein
7.1g
(14%)
Fat
10.7g
(16%)
Saturated Fat
2.1g
(11%)
Polyunsaturated Fat
1.6g
Monounsaturated Fat
6.2g
Trans Fat
0.01g
Cholesterol
123.3mg
(41%)
Sodium
61.7mg
(3%)
Potassium
422.5mg
(12%)
Fiber
4.6g
(18%)
Sugar
2g
(4%)
Vitamin A
986.2IU
(20%)
Vitamin C
29.8mg
(33%)
Calcium
61.8mg
(6%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1504
% Daily Value*
| Calories | 150.4kcal | 8% |
| Carbohydrates | 9.1g | 3% |
| Protein | 7.1g | 14% |
| Fat | 10.7g | 16% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 6.2g | 31% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 123.3mg | 41% |
| Sodium | 61.7mg | 3% |
| Potassium | 422.5mg | 9% |
| Fiber | 4.6g | 18% |
| Sugar | 2g | 4% |
| Vitamin A | 986.2IU | 20% |
| Vitamin C | 29.8mg | 33% |
| Calcium | 61.8mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.