The Best Avocado Egg Salad

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This is for all of my mayonnaise haters. Why would you ever go for mayonnaise when you can have an avocado egg salad?! Avocados are mild, creamy, and full of healthy fats and fibers. The Greek yogurt addition actually helps to keep it green for a day or two. It's creamy, chunky, fresh, and a completely balanced meal.

all of the ingredients: avocado, hard boiled eggs, Greek yogurt, and seasonings in a bowl ready to be mixed together

Whenever I visit my Grandma Natalie, she always has egg salad ready in the fridge. That is because my grandfather will always stop by the bagel place after the gym. Jersey/New York bagels are giant, dense wheels of bread that don't compare to anywhere else in the world. By the time I stumble out of the guest room, a full spread of bagels, lox, tomatoes, onions, and this creamy egg salad are waiting for me. When my mother visits, the giant dish of egg salad has its hours numbered. So when my mom is coming to visit, I make sure to put together this comfort food of ours in a healthy way.

avocado egg salad smoothed over a piece of bread with green onions on top

The acidity in the yogurt and mustard actually does a better job than lime or lemon juice in stopping the avocado from oxidizing, making it perfect to keep sealed in the fridge for a day or two.

Also, this is THE best method for hard boiling eggs. Check out step 1 and never look back.

perfectly peeled hard boiled eggs sliced in half on a cutting board

The Best Avocado Egg Salad

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Ingredients  

  • 1 avocado
  • 4 eggs
  • 2-3 green onions
  • 1 tbsp Dijon mustard
  • ¼ cup fat free Greek yogurt
  • 1 tsp seasoning salt
  • 1/2 tsp fresh ground black pepper
  • ¼ cup white vinegar for hard boiled eggs

Instructions 

  • In a saucepan, add 6 cups of water with ¼ cup of white vinegar. The vinegar softens the egg shell. Once the water is at a rolling boil, gently drop your eggs in and set your timer for 8 minutes. Once your eggs are done, immediately place them in a bowl of ice water and set it in the fridge. Wait for the eggs to completely cool before peeling. The best way I've found to shell eggs is to tap the pointier end with the back of a spoon and to peel them under running water.Gently dry off your eggs with a paper towel.
  • Remove the egg yolks from the whites. Mash up the yolks with the back of a fork until it meets your standard of chunky and creamy. dice up your avocado and mash it up with the egg yolks again, to your desired chunkiness. Slice up your egg whites to bite sized chunks and stir them into your salad.
  • Chop up your green onion, leaving the greenest bits off to the side and add the white bits of the green onion to your serving bowl. Add your yogurt and mustard and get to stirring. Add your salt and pepper midway through the stirring process.
  • You can eat it plain, slather your goop on toast or a gigantic carb wheel jersey bagel with tomato and onion, whatever way you choose! Just be sure to sprinkle the green scallion on top.
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1 comment

  • Natalie frankel says:

    Yum, I'll have to try your recipe with avacado.

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