Avocado Egg Salad
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 sandwiches
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Calories
589 kcal
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Course
Main Course
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Cuisine
American
Avocado Egg Salad
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The BEST avocado egg salad recipe. Made without mayo, this healthy avocado egg salad is made with Greek yogurt. Easy and fewer calories!
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Ingredients
- 8 slices Bacon cooked*
- 5 large eggs
- 2 large Hass avocados ripe
- 2 green onions finely chopped (both white and green parts)
- 3 tablespoons plain greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 8 slices whole wheat sandwich bread
- sliced tomatoes for serving
- fresh spinach for serving
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Instructions
- Cook the bacon (try one of my easy methods listed below). Set aside.
- 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.
- 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.
- Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares.
- 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.
- Fold together, leaving the eggs and avocado chunky.
- 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
Show Details
Serving
1(of 4) sandwiches
Calories
589kcal
(29%)
Carbohydrates
35g
(12%)
Protein
24g
(48%)
Fat
40g
(62%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
262mg
(87%)
Potassium
935mg
(27%)
Fiber
11g
(44%)
Sugar
5g
(10%)
Vitamin A
1198IU
(24%)
Vitamin C
18mg
(20%)
Calcium
135mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 589 kcal
% 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.
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