Name: Avocado Egg Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 eggs; 2 ripe avocados, peeled, pitted, diced; 1/4 cup Greek yogurt; 2 teaspoons lemon juice; 1/2 red onion, minced; 2 tablespoons fresh parsley, finely chopped; 2 tablespoons fresh dill, finely chopped; 1/2 teaspoon of salt, plus more as needed; Black pepper, to taste

Filled with creamy avocado and fresh herbs, this avocado egg salad recipe turns a classic egg salad into a healthy meal in minutes. Serve it in a sandwich, with lettuce wraps, or on top of a green salad for a healthy lunch.

White bowl of avocado egg salad with a silver spoon on a white background with lemon wedges and whole grain bread in the background.

Egg salad is a classic lunch idea that has been served in lunchboxes and on lunch tables for decades. While there is nothing particularly unhealthy about a traditional egg salad, as traditional, homemade mayonnaise is loaded with healthy fats, swapping mayonnaise for ripe avocado adds a boost of fiber and micronutrients to the classic dish.

This easy avocado egg salad recipe works well for breakfast, lunch, or a simple dinner, and keeps well in the fridge for several days, so you can make it as a healthy meal prep idea. Just store it in an airtight container and serve it with toasted bread or crackers for a quick and easy meal.

Stacked and sliced avocado egg salad sandwich with lettuce with a toothpick on a white plate with fresh dill and lemon wedges on the side on a white background.

Why You’ll Love It

Quick and Easy – Ready in 15 minutes or less, this recipe is great for a quick lunch.
High in Protein – This avocado egg salad contains 16 grams of protein per serving, making it a filling meal idea.
Full of Healthy Fats – The combination of eggs, avocado, and yogurt ensures this recipe is full of healthy fats and flavor.

Two ripe avocados, hard-boiled eggs, Greek yogurt, red onion, fresh dill, fresh parsley, and lemon.

Ingredients + Substitutions

Eggs – To add some protein and make the egg salad. You can boil your own eggs or use store-bought hard-boiled eggs if desired.
Avocado – To ensure the egg salad is rich and creamy, while adding lots of healthy fats and fiber.
Red Onion – To add some color and crunch. If preferred, you can use white or green onions instead.
Greek Yogurt – To make the avocado egg salad extra creamy, mayonnaise or sour cream will also work.
Lemon Juice – To stop the avocados from turning brown. I used fresh lemon juice, but jarred lemon juice, lime juice, or red wine vinegar will also work.
Fresh Herbs – To add some greens and freshness. I used a combination of fresh parsley and dill, but fresh chives would also work well.
Salt and Pepper – To season.

Dietary Adaptions

To Make it Dairy-Free: Swap the Greek yogurt for mayonnaise or non-dairy yogurt.

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

Glass bowl with chopped hard-boiled eggs, diced red onion, smashed avocado, Greek yogurt, and fresh herbs.

Red’s Nutrition Tip

This avocado egg salad is loaded with healthy fats from the hard-boiled eggs, avocados, and Greek yogurt. Eggs are a good source of saturated, monounsaturated, and polyunsaturated fats, while yogurt is a good source of saturated and monounsaturated fats, and avocado is a good source of monounsaturated fats.

Overhead of a white bowl of avocado egg salad on a white cutting board with a serving spoon with whole grain bread, lemon slices, salt, and lettuce on the side.

Serving Suggestions

This avocado egg salad is a good source of protein, fats, and fiber. To make it a balanced meal, serve it on sourdough, whole wheat bread, or a bagel. You can also adapt it to suit your personal calorie or macro needs, for example:

To make it higher in protein, add 2 additional hard-boiled eggs to the salad.
To make it low carb, serve the avocado egg salad with lettuce wraps or on top of a green salad.
To make it lower in fat, omit the egg yolks from the hard-boiled eggs.
To add flavor, add some chopped pickles to the salad.

Close up of a bowl of creamy avocado egg salad.

Storage

The salad can be stored in an airtight container or in a bowl, covered tightly with plastic wrap, in the fridge for 3-4 days. If storing it for several days, add extra lemon juice to stop the avocados from oxidizing and browning.

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