Jump To Recipe Pin For Later
By: Becky Hardin
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
This avocado egg salad recipe is such a great sandwich filler. Easy and quick to make with just a few ingredients, it’s so wonderfully creamy!
This avocado and egg salad is a great easy recipe, perfect for when you want lunch in a hurry! It’s wonderfully seasoned and creamy – what are you waiting for, pile it high and make the most delicious sandwich!
Be sure to check out my Egg Salad Sandwich and Chicken Avocado Pita for more easy lunch options!
Table of Contents
Why you will love this avocado and egg salad
- Simple ingredients: This recipe is made with 6 ingredients, most of which you will already have in your cupboard.
- Quick: It takes no more than 5 minutes to make a batch of this salad!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
How to make egg and avocado salad
Be sure to scroll down for the full recipe!
- Mash the avocado.
- Mix in the yogurt, lemon juice and chives.
- Chop or mash the eggs.
- Mix everything together and season.
How long does it keep?
This salad is best eaten straight away, but any leftovers can be kept covered in the fridge for up to three days. If the avocado starts to brown, you can use a spoon to scrape the top off, it will still be good to eat.
Use ripe avocados!
Not only will ripe avocados be easier to mash, but they will be more flavorful and creamy. Gently squeeze an avocado in your palm, an if it gives a little it’s good to use.
Recipe Variations
This avocado and egg salad is really delicious how it is, but it’s easy to make your own! Ty adding in:
- A teaspoon of mustard
- Use other fresh herbs like parsley and dill
- Add in some red chilli flakes
- Try adding in some diced jalapeno.
Recipe Notes and Tips
- Depending on the size of your avocado you might want to add a bit more yogurt if the egg salad is not creamy enough for you.
- You can keep this covered in a fridge for up to 3 days.
- Mash the avocados well so that there aren’t any lumps.
More Easy Salad Recipes
- Confetti Corn Salad
- Creamy Tuna Salad
- 3 Bean Salad Recipe
- Cobb Salad
- Ham Salad
- Instant Pot Egg Salad
- Easy Macaroni Salad Recipe
Recipe
Avocado Egg Salad Recipe
4.60 from 20 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Total: 5 minutes minutes
Serves2 people
Print Rate
Save Shop our store
This avocado egg salad recipe is such a great sandwich filler. Easy and quick to make with just a few ingredients, it's so wonderfully creamy!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1 ripe avocado
- 5 eggs hard boiled
- 3 tbsp yogurt
- 2 tbsp chopped chives
- 3 tbsp fresh lemon juice
- salt and pepper to taste
Instructions
Cut the avocado in half, remove the pit and take the avocado out of the shell with a spoon.
In a medium size bowl mash the avocado with a fork until smooth.
Add yogurt, lemon juice and chives and mix together with a spoon.
Chop or mash the eggs and add them to the avocado mixture.
Season with salt and pepper to taste and serve on bread.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Depending on the size of your avocado you might want to add a bit more yogurt if the egg salad is not creamy enough for you.
You can keep this covered in a fridge for up to 3 days. - Nice variations are: add a tsp of mustard. Use parsley and or dill.
Nutrition Information
Calories: 342kcal (17%) Carbohydrates: 12g (4%) Protein: 17g (34%) Fat: 26g (40%) Saturated Fat: 6g (38%) Cholesterol: 413mg (138%) Sodium: 192mg (8%) Potassium: 709mg (20%) Fiber: 7g (29%) Sugar: 3g (3%) Vitamin A: 901IU (18%) Vitamin C: 21mg (25%) Calcium: 110mg (11%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
Upload A PhotoTag on
InstaLeave A Rating
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
Claim your free ebook!
Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!
Subscribe
This site uses Akismet to reduce spam. Learn how your comment data is processed.
5 Comments
Inline Feedbacks
View all comments
Ariel
Posted on 8/24/2021
Can I use mayo instead of yogurt?
Reply
Becky Hardin
Posted on 8/26/2021
Reply to Ariel
If you’d like!
Reply
Angela
Posted on 3/23/2021
Plain yogurt or what??
Reply
Becky Hardin
Posted on 3/25/2021
Reply to Angela
Yes, plain!
Reply
Zee
Posted on 8/14/2020
Looks so yummy. What sort of bread did you use?
Reply
