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–+ servings
avocado egg salad

Healthy Avocado Egg Salad

Kitchen Ready Betty
This creamy, mayo-free egg salad uses ripe avocado and tangy Greek yogurt to create a nutrient-dense, high-protein lunch option. It’s a quick, easy recipe that's perfect for healthy meal prep, lettuce wraps, or a satisfying sandwich.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Rest time (for eggs to cool) 10 minutes
Total Time 30 minutes
Course Main Dishes, Salads, Salads & Sides
Cuisine American
Servings 4
Calories 189 kcal

Equipment

  • egg cooker or saucepan with lid
  • cutting board
  • chef's knife
  • mixing bowls
  • whisk & spoons
  • measuring cups & spoons
  • plastic wrap (for storage)

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Ingredients
  

  • 5 large eggs (or 4 extra-large eggs) hard boiled, cooled, and peeled
  • 1 medium, ripe avocado peeled and pitted
  • ½ cup celery chopped
  • ¼ cup green onions chopped
  • 2 tablespoon fresh dill finely chopped
  • 2 tablespoon plain Greek yogurt I use whole milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice freshly squeezed
  • salt & pepper to taste

Instructions
 

  • Hard boil eggs; allow to cool in ice water for 10 minutes.*
  • Peel and chop cooled eggs; add to mixing bowl. Mash avocado with fork and add to same bowl; mix.
  • Add chopped celery, green onions (spring onions/scallions), and dill. Mix to incorporate with the avocado and egg.
  • In a separate small bowl, whisk the Greek yogurt, Dijon, and lemon juice; add salt and pepper to taste.
  • Pour dressing over egg mixture; toss to coat.
  • Avocado egg salad can be enjoyed immediately. If refrigerating first, see storage tips below.

Notes

To cut down on prep time, chop the veggies and prepare the dressing while the eggs are hard-boiling. By the time the eggs are cooled and peeled, everything else will be ready to toss together!
If you aren't serving avocado egg salad immediately, press a piece of plastic wrap directly onto the surface of the mixture before sealing the lid. This creates an airtight seal that, combined with the lemon juice, keeps the avocado from turning brown. This "plastic wrap trick" is also the best way to store your leftovers.
Store the salad in an airtight container for up to 3 days. Because of the avocado, it's best enjoyed within 24 hours, but the lemon juice will help maintain the color.
*See above post on tips for how to hard boil your eggs.
 

Nutrition

Calories: 189kcalCarbohydrates: 7gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 234mgSodium: 136mgPotassium: 394mgFiber: 4gSugar: 2gVitamin A: 536IUVitamin C: 8mgCalcium: 58mgIron: 1mg
Keyword 10 minute meals, Avocado Egg Salad, Egg salad with Greek yogurt, Healthy egg salad, Healthy lunch ideas, High protein snack, Keto egg salad, Low carb lunch, No mayo egg salad
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